Mummy brownies aren’t your everyday treat. They’re born from a craving for the familiar, mixed with a dash of curiosity for something a little different. I like to think of them as a nostalgic hug with a savory whisper, especially when I need comfort that’s just a bit unexpected. Baking them is simple, but the flavor hits deep.
Why these brownies keep calling me back
They’re simple but profound — the kind of bake that feels like a warm memory in every bite. I return to them when I need a quick hit of comfort or a little nostalgic escape. The way the rich chocolate melts, paired with that faintly salty crunch, never fails to make me smile. They’re my quiet reminder that sometimes, the simplest ingredients create the best moments.
Inside the ingredients
- Dark Chocolate: I love the intense, slightly bitter flavor that really makes these brownies special. Swap with milk chocolate for a milder, sweeter taste.: Rich, deep, and slightly bitter; the backbone of the brownie.
- Butter: It gives that luscious, melt-in-mouth quality. Use salted butter if you prefer a hint of saltiness, or unsalted for a purer chocolate flavor.: Adds richness and helps develop a fudgy texture.
- Eggs: They bind everything together and keep the brownies moist. For vegan, try mashed bananas or flax eggs.: Provides structure and moisture.
- Sugar: I favor brown for its caramel notes, but white works if you want a cleaner sweetness. Adjust based on how sweet you like it.: Sweetens and helps create that glossy top.
- Cocoa Powder: Adds depth and a slight smoky edge. Use natural or Dutch-processed depending on your flavor preference.: Enhances chocolate flavor with a hint of smokiness.
- Flour: Keeps the structure light. For gluten-free, swap with almond or rice flour.: Provides structure and helps the brownies hold together.
- Sea Salt: Just a pinch to elevate the flavors. Use flaky sea salt for a nice crunch.: Enhances sweetness and adds contrast.
Tools of the trade for perfect brownies
- Mixing bowls: For combining ingredients without spillages.
- Saucepan: To melt butter and chocolate gently.
- Whisk: For aerating eggs and sugar.
- Baking pan: To shape and bake your brownies.
- Parchment paper: Prevent sticking and easy removal.
Step-by-step for a gooey, nostalgic brownie experience
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a 20cm (8-inch) square baking pan with parchment paper, leaving some overhang.
Step 3: Melt 150g (5 oz) of butter and 200g (7 oz) of dark chocolate together in a bowl over simmering water. Let it cool slightly.
Step 4: In a separate bowl, whisk 3 eggs with 150g (3/4 cup) of sugar until light and fluffy, about 2 minutes.
Step 5: Stir the cooled chocolate mixture into the eggs and sugar. Add 100g (3/4 cup) of all-purpose flour, 30g (1/4 cup) of cocoa powder, and a pinch of salt. Fold gently.
Step 6: Pour the batter into the prepared pan, smoothing the top.
Step 7: Bake for about 25-30 minutes. Check with a toothpick — it should come out with moist crumbs, not raw batter.
Step 8: Let it 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. For a touch of extra flavor, sprinkle with sea salt or a dusting of powdered sugar before serving.
Cooking checkpoints & tips to get it just right
- The batter should be shiny and smooth, not grainy.
- The top should crackle slightly and have a glossy finish.
- A toothpick inserted near the center should come out with moist crumbs, not wet batter.
Common mistakes & how to fix them
- Overbaking leads to dryness.? If brownies are dry, reduce baking time by 5 minutes.
- Using no parchment or greasy pan.? If they stick to the pan, ensure parchment is well-lined and greased.
- Too little salt in the batter.? Add a pinch more salt next time if flavor feels flat.
- Too high oven heat.? If the top cracks excessively, lower oven temperature by 10°C (20°F).
Mummy Brownies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- Place a saucepan over simmering water and melt the butter along with the dark chocolate, stirring gently until smooth and glossy. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk the eggs and brown sugar together until the mixture is pale and slightly fluffy, about 2 minutes, with a gentle whirring sound.
- Pour the cooled chocolate mixture into the eggs and sugar, folding gently until fully combined and smooth.
- Sift in the cocoa powder, flour, and a pinch of sea salt into the wet ingredients, then gently fold everything together until you have a shiny, thick batter.
- Pour the batter into the prepared pan and smooth the surface with a spatula, ensuring an even layer.
- Bake in the preheated oven for 25 to 30 minutes, until the top crackles slightly and a toothpick inserted near the center comes out with moist crumbs.
- Remove from oven and let the brownies cool in the pan for about 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack.
- Once cooled, cut into squares and sprinkle lightly with sea salt or dust with powdered sugar for an extra touch of flavor and visual appeal.
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