Mummy Halloween Brownies with Chocolate Ganache
These Halloween brownies are for true chocolate lovers. Instead of vanilla frosting, these fudgy dark chocolate brownies are topped with homemade chocolate ganache for the “bandages.”
This Halloween Brownies Recipe is scary good!
There’s lots of recipes for Halloween Brownies that look like mummies out there, but most of them use vanilla frosting or melted white chocolate for the “bandages.”
This mummy brownies recipe is for true chocolate lovers. These are rich, fudgy dark chocolate brownies topped with the easiest two-ingredient homemade chocolate ganache.
Perhaps you’ll love these brownies . . . to death?
Why you will love Mummy Brownies
- Just as delicious as they are adorable. Definitely NOT one of those recipes that looks good but doesn’t taste so good.
- No special equipment needed. If you don’t have a pastry bag, don’t worry about it – just use a Ziploc bag.
- Fun to make with kids or kids at heart. Piping the chocolate over the brownies and putting on the candy eyeballs will get everybody into the spooky spirit of the season.
What you’ll need for Chocolate Ganache Brownies
- dark chocolate – you will need 10 ounces of high quality dark chocolate for these mummy brownies. I used Harvest Chocolate Ghana Snacking Chocolate (chocolate cut into small pieces perfect for easy snacking or baking). It is a rich 68% dark chocolate with notes of malt and chocolate shortbread.
- 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 the brownies into cute little mummies.
The secret to making the BEST Chocolate Ganache Brownies
You may remember from my chocolate cake with cream cheese frosting and chocolate creme brulee posts that I’ll be working together with my friends Elizabeth and Matt at Harvest Chocolate in Tecumseh, Michigan to bring you chocolate dessert recipes.
These former restaurant chefs create chocolate that is not only delicious, but ethically sourced and environmentally sustainable. They source their beans directly from farmers, ensuring fair wages and sustainable farming practices.
Their products are simply the best chocolate I’ve ever tasted, and I’m so lucky that they’re developing amazing chocolate recipes that I get to share with you!
While I mentioned above that we used their Ghana Snacking Chocolate to develop this recipe, any of their varieties (they also have Guatemala, Haiti, Costa Rica and Ecuador) would work great in these chocolate ganache brownies.
How to make Mummy Brownies
- Make the brownie batter by melting butter and chocolate over a double boiler and then combining it with sugar, eggs, flour and salt.
- Transfer the batter to a prepared baking pan and bake until the brownies are cooked through. Allow the brownies to fully cool, and then cut into 18 long, skinny pieces.
- Make the chocolate ganache by melting chocolate into warm cream.
- Allow the ganache to cool in the fridge until it’s consistency is just firm enough to pipe.
- Decorate the brownies by using a piping bag or Ziploc bag to pipe the ganache over the brownies to resemble mummy bandages.
- Attach the candy eyeballs and your mummy brownies are ready!
Home Chef Tips for Chocolate Ganache Brownies
- Parchment paper is key to being able to lift these 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 lesser-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.
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.
Do brownies go bad if left out?
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.
How long will brownies last?
Brownies will last up to 3 days on the counter. You can extend their shelf life by a few days by keeping them in the refrigerator.
How do you keep brownies moist?
To keep brownies moist, be sure you are storing 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.
FAQs on Halloween Brownies Ideas
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.
For the Brownies:
- Nonstick cooking spray
- 2 sticks (8 ounces) unsalted butter, 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:
- 1/2 cup heavy cream
- 4 ounces dark chocolate, roughly chopped
- 36 small candy eyeballs
- 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.
Home Chef Tip: You can also use an 8 x 8-inch pan. Increase baking time to 40 to 45 minutes.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 93mgCarbohydrates: 37gFiber: 1gSugar: 30gProtein: 3g
This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.