• Pre-heat your oven to 160ºC Fan/ 180ºC/ 350F / Gas Mark 4 and grease and line your 9 inch by 12 inch tin with baking parchment/ greaseproof paper.
• Melt the chocolate and butter together in a pan on a low heat. Keep string to make sure it doesn't burn. When melted remove from the heat.
  350 g Milk chocolate, 250 g Unsalted butter
• Add the eggs, light brown soft sugar and vanilla extract into a bowl.
  250 g Light brown sugar, 3 large Eggs, 1 tsp Vanilla extract
• Whisk with a hand mixer for 5 minutes until thicker and paler in colour.
• Add the now slightly cooled chocolate and butter mix to the egg mixture. Keep whisking as you go.
• Sieve in the plain flour and using a hand whisk, whisk until the flour has been mixed in. Don't over-mix.
  120 g plain flour / all purpose flour
  
• (Gently mix in the optional nuts or chocolate chips at this point.)
  150 g nuts, dried fruit or chocolate chips
• Spoon the mixture into the cake tin and bake for 15-20 minutes. (see other cake tin-size cooking time in the notes below).
• Let the brownies cool in the tin.
  

Decorating the Halloween Mummy Brownies

• Remove the brownies from the tin and slice them into rectangles.
• Melt the white chocolate in short bursts in the microwave.
  200 g white chocolate
• Use the melted chocolate to stick the eyes on the brownies.
  edible eyes
  
• Using a spoon or piping bag you can drizzle the white chocolate over the top to look like a mummy's bandages.
  
• Serve and enjoy!