Happy October! ♥
After my Monster Brain Halloween Bark was such a hit last week, I made these Mummy Hazelnut Brownies. I love cute Halloween desserts—don’t you?
These brownies begin with a favorite homemade hazelnut brownie base. They’re simple to make, don’t require a mixer, and taste far better than store-bought mixes.
To make them festive, each brownie square is frosted like a mummy using vanilla buttercream and small candy eyeballs. They’re delicious and perfect for Halloween parties.
Just a Few Baking Tips:
✓ Line your baking pan: For easy slicing, line a 9×13-inch pan with aluminum foil, leaving an overhang on two sides, and coat the foil with non-stick spray. After cooling, lift the brownies out by the foil and use a sharp knife to cut squares before frosting.
✓ Vanilla buttercream frosting: Use your preferred vanilla buttercream. A smooth, slightly thick buttercream works best for piping the mummy bandages.
✓ Frosting tools: A plastic piping bag fitted with a 1M tip makes the mummy striping quick and consistent. Practice piping a few lines on parchment first if needed.
Step-by-Step Guide on How to Make These Mummy Hazelnut Brownies:
Step-by-Step Guide on How to Frost Mummy Hazelnut Brownies:
Mummy Hazelnut Brownies
Ingredients
- 1 cup (2 sticks) butter
- 4 ounces semisweet chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 3/4 cup chopped hazelnuts
- Vanilla buttercream frosting
- Candy eyeballs
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with foil, leaving a 2-inch overhang on two sides, and coat the foil with cooking spray.
- In a medium bowl, melt the butter and chopped semisweet chocolate together. Let cool slightly.
- Stir in the sugar and eggs until combined.
- Whisk in the flour, cocoa powder, and salt until just combined.
- Fold in the chopped hazelnuts.
- Pour the batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted near the center comes out clean. Let cool completely before cutting into squares.
Make the Mummy Frosting Pattern
- Cut the cooled brownies into squares.
- Fill a piping bag fitted with a 1M tip with vanilla buttercream. Pipe parallel lines across each brownie, then add a few shorter lines in the opposite direction to mimic mummy bandages.
- Place candy eyeballs onto the frosting while it’s still soft so they adhere.
Notes
- Store: Keep leftover brownies in an airtight container in the refrigerator for up to 1 week.
I’m working with Diamond of California to bring you this fun Halloween recipe!