Preheat your oven to 350F. Prepare a cookie sheet with cooking spray or line with parchment paper.

Cream the butter, white sugar, and brown sugar together with a stand mixer - about 2 or 3 minutes. Slowly add the eggs in one at a time. Once fully incorporated mix in the vanilla.

In a separate bowl, mix the flour, cocoa powder and salt.

Gradually add the dry ingredients to the batter mixture until combined. The batter should be thick and similar to a soft cookie dough. Do not over mix the batter. Stop mixing immediately once the dry ingredients are incorporated.

Spread the brownie batter evenly on the cookie sheet pan. Bake for 30 minutes or until a toothpick poked into the center of the brownies comes out clean.

Once the brownies are done let them cool. Cut the cookie sheet of from scratch brownies into rectangles--25 large brownies (cut the cookie sheet into a 5 by 5 grid).

In a medium-sized bowl, add all the ingredients. Blend until fully incorporated.

If the icing is too thick, add an additional 1 teaspoon of liquid at a time until the consistency you desire is reached. The icing should be soft enough to pipe but thick enough to stay put after piping it onto the brownies.

If the flavor is too weak, add a very small amount of almond extract until you reach your desired strength.

Pour the icing into a piping bag equipped with a small round tip, a disposable piping bag with a small hole cut in the tip or even a ziplock bag with a small hole cut in one corner.

Once the brownies are cooled and cut, separate each 2x3 inch brownie to provide space between each while you apply the mummy wrap icing.

Using the piping bag filled with icing, apply two small dots as glue for the eyes. Place 2 candy eyes on the dots of icing.

Next, pipe lines of icing back and forth, side to side to make the mummy wraps.

The icing will start crusting within a few minutes but won't be set for several hours. Cover or pack in an airtight container for freshness.