1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. Fold in the semi-sweet chocolate chips.

7. Pour the batter into the prepared baking pan and spread evenly.

8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake.

9. Let the brownies cool completely in the pan on a wire rack.

10. Once cooled, cut the brownies into individual rectangles or squares.

11. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

12. Transfer the melted white chocolate to a piping bag with a small round tip (or a Ziploc bag with a corner snipped off).

13. Pipe “bandages” across the cooled brownies in a zig-zag pattern, leaving a small space for the eyes.

14. Carefully place two candy eyes on each brownie to create the mummy effect.

15. Allow the white chocolate to set before serving.