Preheat oven to 350 degrees F. Line a 9 x 9-inch pan with parchment paper and spray parchment with cooking spray.

Over a double boiler, heat butter and chocolate over medium-low heat until melted, stirring occasionally. Remove from heat.

Add 1 cup sugar to chocolate mixture and whisk until smooth.

In a large bowl, whisk eggs and remaining 1 cup sugar until smooth. While whisking, slowly pour chocolate mixture into egg mixture and whisk until just combined.

Add flour and salt and fold with a rubber spatula until just combined.

Pour mixture into prepared pan and transfer to oven. Bake 35 to 40 minutes or until toothpick inserted in center of pan comes out just barely clean. Transfer to cooling rack and allow to cool completely before decorating.

In a small saucepot, heat cream over medium heat until it is gently simmering. Remove from heat and add chocolate. Whisk until smooth.

Transfer ganache to refrigerator for 30 minutes or until consistency is firm enough to pipe.

Using parchment paper to lift, remove brownies from pan; peel away parchment. Use a sharp knife to cut brownies into 6 rows by 3 rows, making 18 long, thin brownies.

Whisk the ganache until smooth and transfer to a piping bag fitted with a small flat tip or a gallon Ziploc bag with a small hole cut in the tip. Squeeze bag to pipe ganache back and forth over brownies to resemble mummy wrapping. Place 2 eyeballs into ganache on each brownie. Serve right away or store in a single layer in an airtight container at room temperature for up to 3 days.