Why is my white chocolate thick and lumpy? How do I fix seized chocolate?

This is called "seizing," usually caused by steam or a drop of water entering the bowl. To fix it, immediately stir in a teaspoon of a neutral oil (like coconut or vegetable oil) until it becomes smooth again.

Can I use almond bark or candy melts instead of white chocolate?

Yes, you can. Almond bark and candy melts are designed to melt smoothly and are more forgiving than real chocolate. If using them, you can likely skip the coconut oil. The trade-off is flavor; real white chocolate tastes richer.

How can I make my brownies more fudgy vs. cakey?

The key is the fat-to-flour ratio. Our recipe is optimized for fudginess by using more fat and less flour. For even fudgier brownies, you can reduce the flour by 1-2 tablespoons. Avoid overmixing the batter after adding the flour.

How far in advance can I make mummy brownies?

You can bake the brownies 1-2 days ahead and store them (undecorated) at room temperature. For the best appearance, decorate them the day you plan to serve. The white chocolate can soften slightly over time.

Are candy eyeballs vegan?

Not always. Many are made with shellac (a resin from insects) and other non-vegan ingredients. For a vegan version, check labels carefully or use small dabs of white chocolate and mini chocolate chips to create your own eyes.

Easy Mummy Brownies with White Chocolate Wraps

Pro Tips for the Easiest, Most Adorable Mummy Brownies

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Author: goodtasterecipes
Total Time: 45 minutes
Yield: 12 brownies 1x
Diet: Vegetarian

Description

Easy and fun Halloween brownies decorated to look like mummies with drizzled white chocolate bandages and candy eyes.

Ingredients

Scale

For the Brownies:

1/2 cup (1 stick) unsalted butter, melted

1 tablespoon canola oil

1 cup granulated sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

For the Decoration:

1 (4-ounce) bar quality white chocolate, finely chopped

1 teaspoon coconut oil

24 candy eyeballs

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

2. Whisk melted butter, oil, and sugar. Add eggs and vanilla, whisk until smooth.

3. Sift in flour, cocoa powder, and salt. Fold until just combined.

4. Spread batter into pan. Bake for 20-25 mins. Cool completely.

5. Melt white chocolate and coconut oil in a double boiler. Stir until smooth.

6. Cut cooled brownies. Pipe white chocolate in zig-zags to look like bandages.

7. Press candy eyes into the chocolate before it sets.

Notes

Store in an airtight container for up to 3 days.

Ensure brownies are completely cool before decorating.

Use a quality white chocolate bar for best results.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 280
Sugar: 25
Sodium: 65
Fat: 15
Saturated Fat: 9
Trans Fat: 0
Carbohydrates: 35
Fiber: 2
Protein: 4
Cholesterol: 55