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Halloween Mummy Brownies with White Chocolate Bandages

Halloween mummy brownies are fudgy cocoa brownies decorated with irregular white chocolate bandages and candy eyes. Bake them in an 8-inch square pan, cool completely, then pipe on the spooky stripes.
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Prep Time 20 minutes
Cook Time 26 minutes
Cooling and chilling 2 hours 15 minutes
Total Time 3 hours 1 minute
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
For the mummy bandages
  • 1 cup white chocolate chips 6 ounces
  • 1 tsp vegetable oil
  • 32 candy eyeballs

Equipment

  • 1 8-inch square baking pan

Method
 

Bake the brownies
  1. Heat the oven to 350°F.
  2. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment and exposed sides.
  3. Melt the butter in a medium microwave-safe bowl.
  4. Whisk in the sugar until combined.
  5. Whisk in the eggs one at a time.
  6. Whisk in the vanilla extract.
  7. Add the cocoa powder, flour, and salt, and stir just until no dry streaks remain.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 22 to 26 minutes, until the top looks set and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  10. Cool completely in the pan, about 2 hours.
  11. Lift the brownies out using the parchment and cut into 16 brownies.
Decorate the brownies
  1. Put the white chocolate chips and vegetable oil in a small microwave-safe bowl.
  2. Microwave at 50% power in 20-second bursts, stirring between bursts, until smooth.
  3. Transfer the melted chocolate to a piping bag or resealable plastic bag and snip a small opening in one corner.
  4. Pipe a small dab onto each brownie and press two candy eyeballs into each dab.
  5. Pipe irregular overlapping stripes across each brownie, leaving the eyes uncovered.
  6. Refrigerate for 15 minutes until the bandages are set.

Notes

For neat brownie cuts, let the brownies cool completely before lifting them from the pan. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months, ideally before decorating. For a gluten-free option, use a cup-for-cup gluten-free flour blend.