\n<\/p>\n
\n\t\tShare this post:\t<\/p>\n
These mummy brownies are rich, fudgy chocolate brownies topped with a simple white chocolate drizzle and candy eyes for an easy Halloween treat. The batter comes together in one bowl, and the decorating is simple enough for beginners.<\/p>\n
<\/g><\/svg><\/span> Jump to Recipe<\/a><\/p>\n<\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a><\/div>\n<\/p>\n<\/figure>\nThese mummy brownies are proof that Halloween treats don\u2019t have to be complicated to be fun. Start with a pan of fudgy chocolate brownies, drizzle them with melted white chocolate for the \u201cbandages,\u201d add a couple of candy eyes, and suddenly you have a whole batch of little mummies staring back at you. The brownie batter comes together in one bowl, too, which is always a nice bonus when there\u2019s decorating to do.<\/p>\nThey\u2019re a fun choice for Halloween parties, movie nights, or just an October baking project when you want something festive without getting overly ambitious.<\/p>\nIf you\u2019re putting together a fall dessert spread, my pumpkin pie hand pies<\/a> would be right at home next to them. And if one brownie recipe is never enough, you might want to save my sweet potato s\u2019mores brownies<\/a> and\/or German chocolate brownies<\/a> for later, too.<\/p>\n\n\n\n\n<\/p>\nReasons You\u2019ll Love This Recipe<\/h2>\n<\/p>\n<\/span><\/div>\n\n\n<\/svg><\/span>Festive without being fussy.<\/strong> The white chocolate drizzle and candy eyes turn simple brownies into a fun Halloween treat without complicated decorating.<\/span><\/li>\n<\/svg><\/span>One-bowl brownie batter.<\/strong> The batter comes together in a single bowl with a whisk and spatula, which keeps both prep and cleanup simple.<\/span><\/li>\n<\/svg><\/span>Easy to make ahead.<\/strong> You can bake the brownies ahead of time, let them cool completely, and decorate them when you\u2019re ready.<\/span><\/li>\n<\/svg><\/span>Fun for kids to help with.<\/strong> Adding the candy eyes is an easy decorating job for little helpers.<\/span><\/li>\n<\/svg><\/span>Great for sharing.<\/strong> These brownies hold up well for transporting, making them a good choice for Halloween parties, classroom treats, trunk-or-treats, or movie night.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nIngredients at a Glance<\/h2>\n<\/figure>\n\nGranulated Sugar.<\/strong> Sweetens the brownies and helps create their dense, fudgy texture. I would not substitute another sweetener here because it could change the texture.<\/li>\nUnsalted Butter.<\/strong> Adds richness and moisture. You can use salted butter instead; just omit the added sea salt.<\/li>\nEgg + Egg Yolk.<\/strong> The extra yolk adds richness and helps give the brownies their fudgy texture. I don\u2019t recommend substituting here since the eggs contribute to both structure and texture.<\/li>\nVanilla Extract.<\/strong> Enhances the chocolate flavor.<\/li>\nAll-Purpose Flour.<\/strong> Gives the brownies structure while keeping the texture dense rather than cakey. No flour substitutions were tested for this recipe.<\/li>\nUnsweetened Cocoa Powder.<\/strong> Provides the chocolate flavor. The developer notes that the recipe does not require a specialty cocoa powder.<\/li>\nSea Salt.<\/strong> Balances the sweetness and enhances the chocolate. Regular table salt can be used instead.<\/li>\nWhite Chocolate Chips.<\/strong> Melted and drizzled over the brownies to create the mummy bandages. White candy melts are a good substitute, and if you use them, you can omit the coconut oil.<\/li>\nCoconut Oil.<\/strong> Thins the melted white chocolate so it\u2019s easier to drizzle. You can leave it out if you\u2019re using white candy melts instead of white chocolate chips.<\/li>\nCandy Eyes.<\/strong> Give the brownies their mummy faces. You can use different sizes, and the developer also suggests gummy eyeballs as a fun alternative.<\/li>\n<\/ul>\nHow to Make It (Photo Tutorial)<\/h2>\n\n\nAdd the sugar, melted butter, egg, egg yolk, and vanilla to a large bowl.<\/figcaption><\/figure>\n<\/div>\n\nWhisk the wet ingredients until well combined.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nSift the flour, cocoa powder, and salt into the wet ingredients.<\/figcaption><\/figure>\n<\/div>\n\nGently fold until no streaks of flour remain.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nSpread the brownie batter evenly in the prepared pan.