Mummy brownies

Mummy brownies

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / piece: 192 kcal
, Fat: 13 g
, Carbohydrate: 16 g
, Protein: 3 g


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Brownie mixture

50 g butter
300 g dark chocolate, coarsely chopped
3 eggs
¼ dl water
80 g sugar
1 parcel bourbon vanilla sugar
½ tsp salt
120 g ground almonds
100 g wholemeal rice flour
½ tsp baking powder


125 g white cake icing
50 sugar eyes
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One springform pan (approx. 28 cm in diameter), base lined with baking paper, sides greased

How it's done

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Brownie mixture

Melt the butter and chocolate in a pan over a low heat. Remove the pan from the heat, allow to cool slightly.

Beat the eggs, water, sugar, vanilla sugar and salt in a bowl until the mixture becomes lighter in colour, stir in the chocolate butter. Mix the almonds, flour and baking powder, stir in, transfer the brownie mixture to the prepared tin.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Take out of the oven, remove from the tin and place on a rack to cool. Using a round cutter (5 cm in diameter), cut out bodies for the mummies.


Melt the icing in a hot bain-marie. Pipe stripes onto the brownies, use a little cake icing to affix the eyes.

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