Description
A festive Halloween treat featuring rich, fudgy brownies decorated with creamy ganache piped to resemble mummy wrappings, topped with candy eyeballs. Perfect for spooky parties or a fun seasonal dessert.
Ingredients
Scale
For the Brownies:
- Nonstick cooking spray
- 2 sticks unsalted butter (8 ounces), cut into tablespoons
- 6 ounces dark chocolate, roughly chopped
- 2 cups granulated sugar, divided
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
For the Ganache:
- ½ cup heavy cream
- 4 ounces dark chocolate, roughly chopped
For Decoration:
- 36 small candy eyeballs
Instructions
- Make the Brownies: Preheat oven to 350 degrees F. Line a 9 x 9-inch pan with parchment paper and spray it with cooking spray to prevent sticking.
- Heat Butter and Chocolate: Using a double boiler, melt the butter and dark chocolate over medium-low heat, stirring occasionally until smooth. Remove from heat.
- Add Sugar to Chocolate Mixture: Stir in 1 cup of granulated sugar into the melted chocolate mixture and whisk until fully combined and smooth.
- Mix Eggs and Sugar: In a large bowl, whisk the 4 eggs and remaining 1 cup sugar together until smooth and slightly thickened.
- Combine Mixtures: Slowly pour the chocolate mixture into the egg mixture while whisking continuously until just combined.
- Add Dry Ingredients: Fold in the all-purpose flour and kosher salt gently with a rubber spatula until no streaks remain but do not overmix.
- Bake the Brownies: Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out just barely clean. Let cool completely on a cooling rack.
- Make the Ganache: In a small saucepot, heat the heavy cream over medium heat until it reaches a gentle simmer. Remove from heat and stir in the chopped dark chocolate until smooth and glossy.
- Chill Ganache: Transfer the ganache to the refrigerator for 30 minutes or until it firms enough to pipe.
- Prepare Brownies for Decoration: Lift the cooled brownies from the pan using the parchment paper and peel it off. Using a sharp knife, cut the brownies into 18 long, thin pieces (6 rows by 3 rows).
- Pipe Ganache Wrappings: Whisk the ganache briefly to loosen and transfer it to a piping bag fitted with a small flat tip or a Ziploc bag with a small hole cut in one corner. Pipe the ganache back and forth over each brownie to create the appearance of mummy wrappings.
- Add Candy Eyeballs: Place 2 candy eyeballs on each brownie over the ganache to complete the mummy look.
- Serve or Store: Serve immediately or store the decorated brownies in a single layer in an airtight container at room temperature for up to 3 days.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- You can use white chocolate for the ganache to create a different look for the mummy wrappings.
- If you don’t have a piping bag, use a plastic sandwich bag with a small corner cut off to pipe the ganache.
- Ensure brownies cool completely before decorating to prevent ganache from melting.
- Store brownies in a single layer to avoid smudging the ganache decorations.
Nutrition
- Serving Size: 1 brownie
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