<\/figcaption><\/figure>\n<\/div>\n\nBake until the top is set and the center no longer looks wet or glossy, then cool completely.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nCombine the white chocolate chips and coconut oil in a microwave-safe bowl.<\/figcaption><\/figure>\n<\/div>\n\nMicrowave in short intervals, stirring until the white chocolate is smooth and melted.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n\nTips for Success<\/h2>\n\nLet the brownies cool completely.<\/strong> Give them at least 1 hour to cool before cutting and decorating. Warm brownies are more likely to crumble, and the white chocolate can slide off instead of setting.<\/li>\nUse the parchment overhang.<\/strong> Leave enough parchment extending above the sides of the pan so you can lift the entire brownie slab out before cutting. This makes it easier to get neat, clean bars.<\/li>\nFold the batter gently.<\/strong> Once you add the dry ingredients, switch to a rubber spatula and fold only until no streaks of flour remain. Overmixing can make the brownies tougher and more cakey instead of dense and fudgy.<\/li>\nWatch the white chocolate closely.<\/strong> Microwave it in 15-second intervals, stirring each time. Stop heating while a few chips are still visible and let the residual heat finish melting them.<\/li>\nDon\u2019t worry about perfect drizzle lines.<\/strong> A spoon or fork works well for creating the mummy bandages, and a mix of thicker and thinner lines actually helps give them the wrapped look.<\/li>\nMeasure the flour carefully.<\/strong> Spoon the flour into the measuring cup and level off the top rather than packing it in. Too much flour can change the brownie texture.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nWays to Serve Them<\/h2>\nThese mummy brownies are easy to work into all kinds of Halloween plans, whether you\u2019re hosting a party or keeping things simple at home.<\/p>\n\nFor Halloween movie night:<\/strong> Set out the brownies with popcorn and glasses of homemade walnut milk<\/a> for an easy at-home treat.<\/li>\nAfter a cozy Halloween dinner:<\/strong> A warm bowl of healthy turkey chili<\/a> makes a great dinner before everyone moves on to brownies and Halloween candy.<\/li>\nAs a brownie sundae:<\/strong> Add a scoop of homemade s\u2019mores ice cream<\/a> for an extra-fun dessert.<\/li>\nOn a Halloween dessert board:<\/strong> Arrange the brownies with fruit, candy, and other small fall treats like pumpkin pie hand pies<\/a> or mini pumpkin cheesecakes<\/a>.<\/li>\nFor parties, classrooms, or the office:<\/strong> Once the white chocolate has completely set, arrange the brownies on a platter or package them individually for easy sharing.<\/li>\n<\/ul>\n<\/figure>\nMake Ahead Tips<\/h2>\n\nBake Ahead.<\/strong> Make the brownies a day in advance and let them cool completely before covering and storing them.<\/li>\nDecorate Later.<\/strong> For the neatest finish, wait to add the white chocolate drizzle and candy eyes until the day you plan to serve them.<\/li>\nFreeze the Brownies.<\/strong> If you want to prepare even earlier, freeze the undecorated brownies for up to 2 months. Thaw them at room temperature before decorating.<\/li>\n<\/ul>\nStorage<\/h2>\nRoom Temperature:<\/strong> Store the brownies in an airtight container at room temperature for 1\u20132 days.<\/p>\nRefrigerator:<\/strong> For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. The brownies may become a little firmer when chilled.<\/p>\nFreezer:<\/strong> Freeze the brownies before decorating<\/strong> for up to 2 months. Wrap them well in parchment paper or plastic wrap, then place them in a labeled freezer bag and freeze flat.<\/p>\nTo Thaw:<\/strong> Let the frozen brownies thaw at room temperature for about 1 hour, then cut and decorate them with the white chocolate and candy eyes.<\/p>\n<\/figure>\nMore Fun Desserts to Try<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
