Description

These Spooky Mummy Brownies are a fun, easy Halloween treat featuring fudgy brownies decorated with white chocolate ‘bandages’ and candy eyes. Perfect for parties, classroom celebrations, or a festive family baking night—kids love helping decorate these adorable, spooky sweets.

Ingredients

Scale

1 box brownie mix (18–20 oz, any brand)
2 large eggs, room temperature
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup water (or brewed coffee)
OR for homemade brownies:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1/4 tsp salt
1/2 tsp vanilla extract
For decoration:
1 cup white chocolate chips or melting wafers
24 candy eyes
Optional: black decorating gel

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, combine brownie mix, eggs, oil, and water (or coffee). Stir until just combined. For homemade batter, whisk melted butter and sugar, then add eggs and vanilla. Stir in flour, cocoa, and salt until smooth.
Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes (box mix) or 30-35 minutes (homemade) until edges are set and a toothpick comes out with a few moist crumbs.
Let brownies cool in the pan for 10 minutes, then lift out using parchment and cool completely on a wire rack.
Once cooled, cut brownies into 24 squares. Wipe knife between cuts for clean edges.
Place white chocolate chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until smooth (about 1 minute total). If chocolate seizes, add a teaspoon of coconut oil and stir.
Transfer melted white chocolate to a piping bag or zip-top bag. Snip a small corner and drizzle back-and-forth over each brownie to create zigzag ‘bandages.’
Quickly place two candy eyes on each brownie before chocolate sets. Press gently so they stick. Optionally, use black decorating gel for mouths or extra detail.
Let decorated brownies sit at room temperature for 15 minutes, or refrigerate for 5 minutes to set chocolate.
Arrange brownies on a platter and serve. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

For gluten-free, use your favorite GF brownie mix. For dairy-free, swap butter for vegan margarine and use dairy-free white chocolate. Chill brownies before decorating for neater mummy wraps. If white chocolate is too thick, add a teaspoon of coconut oil and reheat gently. Kids love helping with decorating—imperfection adds charm!

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

Nutrition

Serving Size: 1 brownie (1/24 batch)
Calories: 140
Sugar: 15
Sodium: 90
Fat: 7
Saturated Fat: 3
Carbohydrates: 20
Fiber: 1
Protein: 2

Keywords: Halloween, brownies, mummy brownies, kid-friendly, party treats, easy dessert, spooky, chocolate, holiday baking