Mummy Brownies: Nostalgia Baked into Every Bite

I’ve always loved the idea of turning simple ingredients into a moment of warmth and memory. Mummy Brownies are my way of reconnecting with childhood—those afternoons when the house smelled of chocolate and chaos. There’s a kind of honest comfort in a fudgy, crackly topped square, no fuss, no pretenses.

Why I Keep Coming Back to Mummy Brownies

They remind me of lazy afternoons in my mom’s kitchen, with the smell of melting chocolate and the clatter of baking utensils. No matter how many fancy desserts I try, these brownies stay my go-to—simple, honest, a bit messy, but always satisfying. That nostalgic bite keeps pulling me back, especially when I need a quick dose of comfort.

Inside the Ingredients of Mummy Brownies

• Unsalted butter: Adds richness and a velvety texture. Substitute with coconut oil for a dairy-free version.
• Sugar: Creates that sweet, caramelized edge. Brown sugar adds a deeper flavor—use it if you have it.
• Eggs: Bind everything together. Flax eggs work if you’re vegan.
• Cocoa powder: Gives the brownies their deep chocolate flavor. Dutch-processed for smoothness, natural for a more tangy bite.
• Vanilla extract: Enhances the chocolate. A splash of almond extract can add a nutty note.
• Salt: Balances sweetness. Sea salt flakes on top make a nice finish.
• Baking powder: Helps with slight rise, but keep it minimal for that fudgy texture.

Tools & Equipment for Perfect Mummy Brownies

• Mixing bowls: For combining wet and dry ingredients.
• Whisk or spoon: To stir and fold the batter.
• 20cm (8-inch) square baking pan: To bake the brownies evenly.
• Parchment paper: For easy removal and clean edges.
• Cooling rack: To cool brownies without sogginess.

Step-by-Step to 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 edges hanging for easy lifting.

Step 3: In a microwave-safe bowl, melt 125g (1/2 cup) unsalted butter and 150g (3/4 cup) sugar together until just warm.

Step 4: Add 2 large eggs one at a time, stirring well after each. Stir in 1 tsp vanilla extract.

Step 5: In a separate bowl, sift together 50g (1/2 cup) cocoa powder, 1/4 tsp baking powder, and a pinch of salt.

Step 6: Gradually fold dry ingredients into wet until just combined. Don’t overmix.

Step 7: Pour batter into prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Step 8: Let cool in pan for 10 minutes, then lift out using parchment edges. Transfer to a wire rack to cool completely.

Step 9: Cut into squares when fully cooled. Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.

Cooking Checkpoints & Tips

• The batter should be thick but pourable, not runny.
• Brownies are done when the edges pull slightly away from the pan.
• The top should crackle and have a shiny, slightly crisp surface.
• If the toothpick is sticky, bake for a few more minutes, but avoid overbaking.

Common Mistakes & How to Fix Them

• Baking too long makes brownies dry and crumbly.? Undercooked center? Extend baking time by 2-3 minutes, check with a toothpick.
• Overmixing develops gluten, leading to a dense texture.? Soggy brownies? Don’t overmix the batter, and ensure the oven isn’t too hot.
• Too high heat causes rapid surface setting and cracks.? Cracked top? Slightly lower oven temperature or bake for a minute less.
• The batter is too runny or the pan is too small.? Batter spilling over? Use a larger pan or keep an eye during pouring.

Mummy Brownies

Mummy Brownies are rich, fudgy chocolate squares with a crackly top, crafted using simple ingredients like butter, sugar, eggs, and cocoa powder. They are baked until the edges slightly pull away from the pan, resulting in a tender, moist interior with a shiny, crisp surface. Perfect for nostalgic moments, these brownies are a comforting treat that embrace their messy, honest nature.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 9

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 125 g unsalted butter melted
• 150 g sugar granulated or brown
• 2 large eggs at room temperature
• 50 g cocoa powder Dutch-processed or natural
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• a pinch salt

Equipment

• Mixing bowls
• Whisk or spoon
• 20cm (8-inch) square baking pan
• Parchment paper
• Cooling rack

Method

 

1. Preheat your oven to 175°C (350°F) and line your baking pan with parchment paper, leaving some overhang for easy lifting.
   
2. In a microwave-safe bowl, melt the butter until just warm and smooth, filling your kitchen with a rich, buttery aroma.
   
3. Pour the warm melted butter into a mixing bowl and add the sugar, stirring until the mixture is glossy and slightly thickened, about 1-2 minutes.
   
4. One at a time, whisk in the eggs, making sure each is fully incorporated before adding the next. You’ll notice the batter become smooth and shiny.
   
5. Stir in the vanilla extract, filling your space with a sweet, inviting scent.
   
6. In a separate bowl, sift together the cocoa powder, baking powder, and salt to ensure an even distribution of flavors.
7. Gradually fold the dry ingredients into the wet mixture using a spatula or spoon, mixing just until combined—avoid overmixing to keep the brownies tender.
8. Pour the thick batter into your prepared pan, spreading it evenly with a spatula to fill all corners.
9. Bake for 20-25 minutes, until the edges are slightly pulling away and the top has a shiny, crackly surface. A toothpick inserted into the center should come out with moist crumbs.
10. Remove the pan from the oven and let the brownies cool in the pan for about 10 minutes, allowing the texture to set.
11. Using the parchment overhang, lift the brownies out of the pan and transfer them to a wire rack to cool completely, revealing a shiny, crackled top.
12. Cut into squares and serve as is or with a dusting of powdered sugar or a scoop of vanilla ice cream for extra indulgence.

Notes

For a richer flavor, use dark cocoa powder. To make vegan, substitute eggs with flax eggs and use dairy-free butter or coconut oil. Store leftovers in an airtight container for up to 3 days.