1. Preheat the airfryer to 180ºC and generously grease and line your baking tin with baking paper *Chef’s Tip: Lining with baking paper will provide ease when unmolding the brownies.

2. In a bowl, soften the butter with a spatula, add the eggs and brownie mix and mix until smooth and well combined. The batter should be thick. Stir in the choc chips.

3. Spoon the batter into the greased baking tin. Spread and smooth out the batter with a spatula.

4. Bake for 15-20 minutes in the airfryer until cooked through. Avoid over baking to ensure the brownies are moist and fudgy. *Chef’s Tip: Alternatively bake the brownies in the oven at 180ºC without fan assist for 20 minutes.

5. Allow the brownies to cool in the baking tin for 1 hour or until completely cooled.

6. Cut the brownies into 20 5cmx4cm rectangles using a serrated knife to ensure clean cuts.

7. In a mixing bowl, add the icing sugar, 12.5ml water and mix with a spoon until a thick and smooth icing is achieved. Transfer the icing to a clean ziplock bag and cut the tip to pipe the mummy badges.

8. Add two dots of icing on each brownie as glue for the candy eyeballs. Stick two eyeballs per brownie over the icing "glue".

9. Pipe on the mummy bandages in an alternating diagonal pattern and allow the icing to dry completely before serving.

10. Place the brownies on a platter, serve and ENJOY!