Mummy White Chocolate Brownies
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!
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!
Nutrition Facts
Serving: 1large brownie | Calories: 589kcal | Carbohydrates: 67g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 210mg | Potassium: 191mg | Fiber: 1g | Sugar: 51g | Vitamin A: 598IU | Vitamin C: 0.3mg | Calcium: 117mg | Iron: 1mg
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