Mummy brownies are a little more than just a chocolate fix. They’re a nostalgic nod to childhood afternoons spent baking with my grandma, who always added a splash of coffee to her batter. That tweak gave her brownies a smoky, deep richness that I still chase in every batch.
Why I keep coming back to this recipe
These brownies remind me of lazy Sunday afternoons and messy kitchens. They’re forgiving, with a rustic charm that doesn’t demand perfection. Plus, the way the chocolate melts just right, that’s pure comfort in each bite.
Unpacking the ingredients of a good mummy brownie
- Dark chocolate: Provides that intense, oozy richness. Use good quality for depth, or a blend of semi-sweet and bittersweet.
- Butter: Makes the batter velvety. Swap in coconut oil for a dairy-free version.
- Eggs: Bind the batter and add moisture. Room temperature eggs mix better.
- Sugar: Sweetens and aerates. Brown sugar adds a hint of caramel.
- Cocoa powder: Deepens the chocolate flavor. Use natural for a richer, more bitter punch.
- Vanilla extract: Brightens everything. Skip if you prefer a more intense chocolate focus.
- Salt: Balancing agent. A pinch enhances the overall flavor.
Tools of the trade for brownie mastery
- Mixing bowls: To blend wet and dry ingredients comfortably.
- Double boiler or microwave: Gentle melting of chocolate and butter.
- 20cm (8-inch) square pan: Baking the brownies evenly.
- Parchment paper: Prevent sticking and ease removal.
- Spatula: Folding ingredients smoothly.
Step-by-step on how to bring these brownies to life
Step 1: Preheat your oven to 175°C (350°F). Line a 20cm (8-inch) square pan with parchment paper, leaving some overhang.
Step 2: Melt 200g (7 oz) of dark chocolate with 100g (1/2 cup) of butter in a double boiler or microwave in short bursts, stirring until smooth.
Step 3: In a mixing bowl, beat 3 eggs with 150g (3/4 cup) of sugar until light and slightly frothy.
Step 4: Stir in 1 teaspoon of vanilla extract and a pinch of salt, then fold in the melted chocolate mixture.
Step 5: Sift in 100g (3/4 cup) of cocoa powder and gently blend until just combined.
Step 6: Pour the batter into your prepared pan, smoothing out the top with a spatula.
Step 7: Bake for 20-25 minutes. The edges should be firm but the center still slightly jiggly.
Key checkpoints to perfect your mummy brownies
- Edges are firm and slightly pulling away from the pan.
- Center jiggles just a little when gently shaken.
- A toothpick inserted in the center comes out with moist crumbs, not wet batter.
Common brownie slip-ups and how to fix them
- Burnt edges or dry texture.? If brownies are over-torched and dry, cover with foil and serve with a drizzle of caramel.
- Undercooked middle.? If the center is raw, cover with foil and bake for a few more minutes.
- Too dense or dry batter.? If batter is too thick, fold in a splash of milk to loosen.
- Cracking surface.? If brownies crack top, lower oven temperature slightly next time.
Mummy Brownies
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line your square pan with parchment paper, leaving overhang for easy removal.
- Melt the dark chocolate and butter together using a double boiler or microwave in short bursts, stirring until smooth and glossy. The mixture will smell rich and chocolatey.
- In a mixing bowl, whisk the eggs and sugar together until the mixture becomes pale and slightly frothy, about 2-3 minutes. You’ll notice it thickening and becoming fluffy.
- Stir in the vanilla extract and a pinch of salt into the egg mixture, blending well to incorporate the flavors.
- Fold the melted chocolate mixture into the egg mixture gently, using a spatula, until well combined and shiny.
- Sift the cocoa powder into the batter and gently fold it in, just until you see no streaks, creating a rich, chocolatey batter.
- Pour the batter into your prepared pan, spreading it evenly with a spatula so it looks smooth and shiny on top.
- Bake the brownies in the preheated oven for 20-25 minutes. The edges will be firm and slightly pulling away from the pan, while the center remains a little jiggly.
- Remove the pan from the oven and let the brownies cool slightly in the pan, allowing the texture to set and develop a fudgy interior.
- Lift the brownies out using the parchment overhang, then cut into squares with a sharp knife. The surface will be slightly cracked, with a moist, dense crumb inside.
- Serve your rich, chocolatey mummy brownies warm or at room temperature, enjoying the deep cocoa flavor and fudgy texture with a nostalgic feel.
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