<\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a><\/div>\n<\/p>\n<\/figure>\nThese mummy brownies are proof that Halloween treats don\u2019t have to be complicated to be fun. Start with a pan of fudgy chocolate brownies, drizzle them with melted white chocolate for the \u201cbandages,\u201d add a couple of candy eyes, and suddenly you have a whole batch of little mummies staring back at you. The brownie batter comes together in one bowl, too, which is always a nice bonus when there\u2019s decorating to do.<\/p>\nThey\u2019re a fun choice for Halloween parties, movie nights, or just an October baking project when you want something festive without getting overly ambitious.<\/p>\nIf you\u2019re putting together a fall dessert spread, my pumpkin pie hand pies<\/a> would be right at home next to them. And if one brownie recipe is never enough, you might want to save my sweet potato s\u2019mores brownies<\/a> and\/or German chocolate brownies<\/a> for later, too.<\/p>\n\n\n\n\n<\/p>\nReasons You\u2019ll Love This Recipe<\/h2>\n<\/p>\n<\/span><\/div>\n\n\n<\/svg><\/span>Festive without being fussy.<\/strong> The white chocolate drizzle and candy eyes turn simple brownies into a fun Halloween treat without complicated decorating.<\/span><\/li>\n<\/svg><\/span>One-bowl brownie batter.<\/strong> The batter comes together in a single bowl with a whisk and spatula, which keeps both prep and cleanup simple.<\/span><\/li>\n<\/svg><\/span>Easy to make ahead.<\/strong> You can bake the brownies ahead of time, let them cool completely, and decorate them when you\u2019re ready.<\/span><\/li>\n<\/svg><\/span>Fun for kids to help with.<\/strong> Adding the candy eyes is an easy decorating job for little helpers.<\/span><\/li>\n<\/svg><\/span>Great for sharing.<\/strong> These brownies hold up well for transporting, making them a good choice for Halloween parties, classroom treats, trunk-or-treats, or movie night.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nIngredients at a Glance<\/h2>\n<\/figure>\n\nGranulated Sugar.<\/strong> Sweetens the brownies and helps create their dense, fudgy texture. I would not substitute another sweetener here because it could change the texture.<\/li>\nUnsalted Butter.<\/strong> Adds richness and moisture. You can use salted butter instead; just omit the added sea salt.<\/li>\nEgg + Egg Yolk.<\/strong> The extra yolk adds richness and helps give the brownies their fudgy texture. I don\u2019t recommend substituting here since the eggs contribute to both structure and texture.<\/li>\nVanilla Extract.<\/strong> Enhances the chocolate flavor.<\/li>\nAll-Purpose Flour.<\/strong> Gives the brownies structure while keeping the texture dense rather than cakey. No flour substitutions were tested for this recipe.<\/li>\nUnsweetened Cocoa Powder.<\/strong> Provides the chocolate flavor. The developer notes that the recipe does not require a specialty cocoa powder.<\/li>\nSea Salt.<\/strong> Balances the sweetness and enhances the chocolate. Regular table salt can be used instead.<\/li>\nWhite Chocolate Chips.<\/strong> Melted and drizzled over the brownies to create the mummy bandages. White candy melts are a good substitute, and if you use them, you can omit the coconut oil.<\/li>\nCoconut Oil.<\/strong> Thins the melted white chocolate so it\u2019s easier to drizzle. You can leave it out if you\u2019re using white candy melts instead of white chocolate chips.<\/li>\nCandy Eyes.<\/strong> Give the brownies their mummy faces. You can use different sizes, and the developer also suggests gummy eyeballs as a fun alternative.<\/li>\n<\/ul>\nHow to Make It (Photo Tutorial)<\/h2>\n\n\nAdd the sugar, melted butter, egg, egg yolk, and vanilla to a large bowl.<\/figcaption><\/figure>\n<\/div>\n\nWhisk the wet ingredients until well combined.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nSift the flour, cocoa powder, and salt into the wet ingredients.<\/figcaption><\/figure>\n<\/div>\n\nGently fold until no streaks of flour remain.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nSpread the brownie batter evenly in the prepared pan.<\/figcaption><\/figure>\n<\/div>\n\nBake until the top is set and the center no longer looks wet or glossy, then cool completely.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nCombine the white chocolate chips and coconut oil in a microwave-safe bowl.<\/figcaption><\/figure>\n<\/div>\n\nMicrowave in short intervals, stirring until the white chocolate is smooth and melted.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n\nTips for Success<\/h2>\n\nLet the brownies cool completely.<\/strong> Give them at least 1 hour to cool before cutting and decorating. Warm brownies are more likely to crumble, and the white chocolate can slide off instead of setting.<\/li>\nUse the parchment overhang.<\/strong> Leave enough parchment extending above the sides of the pan so you can lift the entire brownie slab out before cutting. This makes it easier to get neat, clean bars.<\/li>\nFold the batter gently.