Oreo Brownie Mummies:
These mummy faces are made with ganache, candy eyes, and white chocolate bandages set atop fudgy, Oreo brownies. Super easy to make and absolutely delightful, these Oreo Brownie Mummies are the perfect Halloween treat!
Every year I am always amazed at how time seems to fly by faster and faster. I mean, wasn’t it just Independence Day? How are we at Halloween already?
This time of year for me is the most joyful and depressing at the same time, if that makes sense. October-December are the months, with all the holidays, I love most – and they’re the ones that also seem to be over just like that! We haven’t even hit Halloween and because of the retail stores (a thousand curses upon you!) and the need to buy any Christmas decorations now before they sell out, I’m already creeping – actually, galloping seems more appropriate – into the Christmas spirit. No, wait, what?? Stop the clocks!!
Anyway, that said, Halloween is next week and since there’s nothing I can do to slow time down, I can but offer you some treats appropriate for the holiday.
I am absolutely in love with these Oreo Brownie Mummies; I mean look at them, aren’t they adorable? Usually it seems with food, that if you want pretty/cute/stunning/fun designs, a lot of times you have to sacrifice taste. But the shining element in these brownie mummies is that the decorations are simple but effective, leaving you with a cute treat with plenty of deliciousness besides.
Oh, and did I mention how easy these are to make? These little mummies are so easy, you could make them the day of with no stress involved! All about the ease, baby…
For this recipe, I used one of my favorite brownie recipes and added a layer of Halloween(!) Oreos for a touch of festive color. (Have you ever had Oreos in your brownies? I don’t think I even need to say what a delicious indulgence it makes…) And for the mummy faces – so simple to make, it’s almost embarrassing – I topped each brownie with a thick layer of ganache before adding candy eyes and white chocolate cloth wrappings. Everything is edible and delicious, except the eyes – unless, er, you like candy eyes?
The end results are an incredibly delicious and fudgy brownie with a special Oreo treat nestled inside. And… who can beat a treat made even more delicious with the addition of chocolate decorations? Nobody, that’s who. Seriously though, these really are so, so good. Adults will love them just as much as kids, promise.
These Oreo Brownie Mummies, were so fun to make and incredibly delicious; I hope you enjoy the little mummies as much as I enjoyed making (annd, of course eating) them!
- 1 ½ C. all-purpose flour
- 1 C. unsweetened cocoa powder
- 2 tsp. espresso powder (optional)
- ½ tsp. salt
- 1 C. (2 sticks) unsalted butter, melted
- 3 C. white sugar
- 1 tbsp. vanilla extract
- 4 large eggs
- 1 C. chocolate chips
- Halloween Oreo Cookies (original Oreos are fine too)
- 4 oz (about ⅔ C.) semi-sweet (bittersweet is fine, too) chocolate chips
- ½ tsp. espresso powder (optional)
- ½ C. heavy cream
- candy eyes (large size - I used Wilton)
- 5 oz white chocolate - I recommend using Ghiradelli white chocolate bars
Preheat oven to 350° F.
- Line a 9x13 in. baking dish with parchment paper (or foil) and spray with cooking/baking spray.
- In a medium-sized bowl, whisk together flour, cocoa powder, espresso powder, and salt; set aside.
- In a large bowl, whisk together melted butter, sugar, and vanilla extract until combined.
- Add eggs, one at a time, whisking (stirring with a spatula is fine, too) after each addition.
- Gradually add in dry ingredients and stir until thoroughly combined.
- Stir in chocolate chips.
- Spread ½ of the batter over the bottom of the prepared pan.
- Layer Oreos on top of batter in 5 rows of 4 Oreos; pour remaining ½ of batter over tops of Oreos and spread evenly, making sure cookies are covered completely.
- Bake for 30-35 minutes, or until a toothpick comes out with moist crumbs and a small amount of batter when inserted.
- Transfer pan to a cooling rack to cool.
- Once pan is cool enough to handle, remove brownies from the pan (with the parchment paper) and place on the cooling rack to allow to cool completely.
Once brownies are completely cool, use a sharp knife to trim the edges; then, use a round cookie cutter (mine was 3 in., but feel free to use whatever size/s you desire!) to cut out 6 circles (I also used a small cutter to cut out circles from brownie scraps).
- Place your circles on a sheet of wax paper and set aside while making ganache.
- Place chocolate chips and espresso powder (if using) in a small/medium bowl.
- Heat cream in microwave on high for 30 seconds, or until hot. Pour cream over chocolate chips and let sit for 2 minutes.
- After 2 minutes, whisk mixture until completely smooth; set aside.
- Melt the white chocolate and place in a small plastic zip-top bag, set aside.
- Spoon some ganache on top of each brownie (I did about 2 spoonfuls, but use however much you desire!) and spread evenly over the top (it’s OK if some ganache drips over the sides).
- Place two candy eyes on each square, then, snip a small corner off the bag with the chocolate and pipe onto each brownie in criss cross patterns to create the bandages (see video in post if you want a visual guide), avoiding the eyes.
- Allow brownies to sit at room temperature for about an hour before transferring to a serving plate and serving.
- This recipe yields 6 large brownie servings. Feel free, though, to use whatever size cutter you want - if you go a bit smaller, you might consider using smaller candy eyes. There was some room leftover in the brownie scraps for me to cut out a few (really) small circles. For these, I used one candy eye, cut in half.
- You can actually serve these right away, or within 30 minutes after decorating, but they will be more difficult to transfer to a serving plate as the ganache and white chocolate will still be wet. If you want to hurry the process, you can always place decorated brownies in the freezer or refrigerator to quickly firm up the chocolate.