Mummy Halloween Brownies Recipe
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."
Ingredients
For the Brownies:
- Nonstick cooking spray
- 2 sticks unsalted butter, cut into tablespoons 8 ounces
- 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.
Notes
- Home Chef Tip: You can also use an 8 x 8-inch pan. Increase baking time to 40 to 45 minutes.
Calories: 332kcal, Carbohydrates: 35g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 71mg, Sodium: 150mg, Potassium: 143mg, Fiber: 2g, Sugar: 26g, Vitamin A: 470IU, Vitamin C: 0.04mg, Calcium: 26mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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