Mummy Brownies – Texanerin Baking

These mummy brownies are the ultimate Halloween treat! Fudgy, chocolatey brownies are topped with white chocolate “bandages” and candy eyes for a spooky but playful dessert that everyone will love.

They’re simple to make yet look impressively festive, perfect for Halloween parties, classroom treats, or a fun baking activity with kids. Plus, they can easily be made gluten-free, whole wheat, or dairy-free, so almost everyone can enjoy them.

I love that these are also practical for gifting or bringing to Halloween events. Once the white chocolate sets, they’re sturdy enough to pack up and hand out, and they keep beautifully in the fridge or freezer.

I packed them into little cellophane bags last year, sealed with a Halloween sticker and everyone loved them.

Ingredients

Flour – you have several great options here. The brownies pictured were made with all-purpose flour, but I’ve also tested them with whole wheat, white whole wheat, and a few gluten-free alternatives mentioned later in the post. Every version bakes up beautifully and tastes just as rich!

Cocoa powder – I used Dutch-process cocoa powder for these mummy brownies. If you only have natural cocoa powder (like regular Hershey’s), the texture might turn out slightly more cake-like. I haven’t tested it, so I can’t say for certain, but Dutch-process will give you the deepest chocolate flavor and color.

Refined coconut oil or butter – this recipe calls for melted refined coconut oil, which gives the brownies an ultra-fudgy texture and clean flavor. If you prefer, you can use unrefined coconut oil for a hint of coconut or swap in butter for a more traditional taste. 

Sugar – granulated sugar or coconut sugar work great. I don’t recommend sugar-free substitutes unless you have a 1:1 replacement that you already know performs well in brownies.

Eggs – egg subs don’t work in this recipe. I’ve tried many alternatives over the years, and they’ve all been terrible. If you need an egg-free option, my Paleo Vegan Brownies are great.

Vanilla and salt – both are essential for rounding out the flavor and enhancing the chocolate. Don’t skip them!

White chocolate + candy eyeballs for decoration – if you don’t want to use candy eyeballs, I talk about alternatives below.

How to Make Them

They’re super simple. You just mix together the dry and wet ingredients separately, then add them together and bake.

Let cool and decorate!

No Piping Tip?

If you don’t have Wilton Tip 47, you can still easily create the mummy “bandage” look. Just transfer the melted white chocolate to a small Ziploc bag and snip a tiny piece off one corner.

Start with a very small cut. You can always make it bigger if needed. The thin drizzle gives the same wrapped effect. You can see an example below of what using a plain, round piping tip or a snipped Ziploc bag will look like.

You can also use a spoon or a fork to drizzle the white chocolate across the brownies. It won’t look quite as precise, but it still creates a great mummy vibe. For a more rustic or “unraveled” look, vary the thickness and direction of your drizzles.

Can I Double the Recipe?

Yes! For a double batch, use a 9” x 13” (23 cm x 33 cm) pan and bake for 22-26 minutes. Keep in mind that the toothpick test doesn’t work for brownies. They won’t look like traditional cake when fully baked.

How to Make Ahead, Store, and Freeze

• Brownie base – after baking, tightly wrap the brownie base in plastic wrap. Store 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.
• Assembled brownies – once decorated with white chocolate and candy eyes, chill until firm. Cover and refrigerate for up to 4 days. For freezing, you can freeze the entire pan or cut into squares. Freezing while the brownies are slightly frozen makes slicing cleaner and easier. Keep frozen for up to 3 months.

Gluten-Free Option

The brownie base can easily be adapted to be gluten-free. I always use light buckwheat flour because it’s readily available and cheap where I live (if you’re in Germany, get the one from Rossmann and not DM).

1-to-1 gluten-free baking blends also work great. I’ve made these tons of times with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Gluten-Free Measure for Measure Flour, but other brands work well too.

If you don’t like any of those flour options, all of the recipes below are adaptations of today’s brownie base. They just use different types of flour.

Simply follow the brownie directions, skipping any additional chocolate chips or frosting, then return here to decorate with the white chocolate and candy eyes as described.

Candy eyeballs are usually gluten-free, but still take a look at the ingredients before buying to be on the safe side.

Dairy-free Option

You just have to use dairy-free white chocolate and to make sure your candy eyeballs are dairy-free.

Enjoy Life are great, but are insanely expensive right now at around $7.50-11.35 per bag.

You could also just use a glaze to pipe on the mummy bandages, like I did in my Mummy Cookies. Then you just use whatever plant-based milk you have on hand, some powdered sugar and vanilla.

I used white chocolate because I was packaging these up to give away, and I think it holds up a bit better than a powdered sugar glaze.

Mummy Brownies

Servings 12

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs 35 minutes mins

These mummy brownies are fudgy, rich, and perfectly spooky for Halloween! They feature a soft, chocolatey brownie base decorated with white chocolate “bandages” and candy eyes. Can be made regularly, gluten-free or dairy-free.

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• 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.

• For the flour you can use 1 cup (125 grams) all-purpose flour, whole wheat wheat or white whole wheat flour. If you’re gluten-free, you can use 1 cup (158 grams) teff flour, or 1 cup (125 grams) light gluten-free buckwheat flour or 1 cup (138 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour (or a similar mix meant as a 1:1 replacement for all-purpose flour). Note that buckwheat flour is naturally gluten-free, but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use buckwheat flour that’s labeled as gluten-free!
• If using coconut oil, I prefer refined coconut oil over unrefined as refined has zero coconut taste to it.
• If you’re in Europe, use medium eggs and not large.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Values given are for a yield of 12 mummies.
• Brownie base is my Gluten-free Brownies recipe.

Calories: 338.6kcalCarbohydrates: 39.6gProtein: 3.8gFat: 20.8gSaturated Fat: 16.1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.2gTrans Fat: 0.004gCholesterol: 42.1mgSodium: 70.7mgPotassium: 125.9mgFiber: 2.3gSugar: 28.5gVitamin A: 61IUVitamin C: 0.03mgCalcium: 26.1mgIron: 1.5mgNet Carbs: 37