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
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and line the square pan with parchment paper, leaving overhang on the sides for easy removal.
- In a microwave-safe bowl, melt the butter until smooth and fragrant, then pour it into a mixing bowl.
- Add the sugar to the melted butter and whisk until the mixture is shiny and just combined, about 1-2 minutes. The aroma of chocolate and caramel should fill the air.
- Crack in the eggs one at a time, whisking vigorously after each addition until the mixture is smooth, glossy, and slightly thickened.
- Stir in the vanilla extract, blending it into the batter until evenly incorporated.
- Sift together the cocoa powder, baking powder, and a pinch of salt into a separate bowl. Then, gradually fold these dry ingredients into the wet mixture, using a spatula or spoon, just until the batter is uniform and no streaks remain. Be careful not to overmix to keep the brownies fudgy.
- Pour the thick, glossy batter into the prepared pan and spread it evenly with a spatula, tapping the pan gently on the counter to release air bubbles.
- Bake in the preheated oven for 20 to 25 minutes, until the edges are slightly pulled away from the pan and the top has a shiny, crackly surface. Insert a toothpick into the center; a few moist crumbs should cling when done.
- Remove the pan from the oven and let the brownies cool in the pan for about 10 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely. This helps set the fudgy interior while preventing sogginess.
- Once cooled, cut the brownies into squares with a sharp knife. Sprinkle with sea salt flakes on top for a sweet-salty finish, if desired.
- Serve the brownies plain, dusted with powdered sugar, or with a scoop of vanilla ice cream for extra indulgence. Enjoy the rich, fudgy texture and crackly top with each delicious bite.
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