Easy Halloween Brownies Recipe [Mummy Brownies!]

Directions

1. Set oven to 350°F. Grease a 9x13-inch pan with cooking spray or shortening, then line it with parchment paper.
2. In a large bowl, whisk together dark brown sugar, granulated sugar, flour, cocoa powder, baking powder, and salt. Set aside.
3. In a separate smaller bowl, whisk the melted (cooled) butter, beaten eggs, and vanilla extract until combined.
4. Pour the wet mixture into the dry ingredients and stir until everything is fully incorporated.
5. Evenly spread the batter in the prepared pan. Bake for 30 minutes. The brownies are ready when a knife inserted in the center comes out almost clean—be careful not to overbake.
6. Allow the brownies to cool completely before moving to the next step.
7. In a mixing bowl, beat the softened butter until smooth. Add vanilla and salt, mixing until well combined.
8. Gradually add the confectioners' sugar, a little at a time, mixing until fully incorporated.
9. Beat on high speed for 1 minute (the mixture will be very thick and possibly crumbly). Reduce the mixer to the lowest setting, then slowly add half of the milk. Beat until smooth.
10. Add the remaining confectioners' sugar and the remaining milk in alternating additions, beating until smooth after each.
11. Check the frosting consistency. Add more milk or sugar as needed to achieve your desired texture.
12. Attach a coupler and a flat piping tip to a large piping bag, then fill it with the frosting. Try to avoid trapping air pockets.
13. Using the parchment paper, carefully lift the whole brownie slab out of the pan. Support it well to prevent bending or breaking, and transfer it to a flat cutting surface.
14. With a sharp knife, cut the brownie slab into 12 pieces (a 3x4 grid), as illustrated in the blog post.
15. Using the flat side of the piping tip, pipe random strips of icing across each brownie. Press two confectionery eyes onto each brownie to create mummy faces.