<\/strong> Once you add the dry ingredients, switch to a rubber spatula and fold only until no streaks of flour remain. Overmixing can make the brownies tougher and more cakey instead of dense and fudgy.<\/li>\nWatch the white chocolate closely.<\/strong> Microwave it in 15-second intervals, stirring each time. Stop heating while a few chips are still visible and let the residual heat finish melting them.<\/li>\nDon\u2019t worry about perfect drizzle lines.<\/strong> A spoon or fork works well for creating the mummy bandages, and a mix of thicker and thinner lines actually helps give them the wrapped look.<\/li>\nMeasure the flour carefully.<\/strong> Spoon the flour into the measuring cup and level off the top rather than packing it in. Too much flour can change the brownie texture.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nWays to Serve Them<\/h2>\nThese mummy brownies are easy to work into all kinds of Halloween plans, whether you\u2019re hosting a party or keeping things simple at home.<\/p>\n\nFor Halloween movie night:<\/strong> Set out the brownies with popcorn and glasses of homemade walnut milk<\/a> for an easy at-home treat.<\/li>\nAfter a cozy Halloween dinner:<\/strong> A warm bowl of healthy turkey chili<\/a> makes a great dinner before everyone moves on to brownies and Halloween candy.<\/li>\nAs a brownie sundae:<\/strong> Add a scoop of homemade s\u2019mores ice cream<\/a> for an extra-fun dessert.<\/li>\nOn a Halloween dessert board:<\/strong> Arrange the brownies with fruit, candy, and other small fall treats like pumpkin pie hand pies<\/a> or mini pumpkin cheesecakes<\/a>.<\/li>\nFor parties, classrooms, or the office:<\/strong> Once the white chocolate has completely set, arrange the brownies on a platter or package them individually for easy sharing.<\/li>\n<\/ul>\n<\/figure>\nMake Ahead Tips<\/h2>\n\nBake Ahead.<\/strong> Make the brownies a day in advance and let them cool completely before covering and storing them.<\/li>\nDecorate Later.<\/strong> For the neatest finish, wait to add the white chocolate drizzle and candy eyes until the day you plan to serve them.<\/li>\nFreeze the Brownies.<\/strong> If you want to prepare even earlier, freeze the undecorated brownies for up to 2 months. Thaw them at room temperature before decorating.<\/li>\n<\/ul>\nStorage<\/h2>\nRoom Temperature:<\/strong> Store the brownies in an airtight container at room temperature for 1\u20132 days.<\/p>\nRefrigerator:<\/strong> For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. The brownies may become a little firmer when chilled.<\/p>\nFreezer:<\/strong> Freeze the brownies before decorating<\/strong> for up to 2 months. Wrap them well in parchment paper or plastic wrap, then place them in a labeled freezer bag and freeze flat.<\/p>\nTo Thaw:<\/strong> Let the frozen brownies thaw at room temperature for about 1 hour, then cut and decorate them with the white chocolate and candy eyes.<\/p>\n<\/figure>\nMore Fun Desserts to Try<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
<\/p>\n<\/figure>\nThese mummy brownies are proof that Halloween treats don\u2019t have to be complicated to be fun. Start with a pan of fudgy chocolate brownies, drizzle them with melted white chocolate for the \u201cbandages,\u201d add a couple of candy eyes, and suddenly you have a whole batch of little mummies staring back at you. The brownie batter comes together in one bowl, too, which is always a nice bonus when there\u2019s decorating to do.<\/p>\nThey\u2019re a fun choice for Halloween parties, movie nights, or just an October baking project when you want something festive without getting overly ambitious.<\/p>\nIf you\u2019re putting together a fall dessert spread, my pumpkin pie hand pies<\/a> would be right at home next to them. And if one brownie recipe is never enough, you might want to save my sweet potato s\u2019mores brownies<\/a> and\/or German chocolate brownies<\/a> for later, too.<\/p>\n\n\n\n\n<\/p>\nReasons You\u2019ll Love This Recipe<\/h2>\n<\/p>\n<\/span><\/div>\n\n\n<\/svg><\/span>Festive without being fussy.<\/strong> The white chocolate drizzle and candy eyes turn simple brownies into a fun Halloween treat without complicated decorating.<\/span><\/li>\n<\/svg><\/span>One-bowl brownie batter.<\/strong> The batter comes together in a single bowl with a whisk and spatula, which keeps both prep and cleanup simple.<\/span><\/li>\n<\/svg><\/span>Easy to make ahead.