Ingredients:

  • 8 oz Unsalted Butter (2 sticks), cubed
  • 4 oz Good Quality Dark Chocolate (60%+ cacao), chopped
  • 1 cup Granulated White Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 3 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • 3/4 cup All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-Process)
  • 1/2 tsp Fine Sea Salt
  • 6 oz White Chocolate (or Candy Melts)
  • 24 Edible Candy Eyes

Instructions:

  1. Prep the Oven and Tin: Preheat oven to 350°F (175°C). Line the 9x9 inch pan with parchment paper, leaving generous overhang on two sides.
  2. Melt Chocolate and Butter: Combine the chopped dark chocolate and cubed butter in a heatproof bowl. Melt either over a double boiler or in the microwave in 30-second intervals until smooth and completely incorporated. Set aside to cool slightly.
  3. Whisk Wet Ingredients (First Stage): Whisk the granulated and brown sugars into the cooled chocolate/butter mixture until glossy.
  4. Incorporate Eggs: Add the room temperature eggs one at a time, mixing thoroughly after each addition until the batter is thick and shiny. Stir in the vanilla extract.
  5. Add Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  6. Bake: Pour the batter into the prepared pan. Bake for 25–30 minutes. The edges should look set, but a toothpick inserted into the centre should come out with moist, fudgy crumbs attached (not clean).
  7. Cool Completely: Remove the pan from the oven. Let the brownies cool in the pan for at least 45 minutes before using the parchment slings to lift them out. They must be fully cooled before cutting.
  8. Slice the Brownies: Once cool, cut the block into 12 even rectangles using a hot, serrated knife.
  9. Prepare the Bandages: Melt the white chocolate (or candy melts) gently in a small bowl. Transfer the melted chocolate to a piping bag or a small zip-top bag with a tiny corner snipped off.
  10. Pipe the Mummy Bands: Drizzle the white chocolate across the top of each brownie in crisscrossing, irregular lines to mimic tattered bandages.
  11. Place the Eyes: While the white chocolate is still wet, gently press two edible candy eyes onto each brownie, ensuring they are slightly visible between the 'bandages.'
  12. Set: Allow the chocolate to set completely at room temperature or chill briefly in the fridge for 5 minutes before serving.