Name: Mummy Halloween Brownies Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: Nonstick cooking spray; 2 sticks unsalted butter (8 ounces), cut into tablespoons; 6 ounces dark chocolate, roughly chopped; 2 cups granulated sugar, divided; 4 large eggs; 1 cup all-purpose flour; 1 teaspoon kosher salt; ½ cup heavy cream; 4 ounces dark chocolate, roughly chopped; 36 small candy eyeballs

If you’re looking for an adorable and delicious treat that brings the perfect spooky vibe to your Halloween gatherings, let me introduce you to the Mummy Halloween Brownies Recipe. I absolutely love this recipe because it’s fun, irresistibly chocolatey, and surprisingly easy to make. Whether you’re baking with kids or just want a crowd-pleaser that looks as cute as it tastes, these mummy brownies will be your new go-to. Stick around—I’m going to share all the tips and tricks to help you create these festive bites perfectly every time!

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Why You’ll Love This Recipe

Festively Fun Design: The mummy wrappings and candy eyeballs make these brownies a Halloween hit that kids and adults adore.
Rich Chocolate Flavor: Made with real dark chocolate and a luscious ganache, these brownies satisfy any chocoholic cravings.
Simple Ingredients: You probably already have most of these ingredients in your pantry, making it easy to whip up at short notice.
Make-Ahead Friendly: The ganache can be prepared in advance, and the brownies keep well for several days—perfect for busy party prep.

There are several rectangular chocolate brownies on a metal cooling rack, each topped with thick layers of dark, smooth chocolate frosting arranged in wavy stripes across the top. Two of the brownies have two round white candy eyes with black pupils placed near one end, giving them a playful look. The brownies have a rich, moist texture with slightly cracked edges showing beneath the frosting. The background is a white marbled surface with part of a dark mat visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Mummy Halloween Brownies Recipe really starts with quality chocolate and butter for that fudgy, rich brownie base. I’ve found using good dark chocolate here elevates the flavor big time. Also, the ganache is super creamy and smooth—key for that mummy wrapping look. Keep in mind, small candy eyeballs are the easiest way to get that spooky effect without fuss.

Unsalted butter: Using unsalted butter gives you control over the saltiness and ensures the chocolate flavor shines.
Dark chocolate: Get a high-quality dark chocolate, roughly chopped to melt easily for a deep cocoa flavor.
Granulated sugar: Divided to help balance sweetness and texture in both batter and eggs.
Large eggs: They bind everything and add richness; make sure they’re at room temperature for best mixing.
All-purpose flour: Provides structure without making the brownies cakey—just right for fudgy brownies.
Kosher salt: Enhances flavor and balances sweetness.
Heavy cream: For the ganache, it makes the chocolate silky and pipeable.
Small candy eyeballs: The perfect little finishing touch to bring your mummy brownies to life.
Nonstick cooking spray and parchment paper: To make sure your brownies come out cleanly from the pan.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I love the classic version of the Mummy Halloween Brownies Recipe, I’ve also played around with a few tweaks to suit different moods or dietary needs. Feel free to customize these brownies to make them your own spooky masterpiece!

Peanut Butter Swirl: I like swirling some peanut butter into the batter before baking for an extra creamy surprise that pairs beautifully with the chocolate.
Gluten-Free Alternative: Try swapping the all-purpose flour for a gluten-free blend—just be sure to use one that measures cup-for-cup to keep the texture right.
White Chocolate Ganache: For a lighter look, I sometimes make the ganache with white chocolate instead of dark, which contrasts nicely with the dark brownie base.
Spiced Brownies: Adding a pinch of cinnamon or cayenne pepper in the batter adds a subtle warmth that’s fantastic for the fall season.

How to Make Mummy Halloween Brownies Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. I always line my 9×9-inch baking pan with parchment paper because it makes lifting out the brownies so much easier—plus, I lightly spray the parchment with nonstick spray to avoid any sticking. This setup saves you a lot of hassle later, trust me!

Step 2: Melt Butter and Chocolate with Care

Set up a double boiler or a heatproof bowl over a pot of simmering water. Gently melt the butter and dark chocolate together on medium-low heat, stirring occasionally. You want a smooth, glossy mixture without any lumps. If you rush here, the chocolate can seize or burn, so patience is key.

Step 3: Mix Sugar and Eggs Separately

In a large bowl, whisk your eggs and half of the sugar until the mixture is smooth and slightly fluffy. Meanwhile, to the melted chocolate mixture, stir in the remaining sugar until well combined. Then, while whisking the egg mixture constantly, slowly pour the chocolate mixture in. This careful step keeps the eggs from scrambling and ensures a silky batter.

Step 4: Fold in Flour and Salt Gently

Use a rubber spatula to fold the all-purpose flour and kosher salt into the chocolate-egg mixture until just combined. Don’t overmix here; you want tender, fudgy brownies, not tough ones.

