Spooky Mummy Brownies
Serves 4 | with Chocolate Chips- Egg
- Wheat
- Soy
- Tree nuts
- Wheat
- Fish
- Egg
- Sulphites
- Sesame
- Peanuts
- Crustaceans
- Soy
- Milk
- May contain traces of allergens
- Mustard
- Triticale
Halloween is just around the corner and these mummy brownies are just the treat to get you into the spooky spirit. Rich, fudgy and complete with an easy frosting, these brownies are scary good!
Ingredients
2 unit(s)
Egg
(Contains: Egg)
1.5 cup
All-Purpose Flour
(Contains: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk, May contain traces of allergens, Wheat)
1 cup
Bittersweet Chocolate Chips
(Contains: Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat, May contain traces of allergens, Soy)
1 cup
White Sugar
(Contains: Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts, May contain traces of allergens)
½ cup
Icing Sugar
(Contains: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts, May contain traces of allergens)
Not included in your delivery
1 tbsp
Milk*
½ tsp
Salt*
7 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- Grease an 8x8-inch metal baking tin with 2 tsp softened butter.
- Line the base and sides of the tin with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the tin. This helps to easily remove brownies once cooled.)
- Add 3/4 cup chocolate chips and 6 tbsp butter to a medium pot over low heat. Melt, stirring constantly, until smooth and glossy, 3-4 min. Remove from heat.
- Whisk together eggs and white sugar in a large bowl until thick, 1-2 min.
- Add 1/2 tsp salt. Slowly stir in melted chocolate mixture until combined.
- Sprinkle over 1/2 cup flour and stir until no floury streaks remain. (NOTE: Reserve remaining flour for a future creation.)
- Pour brownie batter into the prepared tin and smooth into an even layer. Bake in the middle of the oven until puffed and shiny on the surface, 22-25 min. (NOTE: Do not overbake; brownies taste best when slightly underdone. You can also place a wooden skewer into the centre, which should come out with a few moist crumbs attached when ready.)
- Place the tin on a wire rack and allow brownies to cool to room temp, 1 hr.
- When brownies have cooled, using a sharp knife, cut into 9 equal squares.
- Melt 1 tbsp butter in a small microwave-safe bowl, 30 sec.
- Whisk together icing sugar, 1 tbsp milk and 1 tbsp melted butter until smooth. Place in a small ziplock bag and snip a small hole in one end to create an opening.
- Working one brownie at a time, hold the opened end of the bag over brownie and gently squeeze the bag. Pipe icing in a zigzag motion across brownie.
- Squeeze 2 small circles of icing in the middle of the brownie, then place 1 chocolate chip in the middle of each circle.
- Repeat with remaining brownies.
