1. Prepare Your Brownie Base: Begin by baking your brownies according to the package directions for an 8×8 or 9×13 inch pan. Once baked, let them cool completely in the pan on a wire rack. Once cooled, cut the brownies into individual rectangles or squares, roughly 2×3 inches, which are ideal mummy shapes.

2. Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate chips and coconut oil (or vegetable shortening). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize and become clumpy.

3. Prepare for Drizzling: Transfer the melted white chocolate into a piping bag, a zip-top bag with a tiny corner snipped off, or a fork.

4. Create the Mummy Wraps: Hold a brownie piece over a sheet of parchment paper (to catch drips). Using your chosen tool, drizzle the melted white chocolate back and forth across the top of each brownie in a zigzag pattern. Aim for an uneven, crisscross look to mimic bandages. Leave a small gap near the top for the eyes.

5. Place the Candy Eyes: While the white chocolate is still wet, carefully place two candy eyes in the small gap you left near the top of each mummy brownie. The melted chocolate will act as an adhesive, securing the eyes in place. If the chocolate has already set, you can dab a tiny bit of fresh melted chocolate on the back of the eyes before placing them.

6. Allow to Set: Once all your mummy brownies are decorated, place them on a parchment-lined baking sheet. Allow the white chocolate to set completely at room temperature for about 15-20 minutes, or speed up the process by placing them in the refrigerator for 5-10 minutes. Once the chocolate is firm, they are ready to serve!