Halloween Mummy Brownies: Fudgy Cocoa Treats for 12 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium heat-proof mixing bowl, whisk together the melted butter and cocoa powder. This 'blooms' the cocoa to intensify the chocolate flavor.
3. Whisk in the granulated sugar and light brown sugar until combined. Add the eggs one at a time, whisking vigorously for about 1-2 minutes until the batter is glossy and slightly lighter in color. Stir in the vanilla extract.
4. Sift the all-purpose flour and sea salt directly over the wet mixture. Using a silicone spatula, gently fold the dry ingredients into the wet until just combined; do not overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes. Transfer to a wire rack and allow to cool completely in the pan for 1 hour to ensure clean cuts.
6. Once cooled, lift the brownies out using the parchment overhang and cut into 12 rectangles.
7. Melt the white chocolate chips and neutral oil together in the microwave in 20-second bursts, stirring between each, until smooth.
8. Transfer the melted chocolate to a piping bag or Ziploc bag with a tiny corner snipped off. Drizzle in a back-and-forth motion across each brownie to create mummy 'bandages,' leaving a small gap for the eyes.
9. Place two candy eyeballs onto each brownie while the chocolate is still wet. Let the drizzle set before serving.