<\/strong> You can bake the brownies ahead of time, let them cool completely, and decorate them when you\u2019re ready.<\/span><\/li>\n<\/svg><\/span>Fun for kids to help with.<\/strong> Adding the candy eyes is an easy decorating job for little helpers.<\/span><\/li>\n<\/svg><\/span>Great for sharing.<\/strong> These brownies hold up well for transporting, making them a good choice for Halloween parties, classroom treats, trunk-or-treats, or movie night.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nIngredients at a Glance<\/h2>\n<\/figure>\n\nGranulated Sugar.<\/strong> Sweetens the brownies and helps create their dense, fudgy texture. I would not substitute another sweetener here because it could change the texture.<\/li>\nUnsalted Butter.<\/strong> Adds richness and moisture. You can use salted butter instead; just omit the added sea salt.<\/li>\nEgg + Egg Yolk.<\/strong> The extra yolk adds richness and helps give the brownies their fudgy texture. I don\u2019t recommend substituting here since the eggs contribute to both structure and texture.<\/li>\nVanilla Extract.<\/strong> Enhances the chocolate flavor.<\/li>\nAll-Purpose Flour.<\/strong> Gives the brownies structure while keeping the texture dense rather than cakey. No flour substitutions were tested for this recipe.<\/li>\nUnsweetened Cocoa Powder.<\/strong> Provides the chocolate flavor. The developer notes that the recipe does not require a specialty cocoa powder.<\/li>\nSea Salt.<\/strong> Balances the sweetness and enhances the chocolate. Regular table salt can be used instead.<\/li>\nWhite Chocolate Chips.<\/strong> Melted and drizzled over the brownies to create the mummy bandages. White candy melts are a good substitute, and if you use them, you can omit the coconut oil.<\/li>\nCoconut Oil.<\/strong> Thins the melted white chocolate so it\u2019s easier to drizzle. You can leave it out if you\u2019re using white candy melts instead of white chocolate chips.<\/li>\nCandy Eyes.<\/strong> Give the brownies their mummy faces. You can use different sizes, and the developer also suggests gummy eyeballs as a fun alternative.<\/li>\n<\/ul>\nHow to Make It (Photo Tutorial)<\/h2>\n\n\nAdd the sugar, melted butter, egg, egg yolk, and vanilla to a large bowl.<\/figcaption><\/figure>\n<\/div>\n\nWhisk the wet ingredients until well combined.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nSift the flour, cocoa powder, and salt into the wet ingredients.<\/figcaption><\/figure>\n<\/div>\n\nGently fold until no streaks of flour remain.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nSpread the brownie batter evenly in the prepared pan.<\/figcaption><\/figure>\n<\/div>\n\nBake until the top is set and the center no longer looks wet or glossy, then cool completely.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nCombine the white chocolate chips and coconut oil in a microwave-safe bowl.<\/figcaption><\/figure>\n<\/div>\n\nMicrowave in short intervals, stirring until the white chocolate is smooth and melted.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n\nTips for Success<\/h2>\n\nLet the brownies cool completely.<\/strong> Give them at least 1 hour to cool before cutting and decorating. Warm brownies are more likely to crumble, and the white chocolate can slide off instead of setting.<\/li>\nUse the parchment overhang.<\/strong> Leave enough parchment extending above the sides of the pan so you can lift the entire brownie slab out before cutting. This makes it easier to get neat, clean bars.<\/li>\nFold the batter gently.<\/strong> Once you add the dry ingredients, switch to a rubber spatula and fold only until no streaks of flour remain. Overmixing can make the brownies tougher and more cakey instead of dense and fudgy.<\/li>\nWatch the white chocolate closely.<\/strong> Microwave it in 15-second intervals, stirring each time. Stop heating while a few chips are still visible and let the residual heat finish melting them.<\/li>\nDon\u2019t worry about perfect drizzle lines.<\/strong> A spoon or fork works well for creating the mummy bandages, and a mix of thicker and thinner lines actually helps give them the wrapped look.<\/li>\nMeasure the flour carefully.<\/strong> Spoon the flour into the measuring cup and level off the top rather than packing it in. Too much flour can change the brownie texture.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nWays to Serve Them<\/h2>\nThese mummy brownies are easy to work into all kinds of Halloween plans, whether you\u2019re hosting a party or keeping things simple at home.