Mummy Brownie Bites Recipes

MUMMY 'BOX' BROWNIE BITES RECIPE BY TASTY

Steps:

• Prepare 2 boxes of brownie mix according to instructions on box. Pour into a greased 9x9-inch (23x23-cm) square pan. Bake according to instructions on box.
• Cut each tray of brownies into 25 small squares. Form each brownie square into a ball, rolling in palms until smooth.
• In a microwave-safe bowl, add the white chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
• In a microwave-safe bowl, add the milk chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
• Turn a plastic sandwich bag inside out and hold it from the inside with one hand. Spoon ¼ of the white chocolate into the bag. Turn the bag back out making sure chocolate does not fall out the opening. Seal it closed. Cut the corner of the bag, keeping in mind the more you cut off the larger your piping hole will be. Repeat with all of the milk chocolate.
• Coat the brownie balls in the melted white chocolate using a fork. Place on a parchment paper-lined baking sheet and chill until chocolate has hardened, about 20 minutes.
• Place one of the white chocolate brownie bites onto a clean surface.
• Cut the white tips off 2 candy corns, cut each of those tips in half, these will be your mummy's teeth.
• Using the milk chocolate pipe 2 dots on the upper half of the brownie bite for the eyes.
• Using the white chocolate pipe a line for the mouth. Evenly place each candy corn piece for each tooth on the line.
• Zig zag the white chocolate around the brownie bite making sure not to cover the eyes or teeth.
• Enjoy!
• Inspiration: https://www.pillsburybaking.com/recipes/chocolate-covered-brownie-bites-4025

MUMMY BROWNIES

Steps:

• Preheat oven to 350°. Line two 8-in. square baking pans with foil, letting ends extend up sides; grease foil. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. In another bowl, mix flour and salt; gradually add to chocolate mixture, mixing well. If desired, stir in pecans., Spread into prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Lifting with foil, remove brownies from pans. Cut into bars. Using a No. 46 pastry tip, pipe frosting over brownies. Decorate with candy eyes.

DELICIOUS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

HALLOWEEN MUMMY BROWNIE POPS

Steps:

• Make and bake brownie mix as directed on box for cakelike brownies, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. In small bowl, mix frosting and peanut butter until blended. Crumble brownies into large bowl, discarding edges; stir in peanut-buttery candy. Add frosting mixture; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate until firm.
• Reserve 1 cup melted candy. Dip tip of 1 lollipop stick about 1/2 inch into remaining melted candy and insert stick into 1 brownie ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 30 minutes. Remove from refrigerator a few at a time. Dip balls in melted candy; tap off excess. Let stand until set.
• Spoon reserved melted candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe crisscross patterns onto balls to look like mummy. Immediately attach candy eyes. Poke opposite end of stick into foam block. Let stand until set.

MUMMY BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
• Using foil to lift, remove brownies from pan. Use sharp knife to cut brownies into 6 rows by 4 rows, making 24 brownies.
• Spoon frosting into large resealable freezer plastic bag; seal bag. Cut very small tip from one corner of bag. Squeeze bag to pipe frosting over brownies in zigzag motion for mummy wrapping. Attach 2 eyeballs to each brownie.

MUMMY BROWNIE BITES

Steps:

• Preheat oven to 350 degrees and line two 12-cup muffin pans with either paper liners or aluminum foil*. In a medium bowl, combine salt, flour, and cocoa powder. Set aside.
• In a larger, microwave safe bowl, melt butter and chocolate in 25 second intervals until melted. Whisk smooth, then whisk in both sugars. Whisk in eggs, one at a time, followed by the vanilla.
• Slowly whisk in flour mixture until a thick, smooth batter forms. Fill each cavity in the muffin pan with a scant 1/4 cup of batter.
• Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center of a brownie comes out clean. Let cool in pan for several minutes before carefully removing to a wire rack, removing the foil or paper liners, and cooling completely before decorating.
• For the frosting:
• Beat butter and cream cheese until fully combined and fluffy, about 3 minutes. Add the sifted powdered sugar, one cup at a time, and beat until thick frosting comes together.
• Decorate: Place two round colored candies in the center of your brownies. Fill a clean, empty KRAFT Mayo jar with the prepared frosting (or use a piping bag and flat piping tip) and create frosting "bandages" across your mummy brownies.
• *Note: I cut squares of foil and pushed them into the cupcake cavities because I wanted smooth edges. However, traditional cupcake liners will be fine if you don't mind the ridges they leave once you remove them.