Description
Celebrate Halloween with these spooky Mummy Halloween Brownies, featuring rich dark chocolate brownies topped with creamy ganache ‘mummy wraps’ and adorable candy eyeballs for a festive treat.
Ingredients
Scale
For the Brownies:
- Nonstick cooking spray
- 8 ounces unsalted butter (2 sticks), 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 prevent sticking.
- Melt Butter and Chocolate: Using a double boiler, heat the butter and chopped dark chocolate over medium-low heat, stirring occasionally until fully melted and smooth. Remove from heat.
- Combine Chocolate and Sugar: Add 1 cup of granulated sugar to the melted chocolate mixture and whisk until smooth and well incorporated.
- Mix Eggs and Sugar: In a large bowl, whisk the 4 large eggs with the remaining 1 cup sugar until smooth and slightly frothy. Slowly pour the chocolate mixture into the eggs while whisking continuously until just combined.
- Add Dry Ingredients: Fold in the all-purpose flour and kosher salt with a rubber spatula until just combined, taking care not to overmix.
- Bake the Brownies: Pour the batter into the prepared pan and bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out just barely clean. Remove from oven and cool completely on a cooling rack before decorating.
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Whisk until smooth and fully combined. Refrigerate for 30 minutes or until the ganache is firm enough to pipe.
- Cut Brownies: Lift the cooled brownies out of the pan using the parchment paper. Peel off the parchment and slice the brownies into 6 rows by 3 rows, making 18 long, thin brownies.
- Pipe Ganache and Decorate: Whisk the chilled ganache until smooth and transfer it to a piping bag fitted with a small flat tip or a Ziploc bag with a small hole cut in one corner. Pipe the ganache back and forth over each brownie to create mummy wrapping effects. Place 2 candy eyeballs on each brownie onto the ganache.
- Serve or Store: Serve the decorated brownies immediately or store them in a single layer in an airtight container at room temperature for up to 3 days.
Notes
- Use parchment paper with overhang to easily lift brownies from the pan.
- Be careful not to overbake brownies to keep them fudgy and moist.
- The ganache should be chilled to a piping consistency but not too hard; whisk to soften before piping.
- Substitute candy eyeballs with mini chocolate chips if unavailable.
- Store brownies in a single layer to prevent smudging the ganache decoration.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg
