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Oreo Brownie Mummies

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Description

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!

Ingredients

  • 1-½ cup All-purpose Flour
  • 1 cup Unsweetened Cocoa Powder
  • 2 teaspoons Espresso Powder (optional)
  • ½ teaspoons Salt
  • 1 cup Unsalted Butter, melted
  • 3 cups White Sugar
  • 1 Tablespoon Vanilla Extract
  • 4  Large Eggs
  • 1 cup Chocolate Chips
  • 25  Halloween Oreo Cookies (original Oreos Are Fine Too)
  • FOR THE GANACHE:
  • 4 ounces, weight Semi-sweet (bittersweet Is Fine, Too) Chocolate Chips
  • ½ teaspoons Espresso Powder (optional)
  • ½ cups Heavy Cream
  • FOR THE MUMMY FACES:
  • Candy Eyes (I Used The Large Size Made By Wilton)
  • 5 ounces, weight White Chocolate (I Recommend Ghiradelli White Chocolate Bars)

Preparation

Preheat oven to 350°F. Line a 9×13 iinch baking dish with parchment paper (or foil) and spray with cooking/baking spray.

In a medium-sized bowl, whisk flour, cocoa powder, espresso powder, and salt; set aside.

In a large bowl, whisk 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 dry ingredients and stir until thoroughly combined. Stir in chocolate chips.

Spread half 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. Use a round cookie cutter (mine was 3 inches but feel free to use whatever size you desire) to cut out 6 circles (I also used a small cutter to cut out circles from brownie scraps).

Place circles on a sheet of wax paper and set aside while making ganache.

For the 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.

To assemble, melt the white chocolate and place in a small plastic resealable 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 okay 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. Enjoy!

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