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Mummy White Chocolate Brownies
Mummy White Chocolate Brownies
Mummy White Chocolate Brownies
Mummy White Chocolate Brownies
Mummy White Chocolate Brownies
Mummy White Chocolate Brownies cover
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Mummy White Chocolate Brownies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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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!

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Tips & Tricks (5)

  • Temper Your White Chocolate 🍫
    Chop high-quality white chocolate into small pieces and melt it in a double boiler, stirring constantly to prevent seizing and ensure a smooth, glossy ganache and drizzle consistency.
  • Chill Ganache Before Spreading 🧊
    Let your white chocolate ganache cool to room temperature and thicken slightly (about 15-20 minutes) before spreading on brownies, preventing it from running off the sides.
  • Use Parchment for Easy Drizzling 📄
    Place cooled brownies on parchment paper before piping white chocolate 'bandages' to prevent mess and make transfer to serving platters effortless.
  • Add Candy Eyes Last 👀
    Press candy eyes into the ganache only after it has set but is still slightly tacky (about 5 minutes), ensuring they stay secure without sinking into the coating.
  • Balance Cocoa and White Chocolate Ratio ⚖️
    Keep brownie batter rich with cocoa to contrast the sweetness of white chocolate elements, preventing the overall dessert from becoming overly sweet and one-dimensional.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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