Mummy Brownies might sound like a Halloween gimmick, but they’re really just a love letter to those intensely chocolatey, chewy treats we all grew up sneaking from the oven. The twist? Adding a touch of smoky cocoa and slightly bittersweet dark chocolate makes them feel both familiar and new. These aren’t your typical brownies—each bite is a small, dense piece of comfort, wrapped in a nostalgic haze.
Why I keep baking these brownies again and again
They’re a quick fix of nostalgia, and each batch reminds me of my childhood kitchen. The balance of bitter chocolate and sweet sugar feels just right for a rainy afternoon. Plus, they’re forgiving—no fancy techniques needed, just good ingredients and patience. Every time I bake them, I find a little piece of calm amid chaos.
Deep dive into the ingredients that make these brownies special
- Butter:: Rich, gives a tender crumb, smells like toasted nuts. Swap with coconut oil for a tropical twist.
- Dark chocolate:: Vivid, smoky aroma, melts into the batter creating a gooey, luscious texture. Use milk chocolate for milder sweetness.
- Cocoa powder:: Deep, slightly bitter, adds that intense chocolate punch. Dutch-processed smooths out acidity.
- Sugar:: Sweetens and helps create the crackly top. Brown sugar adds a caramel note, white keeps it sharp.
- Eggs:: Bind everything together, yolks add richness. Flax eggs can substitute for a vegan version.
- Flour:: Keeps the structure, just a touch for that dense bite. Almond flour adds nutty flavor.
- Vanilla extract:: Brightens the chocolate, adds a whisper of floral aroma. Almond extract can be a bold swap.
Tools and Equipment for Baking Mummy Brownies
- 20cm (8-inch) square pan: To bake the brownies evenly and give them a nice, manageable size.
- Parchment paper: Prevents sticking and makes removing the brownies easier.
- Saucepan: To melt the butter gently on the stove.
- Whisk: To blend eggs, sugar, and liquids smoothly.
- Rubber spatula: To fold in dry ingredients without overmixing.
- Wire rack: To cool the brownies evenly.
Step-by-step guide to baking Mummy Brownies
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 20cm (8-inch) square pan with parchment paper.
Step 3: Melt 150g of butter in a saucepan over low heat, then let it cool slightly.
Step 4: In a bowl, whisk together 2 eggs and 150g of sugar until smooth.
Step 5: Add 1 teaspoon of vanilla extract and the melted butter, stir well.
Step 6: Fold in 50g of cocoa powder, 100g of chopped dark chocolate, and 120g of flour.
Step 7: Pour the batter into your prepared pan, smoothing the top.
Step 8: Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Step 9: Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Cut into squares and serve, maybe with a dusting of powdered sugar.
Cooking checkpoints and tips for perfect Mummy Brownies
- The batter should be glossy and thick, not runny.
- The edges will start to pull away from the pan when done.
- The top should crack slightly, indicating a chewy crust.
- A toothpick inserted in the center should come out with moist crumbs, not wet batter.
Common mistakes and how to fix them
- Overmixing develops gluten, leading to dense brownies.? OVER-MIXED THE BATTER? Fold gently to keep brownies tender.
- Overbaking makes brownies dry and crumbly.? BAKED TOO LONG? Check at 25 minutes for a fudgier center.
- Too much fat can cause sinking or greasy bites.? USED TOO MUCH BUTTER? Cut back to avoid greasy texture.
- Lack of salt dulls the chocolate flavor.? UNDERSALTED THE BATTER? Add a pinch of sea salt for depth.
Mummy Brownies
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and line the 20cm (8-inch) square pan with parchment paper, leaving some overhang for easy removal.
- Melt the butter in a saucepan over low heat, just until it’s melted and begins to bubble gently. Remove from heat and let it cool slightly, filling your kitchen with a toasty, nutty aroma.
- In a mixing bowl, whisk together the eggs and sugar until the mixture is smooth, slightly thickened, and has a glossy appearance—this takes about 2 minutes and fills the air with a sweet, inviting smell.
- Add the vanilla extract and the melted butter to the egg mixture, stirring until well combined and the mixture looks velvety and shiny.
- Sift the cocoa powder into the batter, then fold it gently with a spatula until the color deepens and the mixture becomes thick and glossy.
- Stir in the chopped dark chocolate, allowing it to melt slightly into the batter, creating luscious pockets of chocolate goodness.
- Finally, fold in the flour just until incorporated—be careful not to overmix, as this keeps the brownies tender and fudgy.
- Pour the batter into your prepared pan, spreading it out evenly with a spatula to ensure a smooth, level surface.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs—this indicates a fudgy, chewy texture inside.
- Remove the pan from the oven and let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely—this helps develop that crackly top and dense crumb.
- Once cooled, lift the brownies out of the pan using the parchment overhang, cut into squares, and enjoy the dense, chocolatey bites—perfect for a nostalgic treat or Halloween celebration.
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