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!
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Why you'll love these mummy brownies
- Same Fudgy Texture as Regular Brownies: They're made just like regular brownies, but instead of semisweet chocolate, we're using a high quality white chocolate. The result is the same fudgy texture, but with a white chocolate flavor!
- Simple, yet Impressive: I love that these mummy brownie are so easy to decorate, but are so adorable and achieve the perfect Halloween look.
- Perfect for a Crowd: This recipe makes 16 large brownies, so it's perfect for a Halloween party!
For more Halloween recipes, try my Monster Cookie Bars, Black Cocoa Spider Web Cake, Chocolate Caramel Ghost Cupcakes, and Candy Bar Blondies.
Ingredient Notes
- White Chocolate: Use a high quality white chocolate that actually says "chocolate" on the packaging! I used Lindt white chocolate bars, but Ghirardelli white chocolate bars are also a great option.
- Flour: Use a high quality, unbleached all-purpose flour.
- Butter: Fat equals flavor, so a European-style butter with a high fat percentage will yield the most delicious brownies.
- Candy Eyes: Add these candy eyes to give the white chocolate brownies a spooky mummy look!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this mummy brownie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the brownie batter
In a medium bowl, add the butter and white chocolate. Heat in the microwave in 30 second increments until fully melted. 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.
Bake the white chocolate brownies
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.
Decorate!
Make the ganache then pour 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. Melt the white chocolate and 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!
Expert Baking Tips
- Beat the sugars & eggs for a full 2-3 minutes! This is what will give the brownies that gorgeous shiny top, as well as a soft texture.
- Don't omit the butter in the ganache. While one tablespoon of butter might seem insignificant, it's actually crucial to emulsifying the ganache and giving it a silky texture. Without it, the heavy cream and white chocolate won't combine properly!
- Use a sharp knife and wipe clean after each cut. To get clean, even rectangles when cutting the brownies, be sure to use a sharp knife and wipe it clean after each cut. It also helps to use a ruler for evenly sized brownies!
Recipe FAQs
Use a high quality white chocolate that actually says "chocolate" on the packaging! I used Lindt white chocolate bars, but Ghirardelli white chocolate bars are also a great option.
Store these mummy brownies in an airtight container at room temperature for 2-3 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Halloween recipes to try
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📖 Recipe
Mummy White Chocolate Brownies
Ingredients
For the white chocolate brownies:
- 340 g (12 oz) high quality white chocolate
- 255 g (18 tablespoon) unsalted butter, room temp
- 350 g (1 ¾ cups) granulated sugar
- 4 eggs, room temp
- 1 tablespoon vanilla extract
- 330 g (2 ¾ cups) all-purpose flour
- 1 teaspoon kosher salt
For the white chocolate ganache:
- 113 g (1 cup) heavy cream
- 340 g (12 oz) high quality white chocolate
- 14 g (1 tablespoon) unsalted butter, room temp
For the topping:
- 113 g (4 oz) high quality white chocolate, melted
- Candy eyes
Instructions
For the white chocolate brownies:
- 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.
For the white chocolate ganache:
- 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.
For the topping:
- 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!
Notes
- Beat the sugars & eggs for a full 2-3 minutes! This is what will give the brownies that gorgeous shiny top, as well as a soft texture.
- Don't omit the butter in the ganache. While one tablespoon of butter might seem insignificant, it's actually crucial to emulsifying the ganache and giving it a silky texture. Without it, the heavy cream and white chocolate won't combine properly!
- Use a sharp knife and wipe clean after each cut. To get clean, even rectangles when cutting the brownies, be sure to use a sharp knife and wipe it clean after each cut. It also helps to use a ruler for evenly sized brownies!
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