Mummy Brownies

Preheat your oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides to act as "handles" for easy removal.

In a stand mixer, fitted with the whisk attachment, whisk together the granulated sugar, light brown sugar, and vegetable oil until the mixture is well combined and smooth.

Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. Whisk in the LACTAID® Sour Cream and vanilla extract until the mixture is smooth and glossy.

In a separate, smaller bowl, whisk together the cocoa powder, flour, baking soda, and salt.

Gently fold the dry ingredient mixture into the wet ingredient mixture using a spatula. Mix until just combined. A few streaks of flour are okay, but be careful not to overmix, as this can make the brownies tough.

Pour the batter into your prepared baking pan and spread it evenly. Bake for 35-40 minutes. To check for doneness, a toothpick inserted into the center should come out with moist crumbs attached, but not with wet batter. The brownies will look a little soft in the middle, which is exactly what you want for a fudgy texture.

Let the brownies cool completely in the pan on a wire rack before lifting them out to cut into 9 pieces.

To frost, spoon the vanilla frosting into a plastic bag. Snip a very small piece off one of the bottom corners of the bag.

Squeeze the bag gently to pipe thin, random lines of frosting across the top of each brownie. Crisscross the lines to look like mummy bandages, making sure to leave a small space for the eyes.

While the frosting is still soft, press two candy eyes into the small space on each brownie. The frosting will hold them in place.