Mummy White Chocolate Brownies

Preheat the oven to 350 degrees F.

Line a 9x13 pan with parchment paper.

In a medium bowl, add the butter and white chocolate. Heat in the microwave in 30 second increments until fully melted. Set aside.

In a large bowl, add the sugar, eggs, and vanilla. Use an electric hand mixer to beat on high speed for 2-3 minutes until doubled in size and pale in color.

While mixing on low speed, drizzle in the butter, white chocolate mixture.

Add the flour and salt, and mix on low speed until fully combined. Scrape the bowl with a rubber spatula to ensure everything is properly mixed.

Pour the batter into the prepared pan and smooth out into an even layer.

Bake the white chocolate brownies for about 50 minutes or until a toothpick inserted in the center comes out clean.

Allow the brownies to cool completely. Place them in fridge to cool down faster.

In a small saucepan, add the heavy cream and place over medium heat. Bring to a simmer or about 190 degrees F.

Once the heavy cream comes to temperature, remove the pan from heat and add the white chocolate and butter. Stir with a rubber spatula until fully melted and combined.

Pour the ganache over the cooled white chocolate brownies and spread into an even layer. Place the pan in the fridge for about 1 hour or until the ganache is fully set.

In a small bowl, add the white chocolate and heat in the microwave in 30 second increments until fully melted. Pour into a piping bag.

Cut the cooled and set white chocolate brownies into 16 rectangles. Pipe the white chocolate on top in zig zags, then top each with candy eyes. Allow to set at room temperature, and enjoy!