Mummy Brownies
Updated Mar 12, 2024, Published Aug 16, 2020
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Drizzled with white chocolate to create the mummy “wraps,” these delicious and adorable Mummy Brownies are perfect for Halloween. Decorate these with the kids or make these to give to your coworkers or friends.
Mummy Brownies
Ingredients
- 1¼ cups (250 g) granulated sugar
- ¾ cup (88.5 g) cocoa powder
- ½ cup (60 g) gluten-free all-purpose flour
- ¼ teaspoon (1.75 g) xanthan gum
- ⅛ teaspoon (0.6 g) baking soda
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 tablespoon (7.5 g) cornstarch
- 2 large eggs, (cold)
- 4 tablespoons (60 g) butter, melted
- ⅓ cup (80 mL) avocado oil or canola oil
- 1½ teaspoons (7.5 mL) pure vanilla extract
- 2 tablespoons (30 mL) water (cold)
- 1½ cups (270 g) white chocolate chips
- 2 teaspoons (10 mL) vegetable oil, as needed
- 32 candy eyes, (see notes)
Instructions
- Preheat the oven to 325°F and spray a 9x9-inch metal baking pan with gluten-free nonstick spray, then line with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch. Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla, and water. Mix until the dry ingredients are incorporated.
- Transfer the batter to the prepared pan and bake for 22-25 minutes. Cool completely, then refrigerate until firm before cutting. Slice the brownies into 16 squares and set on a wax paper lined baking sheet or large cutting board.
- Melt the chocolate chips in a microwave-safe bowl and stir in the oil, as needed (you want a pipeable consistency, but it shouldn’t be so thin that it runs off the spoon). Transfer the melted chocolate to a disposable piping bag and snip the tip off. Pipe the “bandages” onto the mummies and then place two eyes on each mummy to decorate.
- Let the chocolate harden before serving (you can speed it up by placing them in the refrigerator or freezer for a few minutes). Store the brownies at room temperature or in the refrigerator; serve at room temperature.
Notes
Notes:
• Check labels for the candy eyes. If you don’t want to use store-bought eyes, you can find a homemade eye recipe here: whattheforkfoodblog.com/2016/10/09/gluten-free-spider-cookies
• I prefer using a disposable piping bag instead of a plastic bag because the structure of the bag makes it easier to control for cleaner piping.
• Check labels for the candy eyes. If you don’t want to use store-bought eyes, you can find a homemade eye recipe here: whattheforkfoodblog.com/2016/10/09/gluten-free-spider-cookies
• I prefer using a disposable piping bag instead of a plastic bag because the structure of the bag makes it easier to control for cleaner piping.
Nutrition
Calories: 268kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 5gCholesterol: 24mgSodium: 114mgPotassium: 117mgFiber: 2gSugar: 29gVitamin A: 160IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe for Gluten Free Mummy Brownies can also be found on What The Fork Food Blog.
