• Preheat your oven to 180℃/350℉ (160℃/320℉ for fan and convection ovens) and line an 8x10-inch tin with baking paper.
• Melt the dark chocolate and the butter together over low heat on the stove then set aside to cool for around 5 minutes.
• Add the sugar, eggs and vanilla extract to a large bowl then use an electric whisk to mix it for a few minutes, until pale and silky.
• Add the melted chocolate mixture into the bowl with the sugar and eggs then gently fold together.
• Add the flour and cocoa powder then mix gently until well combined. Then stir in the chocolate chips.
• Transfer the mixture to your lined tin and spread it out evenly.
• Bake for around 25-30 minutes, until the brownie has risen and is pulling away from the tin slightly. It should look fully cooked on top with a slight wobble in the middle.
• Let the brownie cool to room temperature then transfer to the fridge overnight to set or freeze for 4 hours.

Topping

• Once set, remove the brownie from the tin and cut it into 8 rectangles.
• Melt the white chocolate then transfer it to a piping bag with a small hole cut off the end. Pipe diagonal lines onto each brownie to create 'mummy bandages'.
• Add two edible eyes to each brownie, leave to set then enjoy!