Mummy Halloween Brownies
This decadent Halloween Brownie Recipe is for the true chocolate fanatics in the house. Instead of vanilla frosting, our fudgy dark chocolate brownies are topped with a homemade chocolate ganache for the “bandages.”
This Halloween Chocolate Brownies Recipe Is Scary Good!
Usually, Halloween desserts fall into one of two camps: cute but dry, or rich but visually “meh.” Our mummy brownies break the mold.
They’re fudgy and perfectly chocolatey with a simple homemade ganache that doubles as mummy wrappings. And the googly candy eyes? The perfect amount of creepy-cute.
They’re fun to make, impressive to serve, and a guaranteed hit at any spooky gathering.
If you’re planning a classroom Halloween party, a neighborhood trick-or-treat fest, or just want something cute to snack on during scary movie night, these brownies will keep everyone reaching for seconds.
The best part is you don’t need any special tools or baking experience. If you can drizzle and stick on some eyeballs, you’re set. Perhaps you’ll love these brownies…to death?
Why You Will Love Mummy Brownies
- Adorably creepy and unforgettably delicious. They’re cute and crave-worthy.
- No pro gear needed. If you don’t stock pastry bags in your pantry, a zip-lock bag works just as well.
- Fun to make with little helpers. Piping ganache and placing eyeballs is a perfectly spooky activity for kids!
Chocolate Ganache Brownies Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- dark chocolate – you will need 10 ounces of high-quality dark chocolate for these mummy brownies.
- unsalted butter – a critical component for a rich, dark chocolate brownie.
- granulated sugar – sweetens the brownies and adds moisture.
- eggs – provide structure to the brownies.
- all-purpose flour – just the smallest amount to hold all of that chocolate together!
- salt – balances the sweetness.
- heavy cream – the base of the luscious chocolate ganache.
- candy eyeballs – the finishing touch that transforms these Halloween treats into cute little mummies.
How To Make Mummy Brownies
- BASE. Melt the butter and chocolate together over a double boiler until smooth. Remove from the heat.
- SUGAR & EGGS. Stir some sugar into the melted chocolate until silky. Then whisk the remaining sugar into your eggs in a separate bowl.
- MIX. While whisking, slowly pour the chocolate mixture into the eggs until combined. Fold in the flour and salt – just enough to unify the wet ingredients and dry ingredients.
- BAKE. Line a 9×9-inch baking pan with parchment and spray it. Pour the brownie batter in and bake until a toothpick comes out with just a few fudgy crumbs – do not overbake. Let the brownies cool completely before moving to decorating.
- GANACHE. Gently simmer the cream in a small pot, then pour it over chopped chocolate. Whisk until smooth and then pop it into the fridge to firm up (about 30 minutes), until it’s a good consistency to pipe.
- DECORATE. Lift the brownies out of the baking dish using the parchment, peel it away, then cut the brownies into 18 long strips. Pipe some ganache over each, like mummy’s bandages, using either a piping bag or Ziploc with a tip cut. Top with two eyeballs per brownie and you’re officially spooky-season famous.
Home Chef Tips For Chocolate Ganache Brownies
- Parchment paper is key to being able to lift these Halloween chocolate brownies out of their pan and cut them neatly. Don’t skip it.
- Get creative with your mummy designs. Some can be heavily bandaged while others can have less ganache for people who prefer less-frosted brownies.
- It’s crucial to allow the brownies to cool COMPLETELY before removing them from the pan to decorate. This could take an hour or more.
- Need to make this quicker? Instead of making the brownies from scratch, use a box of brownie mix and cut and decorate the brownies the same way.
How To Serve Mummy Brownies With Chocolate Ganache
Serve these spooky delights on a rustic tray at your Halloween party, or as an after-dinner treat. They’re wonderful with a scoop of vanilla ice cream or a glass of cold milk!
Halloween Brownies Storage
Store these Halloween brownies in a single layer in an airtight container at room temperature for up to 3 days.
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Halloween Brownies Ideas FAQ
Chewy brownies like these are the result of using more fat and less flour, not overmixing the batter, and slightly underbaking them.
A higher fat-to-flour ratio and shorter bake time create chewy brownies, while a higher flour-to-fat ratio and longer bake time yield cakey ones.
Brownies can be left out at room temperature for 2 to 3 days if stored in an airtight container. After that, they may start to dry out.
To keep brownies moist, store them in a tightly sealed, airtight container. You can also add a slice of bread to the container, which magically helps the brownies retain their moisture.
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Mummy Halloween Brownies Recipe
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Ingredients
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 oven to 350 degrees F. Line a 9 x 9-inch pan (see Home Chef Tip) with parchment paper and spray parchment with cooking spray.
- Over a double boiler, heat butter and chocolate over medium-low heat until melted, stirring occasionally. Remove from heat.
- Add 1 cup sugar to chocolate mixture and whisk until smooth.
- In large bowl, whisk eggs and remaining 1 cup sugar until smooth. While whisking, slowly pour chocolate mixture into egg mixture and whisk until just combined.
- Add flour and salt and fold with a rubber spatula until just combined.
- Pour mixture into prepared pan and transfer to oven. Bake 35 to 40 minutes or until toothpick inserted in center of pan comes out just barely clean. Transfer to cooling rack and allow to cool completely before decorating.
- Make the Ganache: In small saucepot, heat cream over medium heat until it is gently simmering. Remove from heat and add chocolate. Whisk until smooth.
- Transfer ganache to refrigerator for 30 minutes or until consistency is firm enough to pipe.
- Decorate the Brownies: Using parchment paper to lift, remove brownies from pan; peel away parchment. Use sharp knife to cut brownies into 6 rows by 3 rows, making 18 long, thin brownies.
- Whisk the ganache until smooth and transfer to a piping bag fitted with a small flat tip, or a gallon Ziploc bag with a small hole cut in the tip. Squeeze bag to pipe ganache back and forth over brownies to resemble mummy wrapping. Place 2 eyeballs into ganache on each brownie. Serve right away or store in single layer in airtight container at room temperature for up to 3 days.
