Ingredients:

  • Unsalted Butter, 1 cup (2 sticks), melted
  • Quality Dark Chocolate, 8 oz, chopped (60% - 70% cocoa solids recommended)
  • Granulated Sugar, 1 1/2 cups
  • Light Brown Sugar, 1/2 cup, packed
  • Large Eggs, 4, room temperature
  • Vanilla Extract, 1 tbsp
  • All-Purpose Flour, 1 1/4 cups, sifted
  • Unsweetened Cocoa Powder, 1/2 cup, Dutch process
  • Fine Sea Salt, 1 tsp
  • Cream Cheese, 4 oz, full fat, softened
  • Unsalted Butter, 1/4 cup (1/2 stick), softened (for frosting)
  • Powdered Sugar (Icing Sugar), 3 cups, sifted
  • Vanilla Extract, 1/2 tsp (for frosting)
  • Heavy Cream or Milk, 1-2 tbsp
  • Edible Candy Eyeballs, 32 units

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment.
  2. Melt the chopped dark chocolate and 1 cup of butter together using a double boiler or microwave until smooth. Remove from heat.
  3. Whisk the granulated and brown sugars into the chocolate mixture until glossy. Beat in the eggs, one at a time, followed by the vanilla extract. Whisk vigorously for about 60 seconds to build the crackly top.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry mixture into the wet ingredients using a spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes. A toothpick inserted near the edge should come out with moist, fudgy crumbs.
  6. Remove the pan and cool the brownies completely on a wire rack for at least 60 minutes before cutting.
  7. To make the frosting, beat the softened cream cheese and 1/4 cup butter until smooth. Slowly add the sifted powdered sugar, vanilla, and 1 tablespoon of cream/milk. Beat until light and fluffy, adding the second tablespoon of liquid only if needed.
  8. Once fully cooled, lift the slab of brownies onto a cutting board and cut into 16 even squares.
  9. Load the cream cheese frosting into a piping bag fitted with a medium plain round tip.
  10. Place the Eyes: On the top half of each brownie square, dollop two tiny spots of frosting and press the candy eyeballs onto them.
  11. Pipe the Bandages: Pipe long, thin, zigzagging strips of frosting across the brownie, moving horizontally. Start above the eyes, cross over them (leaving the eyes exposed), and continue to the bottom edge, overlapping slightly to create the mummy bandage effect.
  12. Allow the frosting to set slightly before serving.