Mummy White Chocolate Brownies

These mummy white chocolate brownies are just as delicious as they are spooky & adorable! Each fudgy brownie is topped with a white chocolate ganache, then drizzled with melted white chocolate “bandages” and finished with candy eyes for a spooky mummy look. Make these cuties for your Halloween party or as a fun baking project while passing out candy!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour 50 minutes

Servings: 16 large brownies

Calories: 592 kcal per serving

Ingredients

340 grams - high quality white chocolate
255 grams - unsalted butter
350 grams - granulated sugar
4 - eggs
1 tbsp - vanilla extract
330 grams - all-purpose flour
1 tsp - kosher salt
113 grams - heavy cream
340 grams - high quality white chocolate
14 grams - unsalted butter
113 grams - high quality white chocolate
candy eyes

Instructions

Preheat the oven to 350 degrees F.
Line a 9x13 pan with parchment paper.
In a medium bowl, add the butter and white chocolate. Heat in the microwave in 30 second increments until fully melted. Set aside.
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.
While mixing on low speed, drizzle in the butter, white chocolate mixture.
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.
Pour the batter into the prepared pan and smooth out into an even layer.
Bake the white chocolate brownies for about 50 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool completely. Place them in fridge to cool down faster.
In a small saucepan, add the heavy cream and place over medium heat. Bring to a simmer or about 190 degrees F.
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.
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.
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.
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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