Description
These spooky Mummy Halloween Brownies are a fun and festive treat perfect for Halloween parties. Rich, fudgy brownies are topped with a smooth chocolate ganache piped to look like mummy bandages and decorated with candy eyeballs for a playful finish.
Ingredients
Scale
For the Brownies:
- Nonstick cooking spray
- 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:
- ½ cup heavy cream
- 4 ounces dark chocolate, roughly chopped
For Decoration:
- 36 small candy eyeballs
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees F. Line a 9 x 9-inch pan with parchment paper and spray the parchment with nonstick cooking spray to ensure easy removal of the brownies.
- Melt butter and chocolate: Using a double boiler over medium-low heat, melt the butter and chopped dark chocolate together, stirring occasionally until smooth. Remove from heat.
- Add sugar to chocolate mixture: Whisk 1 cup of the granulated sugar into the melted chocolate and butter mixture until fully combined and smooth.
- Mix eggs and remaining sugar: In a large bowl, whisk the 4 eggs with the remaining 1 cup of granulated sugar until smooth and slightly thickened.
- Combine chocolate and egg mixtures: Slowly pour the chocolate mixture into the egg mixture while whisking continuously until just combined.
- Add dry ingredients: Fold the flour and kosher salt into the wet mixture gently with a rubber spatula until just combined, being careful not to overmix.
- Bake brownies: Pour the batter evenly into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out just barely clean. Transfer to a cooling rack and allow brownies to cool completely before decorating.
- Prepare 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, whisking until smooth and fully melted.
- Chill ganache: Transfer the ganache to the refrigerator for 30 minutes or until it firms up enough to be piped.
- Cut brownies: Lift the cooled brownies out of the pan using the parchment paper. Peel away the parchment and use a sharp knife to cut the brownies into 18 long, thin rectangles by slicing into 6 rows by 3 rows.
- Pipe ganache bandages: Whisk the chilled ganache until smooth. Transfer it to a piping bag fitted with a small flat tip or a gallon Ziploc bag with a small hole cut at the tip. Pipe back and forth over each brownie to resemble mummy wrappings.
- Add candy eyeballs and serve: Place two candy eyeballs onto the ganache on each brownie. Serve immediately or store in a single layer in an airtight container at room temperature for up to 3 days.
Notes
- Use a sharp knife dipped in hot water and wiped dry between cuts for cleaner brownie slices.
- If you don’t have a piping bag, use a resealable plastic bag and cut a small hole in one corner to pipe the ganache.
- Ensure brownies are completely cool before decorating to prevent ganache from melting.
- Store brownies in a single layer to prevent decorations from smudging.
- For a richer flavor, use high-quality dark chocolate with at least 60% cacao.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
