Mummy brownies are not your usual chocolate square. They’re inspired by a frantic, joyful bake session in my childhood kitchen, where everything was a little chaotic but delicious. This recipe is about embracing imperfection—cracks, uneven edges, and all—because that’s what makes them special.
Why I Keep Coming Back to These Brownies
They remind me of childhood chaos, of messy kitchens and loud laughter. Each batch is a little different—sometimes gooey, sometimes firm—and that unpredictability keeps it interesting. Plus, the smell of melting chocolate and baking batter is pure comfort. No matter what’s happening outside, these brownies are a small, sweet anchor.
The Essential Ingredients & Their Secrets
- Dark chocolate: Rich, slightly bitter, makes the brownies deeply chocolatey. Swap with milk chocolate for milder sweetness.
- Butter: Creates that fudgy texture and shiny top. Use salted butter if you like a hint of salt.
- Sugar: Sweetens and helps set the structure. Brown sugar adds warmth.
- Eggs: Bind everything together. For extra fudginess, use large eggs.
- Flour: Gives structure, keeps brownies from spreading too much. Whole wheat works in a pinch.
- Vanilla extract: Enhances chocolate flavor with a bright note.
- Sea salt: Sprinkle on top before baking for a salty contrast.
Tools & Equipment for Mummy Brownies
- 20cm (8-inch) square baking pan: To hold and bake the brownie batter evenly.
- Parchment paper: Prevents sticking and makes lifting out the brownies easier.
- Double boiler or microwave-safe bowl: Gently melts chocolate without burning.
- Spatula: Mixes ingredients smoothly and spreads batter evenly.
- Wire rack: Helps brownies cool evenly and prevents sogginess.
The How-To of Making Mummy Brownies
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 20cm (8-inch) square baking pan with parchment paper, leaving an overhang.
Step 3: In a double boiler or microwave, melt 200g (7oz) of dark chocolate and 100g (3.5oz) of butter until smooth.
Step 4: Whisk in 200g (1 cup) of sugar and 3 eggs, one at a time, until shiny.
Step 5: Fold in 1 teaspoon of vanilla extract and 100g (3/4 cup) of all-purpose flour.
Step 6: Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 7: Bake for 20-25 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Step 8: Let the brownies cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack.
Step 9: Cut into squares and serve once fully cooled.
Cooking Checkpoints & Tips for Mummy Brownies
- Ensure your chocolate is fully melted for a smooth batter.
- Don’t overbake; the center should be fudgy, not dry.
- Use high-quality chocolate for a richer flavor.
- Watch the edges; they should be just set, not burnt.
- Let the brownies cool completely before slicing for clean cuts.
Common Mistakes & How to Fix Them
- Overbaking leading to dry brownies.? Use a timer to prevent overbaking. Moist crumbs are perfect.
- Edges turning black before center is done.? Reduce oven temperature slightly if edges burn.
- Chocolate not fully melted, causing streaks.? Stir melted chocolate thoroughly to avoid lumps.
- Slicing warm brownies, causing crumbles.? Allow brownies to cool completely before slicing.
Mummy Brownies
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and line the baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Gently melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth and glossy, filling your kitchen with a rich chocolate aroma.
- Whisk in the sugar into the melted chocolate mixture until combined; it will feel thick and shiny.
- One at a time, beat in the eggs, mixing well after each addition until the batter becomes smooth and slightly thickens, with a silky texture.
- Stir in the vanilla extract for a fragrant touch, then fold in the flour gently until just combined, avoiding overmixing to keep the brownies tender.
- Pour the batter into the prepared pan, spreading it evenly with a spatula, and tap the pan gently on the counter to settle the batter and release air bubbles.
- Bake for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs—be careful not to overbake for that perfect fudginess.
- Remove from the oven and let the brownies cool in the pan for about 15 minutes, allowing the center to firm up slightly while maintaining that gooey interior.
- Using the parchment overhang, lift the brownies out of the pan and transfer them to a wire rack to cool completely—this prevents sogginess and makes slicing easier.
- Once cooled, cut into squares with a sharp knife, embracing the cracks and uneven edges—these imperfections give the brownies their charming, rustic look.
- Finish by sprinkling a pinch of sea salt on top of each brownie for a salty-sweet contrast, then serve and enjoy the rich, fudgy texture and joyful chaos of these homemade treats.
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