Description

These Halloween Mummy Brownies are a spooky and delicious treat perfect for the fall season. Rich, fudgy brownies are topped with a creamy white chocolate and cream cheese frosting piped like mummy bandages, complete with cute candy eyes for a fun and festive look. Made with whole wheat or all-purpose flour and cocoa, these brownies offer a delightful combination of fudgy texture and sweet, creamy topping that’s sure to impress at any Halloween gathering.

Ingredients

Scale

Brownies

1 cup butter, melted
2 1/2 cups sugar
1 tbsp vanilla extract
4 eggs
1 1/2 cups whole wheat or all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp salt
Optional: chocolate chips for topping or mix-in

Frosting and Decoration

2/3 cup white chocolate chips or chopped white chocolate
1/2 cup cold butter
2/3 cup cold cream cheese
1 teaspoon vanilla bean paste (preferred) or vanilla extract
Candy eyes, to add later
Optional: purple food coloring (1 small drop to tint frosting)

Instructions

Preheat. Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
Mix wet ingredients. In a large bowl, whisk together the melted butter, sugar, and 1 tablespoon of vanilla extract until smooth and well combined.
Add eggs. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Incorporate dry ingredients. Stir in the flour, cocoa powder, and salt until just combined to form the brownie batter.
Prepare pan and bake. Line a large brownie pan with tin foil or parchment paper and spray with non-stick spray. Spread the batter evenly into the prepared pan. Bake in the preheated oven for at least 25 minutes, checking at 25 minutes, and continue baking up to 35 minutes or until the outer 3 inches are set.
Melt white chocolate. While brownies bake, melt the white chocolate chips in a microwave-safe bowl by heating for 30 seconds, stirring, then in 15-second intervals, stirring after each until completely melted. Allow to cool to room temperature.
Make frosting. In a medium bowl, beat the cold butter until pale and fluffy. Add a small drop of purple food coloring if desired to reduce yellowness. Mix in the cooled melted white chocolate, cold cream cheese, and vanilla bean paste until smooth and combined.
Cool brownies. Once baked, allow the brownies to cool completely in the pan to set properly and prepare for decorating.
Prepare piping bag. Spoon the frosting into a piping bag fitted with a piping tip #47 or #48 for mummy bandage effect; tips #44 to #48 all work well if those sizes are unavailable.
Cut brownies. Remove brownies from pan and cut into 12 to 24 rectangular pieces depending on desired size.
Pipe mummy bandages. Pipe the frosting over each brownie in a zigzag motion to mimic mummy wrappings.
Add eyes. Decorate each frosted brownie with candy eyes or small white chocolate chips to complete the mummy look.
Serve. Present the mummy brownies on a themed Halloween platter or package them individually in resealable cellophane bags for parties or gifts.

Notes

You can use either white chocolate chips or chopped white chocolate for the frosting; melting carefully prevents burning.
If you want a fun tint to the frosting, adding a tiny amount of purple food coloring gives a spooky hue and reduces the butter’s natural yellow tone.
Using whole wheat flour makes these brownies slightly healthier, but all-purpose flour works equally well.
Make sure brownies are completely cooled before frosting to prevent melting and sliding of the piped decoration.
The recommended piping tips (#44 to #48) help create authentic mummy bandages but can be substituted with any small round or flat tip if unavailable.
For extra chocolate flavor, add chocolate chips to the brownie batter before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Halloween brownies, mummy brownies, spooky dessert, white chocolate frosting, Halloween treats, cream cheese frosting, cocoa brownies