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Mummy Brownies

Mummy brownies are rich, fudgy chocolate squares with a slightly cracked and uneven surface, inspired by a joyful, chaotic childhood bake session. Made with melted dark chocolate, butter, and eggs, they develop a glossy top and tender crumb. Their rustic appearance and gooey texture make them a comforting and nostalgic treat.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate chopped or in chunks
  • 100 g butter salted or unsalted
  • 200 g sugar granulated or brown sugar
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 100 g all-purpose flour
  • Sea salt Sea salt for sprinkling on top

Equipment

  • 20cm (8-inch) square baking pan
  • Parchment paper
  • Double boiler or microwave-safe bowl
  • Spatula
  • Wire rack

Method
 

  1. 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.
  2. 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.
  3. Whisk in the sugar into the melted chocolate mixture until combined; it will feel thick and shiny.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Once cooled, cut into squares with a sharp knife, embracing the cracks and uneven edges—these imperfections give the brownies their charming, rustic look.
  11. 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.

Notes

For extra fudginess, slightly underbake and let the brownies rest before cutting. Using high-quality chocolate enhances the flavor deeply.