Mummy brownies are fudgy, deep chocolate squares wrapped in white chocolate bandages and finished with two candy eyes peeking out. The base is dense and rich, built on cocoa powder and melted coconut oil instead of butter, so every bite stays moist. From mixing to fully set and decorated, plan on about three and a half hours.
This version comes from recipe developer Erin Dooner, who swaps standard butter for melted coconut oil in the brownie base. That switch keeps the crumb soft even after chilling, which is what lets you cut clean mummy shapes without crumbling edges. It also makes the whole batch dairy free with one simple swap.
The real trick is pulling the brownies while the centre still looks wet on a toothpick test. They keep baking in the pan as they cool, then firm up further during a two hour chill in the fridge. Skip that chill and you will fight a sticky, hard to cut brownie.
Mummy Brownies
12
servings20
minutes15
minutes339
kcalMost of the wait on these mummy brownies happens in the fridge, not the oven, since only fifteen minutes of baking gets you a soft chocolate base ready for piping. The wavy Wilton tip 47 is what gives the bandages their fabric like ridges instead of a flat stripe.
Ingredients
- Brownies:
1 cup (125 grams) flour see notes
3/4 cup (86 grams) Dutch-process cocoa powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons (196 grams) refined coconut oil melted and cooled slightly or butter for non-dairy-free
1 1/2 cups (300 grams) granulated sugar
1 tablespoon vanilla extract
3 large eggs 50 grams each, out of shell, room temperature
- Decorating:
1/2 cup (85 grams) white chocolate chips or chopped white chocolate use dairy-free chocolate if you’re DF
24 candy eyeballs
Directions
- Preheat the oven to 350 °F (175 °C) and line an 8”x8” pan with a piece of parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix!
- Bake for 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool. The top should not appear wet.
- Let cool completely, about 1 hour and then chill for at least 2 hours. They’re easier to cut when chilled. If making the brownies ahead of time, you can store them at room temperature for up to 3 days or in the refrigerator for up to 4 days. To freeze, wrap in plastic wrap and place in a Ziploc bag. Brownies can be frozen for up to 3 months. Thaw at room temperature before decorating.
- For 8 mummies – cut into rectangles about 2″x3″. This gives nice, tall mummies with good decorating space (and you can trim the edges if they’re uneven).
For 12 mummies – cut them about 2″x2.6″. They’ll be slightly smaller but still a good shape for piping the bandages. - In a microwave-safe bowl, melt the white chocolate at half power in 20-second intervals, stirring after each, until smooth.
- Transfer all but a tiny bit to a piping bag fitted with Wilton tip 47 or something similar. I didn’t see the wavy design in the piping, but if you do, just flip over the piping bag so that the wavy design is on the bottom and not the top.
- Pipe on a mummy design.
- Dip the eyeballs in the reserved white chocolate and place the eyeballs on the brownies.
- Place in the fridge for about 30 minutes for the chocolate to harden. Once decorated with white chocolate and candy eyes, chill until firm. Cover and refrigerate for up to 4 days.
FAQs
Why did my white chocolate seize when I was piping the bandages?
Your white chocolate seized because it hit too much heat too fast in the microwave. Fix it by melting at half power in short bursts, stirring between each one, until only a few lumps remain. If it still tightens up, stir in half a teaspoon of neutral oil to smooth it out.
What if I don’t have Wilton tip 47 for the piping?
A small ziploc bag with one corner snipped works fine instead of a piping tip. You’ll get straight bandage lines instead of the wavy ridged look, but the coverage is the same. Snip a smaller corner than you think, since white chocolate spreads once it hits the brownie.
Can I use natural cocoa powder instead of Dutch process here?
Yes, since this recipe leans on eggs rather than baking soda for structure, so the swap won’t throw off the rise. Natural cocoa does shift the flavour lighter and more tangy, and the brownies will look a shade redder instead of deep black. Stick with Dutch process if the spooky dark colour matters to you.
Why cut 8 mummies instead of the 12 the recipe lists?
Cutting 8 gives you taller rectangles with more surface area for piping a full mummy face. You lose a couple of servings, but each one reads clearly as a mummy instead of a small nibble. Go with 8 if you’re wrapping these individually for a Halloween gift plate.
Does egg size really change how these turn out?
It does, since this recipe was built around 50 gram eggs and extra egg loosens the fudgy set. Too much liquid from oversized eggs leaves you with a softer, harder to cut brownie even after chilling. If you’re in Europe, reach for medium eggs rather than the large ones.
