Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper so it hangs over the sides.

In a microwave-safe bowl, melt butter and 1 cup chocolate chips for 1 minute. Stir until smooth. Microwave another 20 seconds if needed.

Add sugar and brown sugar, whisking until dissolved.

In a stand mixer, beat eggs for 2–3 minutes until frothy. Slowly stream in the chocolate mixture while mixing.

Add espresso powder and Vanilla Extract (Alcohol-Free).

Combine flour, cocoa powder, baking powder, and salt. Mix until just blended.

Fold in the remaining ½ cup of chocolate chips.

Spread batter evenly into the pan and bake for 25–30 minutes or until a toothpick comes out with moist crumbs. Let cool completely.

Cut into brownies and freeze for 15 minutes.

Melt coating chocolate with coconut oil, then let cool slightly.

Dip brownies into the melted chocolate, coat evenly, and place on a parchment-lined sheet. Chill for 15 minutes.

For icing, whisk powdered sugar with cream until thick but smooth.

Transfer icing into a piping bag and draw mummy “bandages.”

Add candy eyes and let the icing harden before serving.