From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Mummy White Chocolate Brownies
Warning0 allergens identified
Mummy White Chocolate Brownies
White Chocolate Brownies
White Chocolate Ganache
Toppings
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White Chocolate Brownies
1
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Preheat the oven to 350 degrees F.
2
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Line a 9x13 pan with parchment paper.
3
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In a medium bowl, add the butter and white chocolate. Heat in the microwave in 30 second increments until fully melted. Set aside.
4
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In a large bowl, add the sugar, eggs, and vanilla. Use an electric hand mixer to beat on high speed for 2-3 minutes until doubled in size and pale in color.
5
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While mixing on low speed, drizzle in the butter, white chocolate mixture.
6
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Add the flour and salt, and mix on low speed until fully combined. Scrape the bowl with a rubber spatula to ensure everything is properly mixed.
7
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Pour the batter into the prepared pan and smooth out into an even layer.
8
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Bake the white chocolate brownies for about 50 minutes or until a toothpick inserted in the center comes out clean.
9
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Allow the brownies to cool completely. Place them in fridge to cool down faster.
White Chocolate Ganache
1
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In a small saucepan, add the heavy cream and place over medium heat. Bring to a simmer or about 190 degrees F.
2
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Once the heavy cream comes to temperature, remove the pan from heat and add the white chocolate and butter. Stir with a rubber spatula until fully melted and combined.
3
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Pour the ganache over the cooled white chocolate brownies and spread into an even layer. Place the pan in the fridge for about 1 hour or until the ganache is fully set.
Topping
1
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In a small bowl, add the white chocolate and heat in the microwave in 30 second increments until fully melted. Pour into a piping bag.
2
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Cut the cooled and set white chocolate brownies into 16 rectangles. Pipe the white chocolate on top in zig zags, then top each with candy eyes. Allow to set at room temperature, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Temper Your White Chocolate Properly 🍫Chop high-quality white chocolate into small, uniform pieces and melt it slowly over a double boiler (never direct heat) to prevent seizing and ensure a smooth, glossy ganache and drizzle consistency.
- Chill Ganache Before Decorating ❄️Let your white chocolate ganache set in the refrigerator for 30-45 minutes until it reaches a spreadable consistency, preventing it from sliding off the brownies when you add the candy eyes.
- Use Heavy Cream for Silky Ganache 🥄Heat heavy cream until it just begins to simmer before pouring over chopped white chocolate—this creates an emulsion that yields a luxuriously smooth, pourable ganache without lumps.
- Practice Your Bandage Drizzle Pattern 🎨Transfer melted white chocolate to a piping bag or squeeze bottle and practice your mummy bandage design on parchment paper first to ensure confident, decorative lines on your finished brownies.
- Apply Candy Eyes at the Right Moment 👀Place candy eyes immediately after completing your white chocolate bandage drizzles while the ganache is still slightly tacky, ensuring they adhere securely without sliding or requiring additional adhesive.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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