Go Back

Mummy Brownies

Mummy Brownies are rich, dense chocolate treats with a chewy texture and a glossy, crackly top. Made with smoky cocoa, dark chocolate, butter, and eggs, they deliver a nostalgic, fudgy bite that’s both comforting and indulgent. The final appearance is a deep, chocolatey square with a slightly cracked crust, perfect for Halloween or any chocolate craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g butter unsalted, melted and cooled slightly
  • 2 eggs large
  • 150 g sugar
  • 1 tsp vanilla extract
  • 50 g cocoa powder Dutch-processed for smoothness
  • 100 g dark chocolate chopped
  • 120 g flour

Equipment

  • 20cm (8-inch) square pan
  • Parchment paper
  • Saucepan
  • Whisk
  • Rubber spatula
  • Wire rack

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the vanilla extract and the melted butter to the egg mixture, stirring until well combined and the mixture looks velvety and shiny.
  5. 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.
  6. Stir in the chopped dark chocolate, allowing it to melt slightly into the batter, creating luscious pockets of chocolate goodness.
  7. Finally, fold in the flour just until incorporated—be careful not to overmix, as this keeps the brownies tender and fudgy.
  8. Pour the batter into your prepared pan, spreading it out evenly with a spatula to ensure a smooth, level surface.
  9. 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.
  10. 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.
  11. 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.

Notes

For an extra smoky flavor, sprinkle a pinch of smoked sea salt on top before baking. Store in an airtight container for up to 3 days for maximum fudginess.