Mummy Brownies
Easy Halloween brownies decorated as Mummies. These Mummy Brownies start with a box mix and tub frosting and no piping bag or tips needed!
Servings: 12 servings
Calories: 1bar
Equipment
Ingredients
- 1 large egg
- ½ cup vegetable oil
- 2 tablespoons water
- 1 18 ounce box fudge brownie mix (I used Aldi Specialty brand)
- ⅔ cup frosting from a 16 ounce tub vanilla frosting
- 24 edible candy eyes (Found in the sprinkles section with cake decorating items)
Instructions
- Preheat the oven to 350°F. Line a 9x9 baking pan with parchment paper for easy lifting later.
- Beat the egg in a medium size bowl with a spoon or fork. Stir in the oil and water. Add the brownie mix and stir until well combined. I usually count to 40 while stirring.
- Spoon the batter into the lined baking pan. Bake for 22 minutes or just until the top doesn’t indent when touched with your fingertip.
- Let the brownies cool 15 minutes, then chill at least 10 minutes or until firm.
- Meanwhile, spoon the frosting into one corner of a quart-size zip-top plastic bag. Snip the tip about ¼ inch.
- Lift the cooled brownies out of the pan onto a cutting board, using the parchment paper. Cut the brownies into 12 bars.
- Place 2 candy eyes close together at the top-middle of each brownie.
- Using the bag of frosting, starting at the top and working toward the bottom, pipe the "bandages" onto the brownies. You want to pipe the frosting so it slightly covers the top and bottom of the candy eyes, but not cover them.
- Store in the fridge or on the counter in an airtight container. They will stay fresh longer in the refrigerator and the frosting will firm up faster in the fridge.
Notes
Pro tip: You can also just follow the directions on your brownie package, but I have found with all my testing in the past, that more oil and less water results in the best halfway homemade brownies.
