Spooky season calls for mummy brownies, and these little guys are almost too cute to eat. Rich, fudgy chocolate brownies wrapped in creamy white chocolate “bandages”. They are so fun and easy to make too!
For that perfect crinkly brownie top Baked with @zulkasugar’s pure cane sugar, for that perfect crinkly brownie top.
Brownie Ingredients
- 1/2 cup (120g) aquafaba*
- 1 cup (200g) Zulka Pure Cane Sugar
- 100g dark chocolate
- 1/4 cup (25g) cocoa powder
- 2 tsp espresso powder
- 1/4 cup (56g) room-temperature vegan butter
- 2 tsp vanilla
- 1/8 tsp salt
- 1 cup (120g) all-purpose flour
Decoration
- vegan white chocolate
- googly eye sprinkles
Note: aquafaba is the liquid from a can of chickpeas.
Directions
- Start by mixing the aquafaba and Zulka Sugar, whisking vigorously for about five minutes, until the sugar dissolves into the aquafaba. I recommend using an electric mixer.
- Melt the chocolate, then add it to the rest of the ingredients along with the cocoa powder, espresso, butter, vanilla, and salt & whisk.
- Gently fold in the flour, being careful not to overmix.
- *I recommend sifting the flour and cocoa powder.
- Line a baking dish with parchment paper & transfer the brownie batter to it. Bake the brownie at 350°F/175°C for 20-30 minutes, until a toothpick comes out slightly chocolatey, but not wet.
- Note: If you use a smaller baking dish, the baking time will be longer, so keep an eye on your brownie!
- Once done baking, allow the brownie to fully cool.
- Slice your brownies. Then melt the vegan white chocolate and add it to a piping bag and snip off the end. Drizzle all over the brownie slices, and don’t worry if you are messy!
- Place the googly eyes on top, refrigerate until the chocolate hardens, then enjoy!
- Brownies always taste best the same day, so I recommend eating them the same day.