<\/p>\n\nFor Halloween movie night:<\/strong> Set out the brownies with popcorn and glasses of homemade walnut milk<\/a> for an easy at-home treat.<\/li>\nAfter a cozy Halloween dinner:<\/strong> A warm bowl of healthy turkey chili<\/a> makes a great dinner before everyone moves on to brownies and Halloween candy.<\/li>\nAs a brownie sundae:<\/strong> Add a scoop of homemade s\u2019mores ice cream<\/a> for an extra-fun dessert.<\/li>\nOn a Halloween dessert board:<\/strong> Arrange the brownies with fruit, candy, and other small fall treats like pumpkin pie hand pies<\/a> or mini pumpkin cheesecakes<\/a>.<\/li>\nFor parties, classrooms, or the office:<\/strong> Once the white chocolate has completely set, arrange the brownies on a platter or package them individually for easy sharing.<\/li>\n<\/ul>\n<\/figure>\nMake Ahead Tips<\/h2>\n\nBake Ahead.<\/strong> Make the brownies a day in advance and let them cool completely before covering and storing them.<\/li>\nDecorate Later.<\/strong> For the neatest finish, wait to add the white chocolate drizzle and candy eyes until the day you plan to serve them.<\/li>\nFreeze the Brownies.<\/strong> If you want to prepare even earlier, freeze the undecorated brownies for up to 2 months. Thaw them at room temperature before decorating.<\/li>\n<\/ul>\nStorage<\/h2>\nRoom Temperature:<\/strong> Store the brownies in an airtight container at room temperature for 1\u20132 days.<\/p>\nRefrigerator:<\/strong> For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. The brownies may become a little firmer when chilled.<\/p>\nFreezer:<\/strong> Freeze the brownies before decorating<\/strong> for up to 2 months. Wrap them well in parchment paper or plastic wrap, then place them in a labeled freezer bag and freeze flat.<\/p>\nTo Thaw:<\/strong> Let the frozen brownies thaw at room temperature for about 1 hour, then cut and decorate them with the white chocolate and candy eyes.<\/p>\n<\/figure>\nMore Fun Desserts to Try<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
These mummy brownies are proof that Halloween treats don\u2019t have to be complicated to be fun. Start with a pan of fudgy chocolate brownies, drizzle them with melted white chocolate for the \u201cbandages,\u201d add a couple of candy eyes, and suddenly you have a whole batch of little mummies staring back at you. The brownie batter comes together in one bowl, too, which is always a nice bonus when there\u2019s decorating to do.<\/p>\n
They\u2019re a fun choice for Halloween parties, movie nights, or just an October baking project when you want something festive without getting overly ambitious.<\/p>\n
If you\u2019re putting together a fall dessert spread, my pumpkin pie hand pies<\/a> would be right at home next to them. And if one brownie recipe is never enough, you might want to save my sweet potato s\u2019mores brownies<\/a> and\/or German chocolate brownies<\/a> for later, too.<\/p>\n\n\n\n\n<\/p>\nReasons You\u2019ll Love This Recipe<\/h2>\n<\/p>\n<\/span><\/div>\n\n\n<\/svg><\/span>Festive without being fussy.<\/strong> The white chocolate drizzle and candy eyes turn simple brownies into a fun Halloween treat without complicated decorating.<\/span><\/li>\n<\/svg><\/span>One-bowl brownie batter.<\/strong> The batter comes together in a single bowl with a whisk and spatula, which keeps both prep and cleanup simple.<\/span><\/li>\n<\/svg><\/span>Easy to make ahead.<\/strong> You can bake the brownies ahead of time, let them cool completely, and decorate them when you\u2019re ready.<\/span><\/li>\n<\/svg><\/span>Fun for kids to help with.<\/strong> Adding the candy eyes is an easy decorating job for little helpers.<\/span><\/li>\n<\/svg><\/span>Great for sharing.<\/strong> These brownies hold up well for transporting, making them a good choice for Halloween parties, classroom treats, trunk-or-treats, or movie night.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nIngredients at a Glance<\/h2>\n<\/figure>\n\nGranulated Sugar.<\/strong> Sweetens the brownies and helps create their dense, fudgy texture. I would not substitute another sweetener here because it could change the texture.<\/li>\nUnsalted Butter.<\/strong> Adds richness and moisture. You can use salted butter instead; just omit the added sea salt.<\/li>\nEgg + Egg Yolk.<\/strong> The extra yolk adds richness and helps give the brownies their fudgy texture. I don\u2019t recommend substituting here since the eggs contribute to both structure and texture.