Mummy Brownie with White Chocolate Drizzle for 16 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 two sides for easy removal. Note: The overhang acts as a handle so you don't have to flip the pan and ruin the top.
2. In a large mixing bowl, whisk together the melted butter, 1 cup granulated sugar, and 1/2 cup light brown sugar vigorously.
3. Add the 3 large eggs and 1 tbsp vanilla extract. Beat the mixture for 3 to 5 minutes until it becomes pale, voluminous, and the sugar is fully dissolved until the batter looks like thick ribbons.
4. Sift the 3/4 cup Dutch process cocoa powder, 3/4 cup all purpose flour, and 1/2 tsp sea salt into the wet ingredients.
5. Gently fold with a spatula until just combined. Stop until no streaks of white flour remain to avoid toughening the gluten.
6. Pour the batter into the prepared pan and bake for 22-25 minutes. Bake until a toothpick comes out with a few moist crumbs.
7. Allow the brownies to cool completely in the pan, then chill in the refrigerator for at least 1 hour. Note: This is the one step most people skip, but it's vital for clean mummy edges.
8. Cut the chilled block into 16 squares using a sharp, warm knife.
9. Melt the 1 cup white chocolate chips and 1 tsp refined coconut oil in 30 second intervals until the chocolate is silky and flowable.
10. Drizzle the white chocolate in a zig zag motion across each brownie square to resemble bandages. Place two candy eyes on each while the chocolate is still wet.