Mummy Brownies
Course: DessertDifficulty: EasyBrownies
12
servingsPrep time
14
minutesCooking time
30
minutesIngredients
For the brownies:
115 g unsalted butter200 g dark chocolate, chopped
150 g granulated sugar
100 g brown sugar
3 large eggs
1 tsp vanilla extract
80 g all-purpose flour
25 g unsweetened cocoa powder
1/4 tsp salt
- For decoration:
100 g white chocolate, melted (for the bandages)
Candy eyes (available in most baking aisles)
Directions
- Preheat your oven to 180°C. Line a square baking tin (20×20 cm) with parchment paper.
- Melt the butter and chocolate together in a heatproof bowl over simmering water (or in the microwave in 20-second bursts). Stir until smooth.
- Whisk in the sugars while the mixture is still warm, then let cool slightly.
- Add the eggs and vanilla, mixing well until glossy.
- Sift in the flour, cocoa, and salt, and fold gently until combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 25–30 minutes, until the center is just set and a toothpick comes out with a few crumbs. Cool completely before cutting into rectangles.
- Decorate: Drizzle the melted white chocolate in random lines to create the mummy “bandages.” Add two candy eyes to each piece while the chocolate is still soft.
- Let set for 10–15 minutes before serving.
Notes
- Tip: To make the mummy eyes, roll tiny balls of fondant for the whites and flatten them slightly. Then, melt a little dark chocolate, dip a toothpick in it, and carefully dot the centers to create the pupils. Let them set for a few minutes before placing on your brownies