<\/li>\nVanilla Extract.<\/strong> Enhances the chocolate flavor.<\/li>\nAll-Purpose Flour.<\/strong> Gives the brownies structure while keeping the texture dense rather than cakey. No flour substitutions were tested for this recipe.<\/li>\nUnsweetened Cocoa Powder.<\/strong> Provides the chocolate flavor. The developer notes that the recipe does not require a specialty cocoa powder.<\/li>\nSea Salt.<\/strong> Balances the sweetness and enhances the chocolate. Regular table salt can be used instead.<\/li>\nWhite Chocolate Chips.<\/strong> Melted and drizzled over the brownies to create the mummy bandages. White candy melts are a good substitute, and if you use them, you can omit the coconut oil.<\/li>\nCoconut Oil.<\/strong> Thins the melted white chocolate so it\u2019s easier to drizzle. You can leave it out if you\u2019re using white candy melts instead of white chocolate chips.<\/li>\nCandy Eyes.<\/strong> Give the brownies their mummy faces. You can use different sizes, and the developer also suggests gummy eyeballs as a fun alternative.<\/li>\n<\/ul>\nHow to Make It (Photo Tutorial)<\/h2>\n\n\nAdd the sugar, melted butter, egg, egg yolk, and vanilla to a large bowl.<\/figcaption><\/figure>\n<\/div>\n\nWhisk the wet ingredients until well combined.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nSift the flour, cocoa powder, and salt into the wet ingredients.<\/figcaption><\/figure>\n<\/div>\n\nGently fold until no streaks of flour remain.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nSpread the brownie batter evenly in the prepared pan.<\/figcaption><\/figure>\n<\/div>\n\nBake until the top is set and the center no longer looks wet or glossy, then cool completely.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nCombine the white chocolate chips and coconut oil in a microwave-safe bowl.<\/figcaption><\/figure>\n<\/div>\n\nMicrowave in short intervals, stirring until the white chocolate is smooth and melted.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n\nTips for Success<\/h2>\n\nLet the brownies cool completely.<\/strong> Give them at least 1 hour to cool before cutting and decorating. Warm brownies are more likely to crumble, and the white chocolate can slide off instead of setting.<\/li>\nUse the parchment overhang.<\/strong> Leave enough parchment extending above the sides of the pan so you can lift the entire brownie slab out before cutting. This makes it easier to get neat, clean bars.<\/li>\nFold the batter gently.<\/strong> Once you add the dry ingredients, switch to a rubber spatula and fold only until no streaks of flour remain. Overmixing can make the brownies tougher and more cakey instead of dense and fudgy.<\/li>\nWatch the white chocolate closely.<\/strong> Microwave it in 15-second intervals, stirring each time. Stop heating while a few chips are still visible and let the residual heat finish melting them.<\/li>\nDon\u2019t worry about perfect drizzle lines.<\/strong> A spoon or fork works well for creating the mummy bandages, and a mix of thicker and thinner lines actually helps give them the wrapped look.<\/li>\nMeasure the flour carefully.<\/strong> Spoon the flour into the measuring cup and level off the top rather than packing it in. Too much flour can change the brownie texture.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nWays to Serve Them<\/h2>\nThese mummy brownies are easy to work into all kinds of Halloween plans, whether you\u2019re hosting a party or keeping things simple at home.<\/p>\n\nFor Halloween movie night:<\/strong> Set out the brownies with popcorn and glasses of homemade walnut milk<\/a> for an easy at-home treat.<\/li>\nAfter a cozy Halloween dinner:<\/strong> A warm bowl of healthy turkey chili<\/a> makes a great dinner before everyone moves on to brownies and Halloween candy.<\/li>\nAs a brownie sundae:<\/strong> Add a scoop of homemade s\u2019mores ice cream<\/a> for an extra-fun dessert.<\/li>\nOn a Halloween dessert board:<\/strong> Arrange the brownies with fruit, candy, and other small fall treats like pumpkin pie hand pies<\/a> or mini pumpkin cheesecakes<\/a>.<\/li>\nFor parties, classrooms, or the office:<\/strong> Once the white chocolate has completely set, arrange the brownies on a platter or package them individually for easy sharing.<\/li>\n<\/ul>\n<\/figure>\nMake Ahead Tips<\/h2>\n\nBake Ahead.