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Mummy Brownies

These playful, spooky brownies feature a rich chocolate base topped with gooey marshmallow bandages and adorable candy eyes, making them perfect for Halloween or a fun treat. The recipe involves melting chocolate, mixing batter, baking until just set, and decorating with marshmallows and candy eyes for a creepy-cute final look. Their fudgy texture and whimsical appearance make them both a delightful and interactive dessert experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate chopped
  • 115 g butter unsalted
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1 cup mini marshmallows for bandages
  • 24 candy eyes bright and shiny
  • optional decorative icing for scars or stitches

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Heatproof spatula
  • Double boiler or microwave
  • Small spoon or piping bag

Method
 

  1. Melt the chopped dark chocolate and butter together in a double boiler or microwave, stirring until smooth and glossy. Let it cool slightly to prevent eggs from cooking when added.
  2. Whisk the eggs, sugar, and vanilla extract together in a bowl until the mixture is fluffy and slightly pale, about 2 minutes. This helps incorporate air for a tender crumb.
  3. Pour the cooled chocolate mixture into the egg mixture, gently folding together with a spatula until fully combined and smooth.
  4. Sift the flour and salt into the wet mixture, then fold gently until just combined. Be careful not to overmix to keep the brownies tender.
  5. Pour the batter into a parchment-lined 9x9 inch baking pan, spreading evenly with a spatula to fill all corners and create a smooth surface.
  6. Bake in a preheated oven at 175°C (350°F) for 20–25 minutes, until the edges are firm and a toothpick inserted in the center comes out with moist crumbs. The center should be slightly soft but not raw.
  7. Remove the pan from the oven and let the brownies cool in the pan for about 15 minutes until they are firm enough to handle.
  8. Arrange the mini marshmallows on top of the slightly cooled brownies, pressing them lightly into the surface to resemble bandages.
  9. Place candy eyes onto the marshmallows, pressing gently to ensure they adhere securely. Use a small spoon or piping bag for precise placement.
  10. Let the decorated brownies sit for about 30 minutes to allow the marshmallows to set and the eyes to stick firmly.
  11. Slice into squares and serve. For an extra spooky touch, add decorative icing for scars or stitches if desired.

Notes

For best results, use mini marshmallows for easier placement and a more uniform look. Re-dip or reposition candy eyes if they fall off during setting. Keep brownies stored in an airtight container at room temperature for up to two days or refrigerate for longer storage.