These fun Mummy brownies start with the BEST brownies - easy to make, rich, chewy, fudgy, and satisfying. Pipe a bit of frosting, add some candy eyes, and you have the ultimate Halloween brownies!
We’ve also been coming up with new fun treats and easy Halloween desserts for all of the upcoming Halloween parties!
Today’s new recipe?
A delicious, rich, chewy Halloween brownie, done up as a spooky treat: Mummy brownies!
These brownies are so much fun to make AND eat - a perfect treat for October festivities!
Gluten Free Halloween Mummy Brownies
Need this to be gluten-free, and looking for a delicious homemade brownie recipe?
Try my Easy Gluten Free Brownies - it’s my favorite brownie recipe.
That recipe - like the one used to make these spooky Halloween brownies - also turns out thick, decadent, fudgy brownies. You’d never know they were gluten free!
They’re perfect as an inclusive treat when some of the little Monsters you’ll be hosting at your Halloween party are celiac or gluten intolerant!
Once you make and cool that batch of chocolate brownies, come back here and continue with the frosting recipe (naturally gluten free), and decoration tutorial.
Just be sure that the candy eyes you use are gluten free, and you’ll have fun Halloween treats for everyone!
Ingredients and Equipment
If you do any baking normally, you’re likely to have almost everything you need to make this delicious recipe, on hand!
This recipe uses super basic ingredients that you’re sure to find in any grocery store.
Dark Brown Sugar
All purpose flour
Pure vanilla extract
If you want black cupcakes, you can add a bit of Black Gel Food Coloring with the wet ingredients, I usually don’t bother.
Pure vanilla Extract
2 cups Confectioners sugar / Icing sugar / Powdered sugar
If you’re reasonably able bodied, you can make these delicious brownies with just a bowl and a wooden spoon and a bowl, no need for an electric mixer or stand mixer (at least until you make the frosting, anyway!).
No shame in using a mixer, though. I just can’t be arsed to wash the beaters, if a spoon is an option!
Aside from that, you’ll want a 9 x 13 pan. I like to use a nonstick cake pan (Lined with parchment), as I like the straighter sides and the texture it gives my brownies.
That said, many people swear by glass pans for brownies. Glass takes longer to heat up, which means a longer baking time... but it also means it’s not as prone to overcooking.
Overcooked brownies will still TASTE good, but they’ll be dry.
Wilton has a few that would work well, it's just a matter of your taste.
How to Make Fun Halloween Brownies
The full recipe follows in the recipe card at the end of this post, this is a pictorial walk through.
Preheat oven to 350°. Prepare 9 x 13 inch pan with pan spray or shortening, line with parchment paper.
In a smaller bowl, whisk together melted butter, eggs, and vanilla extract.
Add wet ingredients mixture to the flour mixture, stir until dry ingredients are well incorporated.
Use a rubber spatula to spread batter into prepared pan, Bake for 30 min in the center of the oven.
Let cool completely to room temperature before proceeding.
In a small bowl, whip butter until smooth. Add Vanilla and salt, mix until well incorporated.
Slowly add the powdered sugar a little bit at a time, until incorporated completely.
Beat on high for 1 minute - mixture will be very, very thick and probably crumbly. Lower mixer speed to lowest setting, and slowly add ½ of the milk. Beat until smooth.
Add remaining powdered sugar and remaining milk - alternating - and continue to beat until smooth.
Once incorporated, check for consistency. Add more milk or sugar to achieve the consistency you want or need.
If you’d like, you can use a bit of White Gel Food Coloring to whiten the frosting a bit - the butter and vanilla tend to make it off-white.
Which is fine when we’re talking about mummies, really. Pristine white gauze after thousands of years in a tomb? I don’t think so.
Fit a large piping bag with a coupler and a flat tip, fill with frosting. Make sure to avoid air pockets as much as possible.
Use a sharp knife to cut the brownie slab into 12 rectangular pieces - 3 x 4.
Use the flat side of the piping tip to pipe strips of icing across the top of the brownies at random angles, as shown.