Step 5: Bake the Brownies

Pour the batter into your prepared pan and smooth it out with a spatula. Bake for about 35 to 40 minutes, but start checking around 35 minutes with a toothpick inserted in the center. When it comes out mostly clean with a few moist crumbs, you’re good! Overbaking will dry them out, which nobody wants.

Step 6: Make the Ganache

While the brownies cool, heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat, add the chopped dark chocolate, and whisk until perfectly smooth. Pop this ganache into the fridge for about 30 minutes until it firms up enough to pipe easily.

Step 7: Decorate the Brownies Like Mummies

Once the brownies are fully cooled, use the parchment paper to lift them out of the pan. Cut into 18 long strip brownies (6 rows by 3 columns). Whisk the ganache again to smooth it out, then transfer it to a piping bag or a zip-top bag with a small hole cut in the corner. Pipe back and forth stripes resembling mummy wraps. Finish each brownie with two candy eyeballs pressed gently into the ganache before it sets. Isn’t that just the cutest thing? Serve immediately or store for later.

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Pro Tips for Making Mummy Halloween Brownies Recipe

Double Boiler Patience: Take your time melting chocolate and butter slowly to avoid burning or grainy texture.
Room Temperature Eggs: Using eggs at room temp helps them blend smoothly and keeps your batter silky.
Pipe With Steady Hands: Warm your ganache slightly if it’s too stiff to pipe clean lines smoothly for the mummy wraps.
Cut While Cold: Wait for brownies to cool completely before cutting to get clean edges and prevent crumbling.

How to Serve Mummy Halloween Brownies Recipe

A cooling rack holds 10 square chocolate brownies, each decorated to look like a mummy with a base dark brown brownie layer, topped with wavy, layered dark chocolate frosting strips that create a bandage-like texture spread across the top, and two white candy eyeballs placed near the top edge on each brownie. The rack is placed on beige parchment paper over a dark textured surface with a white marbled texture. Nearby, a white bowl filled with many white candy eyeballs sits in the lower right corner, and a small white plate with chunks of dark chocolate is in the upper left. Another white plate to the right holds two dark chocolate pumpkin-shaped lollipops. A piping bag filled with chocolate frosting is in the foreground. Several black plastic spider decorations scatter around the setup. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing these brownies with those cute candy eyeballs because they’re pre-made and add just the right amount of spooky charm. If you want to get creative, you could sprinkle a little edible glitter or use orange and black sprinkles on the edges for extra Halloween flair.

Side Dishes

These brownies pair perfectly with a cold glass of milk or a hot cup of spiced pumpkin latte for an extra cozy treat. They also work well alongside other Halloween-themed snacks like caramel popcorn or candied apples if you’re serving a bigger spread.

Creative Ways to Present

For our family Halloween party last year, I arranged the mummy brownies on a platter lined with faux cobwebs and plastic spiders—it was a huge hit! You can also serve them in mini cupcake liners to keep the gooey ganache from sticking to hands at parties, which makes them way easier to eat.

Make Ahead and Storage

Storing Leftovers

I keep leftover mummy brownies in a single layer inside an airtight container at room temperature. They stay perfectly moist and fudgy for up to 3 days—if they last that long! Be sure to keep them out of direct sunlight to preserve the ganache look.

Freezing

Freezing works well if you want to prep ahead. I wrap individual brownies tightly in plastic wrap, then place them all in a freezer bag. When it’s time to enjoy, I thaw overnight in the fridge, and they taste almost as fresh as the day I made them.

Reheating

If you want a warm treat, gently heat the brownies in the microwave for about 10 seconds or put them briefly in a low-temperature oven. Just be careful not to melt the candy eyes or ganache too much—you want a soft texture, not a mess.

FAQs

Can I make Mummy Halloween Brownies Recipe without candy eyeballs?

Absolutely! If you don’t have candy eyeballs, you can use mini chocolate chips, white icing dots, or even draw eyes with melted white and dark chocolate using a toothpick. The effect might be a little different, but still super fun and cute.
What’s the best way to get smooth ganache for piping?

Make sure the cream is just simmering and not boiling before you add it to the chocolate. Stir until perfectly smooth, then chill it in the fridge until it firms up but is still soft enough to pipe. If it’s too thick, warm it gently to soften before piping.
Can I use milk chocolate instead of dark chocolate?

You can, but the brownies will turn out sweeter and a bit less intense. If you prefer a sweeter, milder chocolate flavor, milk chocolate will work; just adjust sugar levels slightly to avoid over-sweetness.
How do I know when the brownies are done baking?

Use a toothpick to check: it should come out with just a few moist crumbs—not completely clean or wet. If the toothpick has wet batter, they need more time. Overbaking dries them out, so watch closely after 35 minutes.

Final Thoughts

Making this Mummy Halloween Brownies Recipe always brings me joy because it’s such a playful way to celebrate the season with family and friends. The rich, fudgy brownies combined with the fun mummy wrap design really impress everyone and get the Halloween spirit going. I can’t wait for you to try this recipe and see the smiles it brings—trust me, once you make these, they’ll become a festive favorite you’ll want to bake again and again!