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Easy Halloween Mummy Brownies: Cute & Spooky Party Treats

Halloween mummy brownies turn fudgy, cocoa-rich squares into spooky party treats with piped vanilla frosting bandages and candy eyes. Bake them in a 9x13-inch pan, cool completely, then decorate each square for a fun Halloween dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 2 hours
Total Time 2 hours 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 1 Cooking spray for the pan
  • 1 cup unsalted butter 2 sticks
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 4 eggs large
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 0.5 teaspoon salt
For the mummy decoration
  • 1 cup vanilla frosting at room temperature
  • 32 candy eyes

Equipment

  • 1 9x13-inch metal baking pan

Method
 

Bake the brownies
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch metal baking pan with parchment paper, leaving overhang on two sides, then lightly coat the parchment and exposed sides with cooking spray.
  3. Melt the butter in a large microwave-safe bowl, using 30-second bursts.
  4. Whisk in the sugar and cocoa powder until combined, then let the mixture cool for 5 minutes.
  5. Whisk in the eggs one at a time.
  6. Whisk in the vanilla extract.
  7. Fold in the flour and salt just until no dry streaks remain.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the brownies completely in the pan, at least 2 hours.
  11. Lift the brownies out using the parchment and cut into 16 squares.
Decorate the brownies
  1. Spoon the frosting into a small zip-top bag, push it into one corner, and snip a small opening.
  2. Pipe uneven, overlapping frosting lines across each brownie, leaving a small space for the eyes.
  3. Press 2 candy eyes onto each brownie.

Notes

For clean cuts, let the brownies cool completely before slicing. Store covered in the refrigerator for up to 4 days; freezer-friendly for up to 2 months. For a gluten-free option, substitute a 1:1 gluten-free baking flour for the all-purpose flour.