Description
These Mummy Halloween Brownies are a spooky and delicious treat perfect for any Halloween party. Fudgy dark chocolate brownies are topped with creamy chocolate ganache piped to resemble mummy wrappings and decorated with cute candy eyeballs to bring a festive and fun look to your dessert table.
Ingredients
Scale
For the Brownies:
- 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
For the Ganache:
- ½ cup heavy cream
- 4 ounces dark chocolate, roughly chopped
For Decoration:
- 36 small candy eyeballs
Instructions
- Make the Brownies: Preheat your oven to 350°F (175°C). Line a 9 x 9-inch baking pan with parchment paper and spray the parchment with nonstick cooking spray to prevent sticking.
- Melt Butter and Chocolate: Set up a double boiler on medium-low heat, adding the butter and chopped dark chocolate. Stir occasionally until the mixture is fully melted and smooth, then remove from heat.
- Add Sugar to Chocolate Mixture: Whisk 1 cup of the granulated sugar into the warm chocolate mixture until smooth and well combined.
- Combine Eggs and Sugar: In a large bowl, whisk together the 4 large eggs and the remaining 1 cup of granulated sugar until the mixture is smooth and slightly thickened. Slowly pour the chocolate mixture into the eggs while whisking continuously to avoid scrambling.
- Add Dry Ingredients: Fold in the flour and kosher salt carefully using a rubber spatula until just combined. Avoid overmixing to keep the brownies tender.
- Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Remove from the oven and let cool completely on a wire rack.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Whisk until the ganache is smooth and glossy. Refrigerate for about 30 minutes until the ganache firms enough to pipe.
- Cut the Brownies: Using the parchment paper to lift the cooled brownies from the pan, peel off the parchment. With a sharp knife, cut the brownies into 6 rows by 3 rows, totaling 18 thin rectangular pieces.
- Decorate with Ganache and Eyes: Whisk the ganache briefly to soften. Transfer it to a piping bag fitted with a small flat tip or use a gallon-size Ziploc bag with a small corner cut off. Pipe the ganache in back-and-forth lines over each brownie to resemble mummy wrappings. Add two candy eyeballs to each brownie while the ganache is still slightly tacky to adhere well.
- Serve or Store: Serve the mummy brownies immediately for best texture and freshness, or store them in a single layer in an airtight container at room temperature for up to 3 days.
Notes
- Use parchment paper to easily lift the brownies from the pan without breaking.
- Ensure the ganache is chilled enough to pipe but not too hard; whisk before piping to reach the right consistency.
- You can substitute candy eyeballs with small white chocolate chips and mini chocolate chips if unavailable.
- Try adding a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.
- Store brownies at room temperature for best texture; refrigeration can make them dense.
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
