Whether you are a Halloween fan or not, the treats during this time of year can’t be beat. Today, we are sharing a fun, Halloween treat that your kids will not only love but can help you make. Plus, we are doing it all homemade. No brownies in a box or frosting in a can over here! Plus, after you see how easy it is to go homemade, you’ll never go back. These Mummy Brownie Sticks are ooey-gooey brownies topped with a mummy wrapping vanilla buttercream icing and a set of eyes to make it festive.
If you’d like to try some of our other Halloween treats, may we suggest Halloween Cupcakes, Halloween Oreo Cookie Bars, Cocoa Krispy Spiders, Candy Corn Marshmallow Ghosts, Halloween Funfetti Cookies, or Halloween Cookies.
MUMMY BROWNIE STICKS INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
VANILLA BUTTERCREAM FROSTING
For full information on ingredients and quantities, please see the recipe card below.
MUMMY BROWNIE STICKS DIRECTIONS
1. Preheat the oven to 325°F. Lightly spray an 13×9 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper with cooking spray.
2. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
3. In a large bowl, whisk together the eggs, oil, water, and vanilla extract.
4. Combine the dry mix into the wet mix and stir by hand until just combined.
5. Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached. NOTE: Do not overbake.
6. Cool completely before slicing.
7. Remove cooled brownie from pan and place onto a cutting board. Cut into 24 even “sticks”.
VANILLA BUTTERCREAM DIRECTIONS
1. In stand mixer, cream butter, powdered sugar, and vanilla for about 2-3 minutes until smooth.
2. If the frosting is too thick, add heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
3. Put the frosting in a piping bag with a flat tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Pipe frosting over brownies in zigzag motion for mummy wrapping. Attach two eyeballs to each brownie.
MORE HALLOWEEN RECIPE VIDEOS
Chocolate Stuffed Halloween Pumpkin Cookies
Mummy Brownie Sticks
Ingredients
Brownies
- 2 1/4 cups sugar
- 3/4 cup powdered sugar
- 1 cup dark cocoa
- 1 1/4 cups flour
- 1 cup dark chocolate chips
- 1 tsp sea salt
- 3 eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla
- 4 tbsp water
Vanilla Buttercream Frosting
- 3/4 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 1 tbsp heavy cream
Instructions
BROWNIES
- Preheat the oven to 325°F. Lightly spray an 13×9 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper with cooking spray.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, oil, water, and vanilla extract.
- Combine the dry mix into the wet mix and stir by hand until just combined.
- Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached. NOTE: Do not overbake.
- Cool completely before slicing.
- Remove cooled brownie from pan and place onto a cutting board. Cut into 24 even "sticks".
VANILLA BUTTERCREAM DIRECTIONS
- In stand mixer, cream butter, powdered sugar, and vanilla for about 2-3 minutes until smooth.
- If the frosting is too thick, add heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
- Put the frosting in a piping bag with a flat tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Pipe frosting over brownies in zigzag motion for mummy wrapping. Attach two eyeballs to each brownie.