Halloween Mummy Brownies (Print Version)
# Ingredients:
→ Creamy White Frosting
01 -
8 oz cream cheese, softened to room temperature
02 -
8 tablespoons unsalted butter, room temperature
03 -
1 teaspoon pure vanilla extract
04 -
1 cup powdered sugar
→ For Assembly
05 -
16 brownie squares (homemade or store-bought)
06 -
1 package candy eyeballs
# Instructions:
01 -
Start by baking your brownies using your favorite mix or homemade recipe, following the package directions. Let them cool completely - this is super important! You can even make these a day or two ahead to save time.
02 -
Make sure your cream cheese and butter are nice and soft at room temperature. Using an electric mixer, beat the cream cheese for about 30 seconds until smooth. Add the butter and whip everything together for about a minute until it's beautifully creamy. Gradually mix in the powdered sugar and vanilla, beating until the frosting is silky smooth. Pop it in the fridge for 30 minutes to firm up - this makes piping so much easier!
03 -
Grab a piping bag or just use a sturdy ziplock bag. If using a ziplock, hold it with one corner pointing down and fold the top half over your hand. Spoon about 1/3 cup of frosting into the corner, twist the top while squeezing out air, then snip a small diagonal cut about 1/8 inch wide.
04 -
Now for the fun part! Apply gentle, steady pressure to pipe the frosting in zigzag lines across each brownie, starting from one corner and working to the opposite corner. You can add extra lines in an X pattern if you want them extra wrapped up. Gently press two candy eyeballs onto each brownie to bring your mummies to life!
# Notes:
01 -
These spooky treats can easily be made vegan by using plant-based cream cheese and butter substitutes.
02 -
For gluten-free mummies, simply use your favorite gluten-free brownie mix or recipe.
03 -
The brownies can be baked up to 2 days ahead - just store them covered at room temperature.
04 -
Chilling the frosting for 30 minutes before piping helps it hold its shape beautifully.