Pipe a couple dots to act as glue, and secure a couple Candy Eyes in place.
Brownies can be stored in an airtight container for several days, if needed.
Halloween Brownie Variations
Dairy Free Halloween Brownies
Need dairy-free brownies? Swap out the butter for your favorite plant based alternative (Vegetable oil works in the brownie itself).
White Chocolate Mummies
For a variation on the frosting, melt ½ cup white chocolate chips, and allow to cool slightly.
Beat melted chocolate into the frosting, tint whiter if desired.
The Easy Way
Prefer to use a box mix?
You can make the same basic idea of these with a boxed brownie mix and canned frosting. If you do this, follow the directions on your boxed mix to make the actual brownies.
Also: Be sure to check the box of brownie mix that you use. If it’s not a 9 x 13 pan used, you’ll want to adjust the cutting however you need to, in order to get nice rectangles.
More Halloween Ideas
If you're still considering ideas for Halloween recipes and other ideas, be sure to check out my:
3D Halloween Bat Cupcakes
Bacon Wrapped Mummy Meatloaf
Black Velvet Cupcakes
Bloody Eyeball Cupcakes
Bloody Eyeball Halloween Punch
Easy Halloween Bat Cupcakes
Easy Spider Web Cookies
Glazed Halloween Popcorn
Gluten Free Mummy Dogs
Gluten-Free Mummy Jalapeno Poppers
Keto Witch Finger Cookies
Gluten Free Witch Finger Cookies
3 Different Halloween Shooters
Halloween Spider Web Cupcakes
Homemade Pastry Mummy Dogs
How to Carve a Pumpkin Like a Pro
Jalapeno Popper Mummies
Lychee "Bloody Eyeball" Pancakes
Nightmare Before Christmas Cookies
Spider Halloween Bread Bowl
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Easy Halloween Brownies Recipe [Mummy Brownies!]
- 1 cup Dark Brown Sugar
- 1 cup Granulated Sugar
- 1 cup All-purpose flour
- 1 cup Cocoa powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Melted Butter cooled
- 4 Large Eggs beaten
- 2 teaspoon Vanilla extract
- ½ cup Butter softened
- 1 teaspoon Pure Vanilla Extract
- Pinch Salt
- 2 cups Confectioners / Icing / Powdered Sugar
- 1-2 tablespoon Milk
- Confectionery eyeballs
- Preheat oven to 350°. Prepare 9 x 13 pan with pan spray or shortening, line with parchment paper.
- In large mixing bowl, combine sugars, flour, cocoa, baking powder, and salt. Set aside.
- In a smaller bowl, whisk together melted butter, eggs, and vanilla extract.
- Add egg mixture to the flour mixture, stir until dry ingredients are well incorporated.
- Spread batter into prepared pan, Bake for 30 min. Brownies are done when knife inserted into center comes out just barely clean - but don’t OVER cook them.
- Let cool completely before proceeding.
- Whip butter until smooth. Add Vanilla and salt, mix until well incorporated.
- Slowly add the powdered sugar a little bit at a time, until incorporated completely.
- Beat on high for 1 minute - mixture will be very, very thick and probably crumbly. Lower mixer speed to lowest setting, and slowly add ½ of the milk. Beat until smooth.
- Add remaining powdered sugar and remaining milk - alternating - and continue to beat until smooth.
- Once incorporated, check for consistency. Add more milk or sugar to achieve the consistency you want or need.
- Fit a large piping bag with a coupler and a flat tip, fill with frosting. Make sure to avoid air pockets as much as possible.
- Use the parchment paper to carefully lift the slab of brownie out of the pan. Be careful to support it and not allow it to bend / break as your transfer it to a flat cutting surface.
- Use a sharp knife to cut the brownie slab into 12 pieces - 3 x 4, as shown in the blog entry.
- Use the flat side of the piping tip to pipe strips of icing across each brownie at random angles, as shown. Affix two confectionery eyes to each brownie.