<\/strong> Make the brownies a day in advance and let them cool completely before covering and storing them.<\/li>\nDecorate Later.<\/strong> For the neatest finish, wait to add the white chocolate drizzle and candy eyes until the day you plan to serve them.<\/li>\nFreeze the Brownies.<\/strong> If you want to prepare even earlier, freeze the undecorated brownies for up to 2 months. Thaw them at room temperature before decorating.<\/li>\n<\/ul>\nStorage<\/h2>\nRoom Temperature:<\/strong> Store the brownies in an airtight container at room temperature for 1\u20132 days.<\/p>\nRefrigerator:<\/strong> For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. The brownies may become a little firmer when chilled.<\/p>\nFreezer:<\/strong> Freeze the brownies before decorating<\/strong> for up to 2 months. Wrap them well in parchment paper or plastic wrap, then place them in a labeled freezer bag and freeze flat.<\/p>\nTo Thaw:<\/strong> Let the frozen brownies thaw at room temperature for about 1 hour, then cut and decorate them with the white chocolate and candy eyes.<\/p>\n<\/figure>\nMore Fun Desserts to Try<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
<\/span><\/div>\n
These mummy brownies are easy to work into all kinds of Halloween plans, whether you\u2019re hosting a party or keeping things simple at home.<\/p>\n
Room Temperature:<\/strong> Store the brownies in an airtight container at room temperature for 1\u20132 days.<\/p>\nRefrigerator:<\/strong> For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. The brownies may become a little firmer when chilled.<\/p>\nFreezer:<\/strong> Freeze the brownies before decorating<\/strong> for up to 2 months. Wrap them well in parchment paper or plastic wrap, then place them in a labeled freezer bag and freeze flat.<\/p>\nTo Thaw:<\/strong> Let the frozen brownies thaw at room temperature for about 1 hour, then cut and decorate them with the white chocolate and candy eyes.<\/p>\n<\/figure>\nMore Fun Desserts to Try<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Refrigerator:<\/strong> For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. The brownies may become a little firmer when chilled.<\/p>\nFreezer:<\/strong> Freeze the brownies before decorating<\/strong> for up to 2 months. Wrap them well in parchment paper or plastic wrap, then place them in a labeled freezer bag and freeze flat.<\/p>\nTo Thaw:<\/strong> Let the frozen brownies thaw at room temperature for about 1 hour, then cut and decorate them with the white chocolate and candy eyes.<\/p>\n<\/figure>\nMore Fun Desserts to Try<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Freezer:<\/strong> Freeze the brownies before decorating<\/strong> for up to 2 months. Wrap them well in parchment paper or plastic wrap, then place them in a labeled freezer bag and freeze flat.<\/p>\nTo Thaw:<\/strong> Let the frozen brownies thaw at room temperature for about 1 hour, then cut and decorate them with the white chocolate and candy eyes.<\/p>\n<\/figure>\nMore Fun Desserts to Try<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
To Thaw:<\/strong> Let the frozen brownies thaw at room temperature for about 1 hour, then cut and decorate them with the white chocolate and candy eyes.<\/p>\n<\/figure>\nMore Fun Desserts to Try<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Tried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n
<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Prep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Cook Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Cooling Time:<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Total Time:<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\n\n1 \u00bc<\/span> cups<\/span> granulated sugar<\/span><\/li>\n\u00bd<\/span> cup<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> large<\/span> egg yolk<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n\u00be<\/span> cup<\/span> all-purpose flour<\/span> spooned and leveled<\/span><\/li>\n\u2153<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n\u00bd<\/span> cup<\/span> white chocolate chips<\/span><\/li>\n1 \u00bd<\/span> tablespoons<\/span> coconut oil<\/span><\/li>\n24<\/span> small<\/span> candy eyes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Preheat the oven to 350 F (175 C). Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out after cooling.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups granulated sugar<\/span>,
Add 1 \u00bc cups granulated sugar<\/span>,