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Halloween Mummy Brownie Cookies

Halloween Mummy Brownie Cookies

These Halloween Mummy Brownie Cookies have crackly tops and soft, fudgy centers with plenty of dark chocolate in every bite. Once they cool, drizzle them with white chocolate and add candy eyes to turn each one into a little mummy.
Print Recipe
PREP: 25 minutes
COOK: 20 minutes
COOL: 30 minutes
TOTAL: 1 hour 15 minutes
Servings: 20 cookies
Course: Dessert, Snack

Ingredients
  

  • 8 oz dark chocolate (230 g), roughly chopped
  • 3 tablespoons sunflower oil (40 g)
  • ⅓ cup + 1 tablespoon granulated sugar (80 g)
  • 2 large eggs at room temperature
  • ¾ cup all-purpose flour (90 g)
  • 2 teaspoons cornstarch (6 g)
  • ¾ teaspoon baking powder (3 g)
  • 7 oz white chocolate (200 g), roughly chopped
  • Candy eyes for decorating

Instructions
 

  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. Place the chopped dark chocolate and sunflower oil in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate is completely melted and smooth.
  3. Remove the chocolate from the heat and let it cool for a few minutes. It should still be fluid, but not hot when you add it to the eggs.
  4. Add the eggs and sugar to a large bowl. Whisk by hand for 1 to 2 minutes, until the mixture looks pale and slightly frothy.
  5. Slowly pour the melted chocolate into the egg mixture while stirring. Continue mixing until everything is smooth and evenly combined.
  6. Sift in the flour, cornstarch, and baking powder. Fold with a spatula until no dry flour remains and the batter looks thick and glossy.
  7. Scoop small portions of batter onto the prepared baking sheets using a small cookie scoop or two spoons. Leave about 2 to 2½ inches (5 to 6 cm) between the cookies because they will spread as they bake.
  8. Bake one tray at a time on the middle rack for 10 to 11 minutes, rotating the baking sheet halfway through.
  9. The cookies are ready when cracks appear across the tops but the centers still look slightly soft. Don’t keep baking until they feel firm because they will continue to set as they cool.
  10. Leave the cookies on the baking sheet for at least 30 minutes without moving them. Once they are firm enough to handle, carefully transfer them to a wire rack and let them cool completely.
  11. Melt the white chocolate in a heatproof bowl over gently simmering water, stirring until smooth. Let it cool slightly, then transfer it to a piping bag and snip a very small opening at the tip.
  12. Pipe uneven, overlapping lines of white chocolate across each cookie to make the mummy bandages. Add the candy eyes right away, before the white chocolate sets.
  13. Leave the cookies at room temperature until the white chocolate is completely firm.

Notes

  • Don’t add hot chocolate to the eggs. Let the melted dark chocolate cool for a few minutes first so it doesn’t heat the egg mixture too quickly.
  • Give the cookies room to spread. Leave about 2 to 2½ inches between each scoop of batter.
  • Watch the centers, not just the clock. Take the cookies out when the tops are cracked but the middles are still a little soft. Overbaking will take away that fudgy brownie texture.
  • Leave them on the pan. The cookies are delicate when they first come out of the oven. Give them the full 30 minutes to firm up before moving them.
  • Add the eyes while the chocolate is wet. Once the white chocolate sets, the candy eyes won’t stick as easily.
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