Brownies are often just a quick chocolate fix, but I like to think of them as tiny portals to childhood. This recipe is about capturing that warm, fudgy, slightly chewy texture that makes every bite feel like a secret. It’s simple, honest, and a little messy—just like baking in the middle of chaos.
Why I Keep Coming Back to This Recipe
Because it’s honest and forgiving—every batch reminds me of childhood chaos and quiet afternoons. The smell of melting chocolate, the crackle as it bakes, that first warm bite—these moments make baking feel real, raw, and worth returning to again and again.
Behind the Ingredients of Mummy Brownies
- Dark chocolate: A rich, slightly bitter base that melts smoothly and balances sweetness.
- Butter: Adds moistness and a velvety texture—use unsalted for control.
- Sugar: Gives that classic sweet, crackly top—brown sugar adds depth.
- Eggs: Bind everything together; they also give a slight rise.
- Flour: Keeps the brownies tender; all-purpose is perfect.
- Walnuts: A crunchy surprise, but skip if nuts aren’t your thing.
- Salt: Enhances overall flavor, just a pinch.
Tools of the Trade for Mummy Brownies
- mixing bowl: For melting chocolate and mixing ingredients.
- spatula: To fold and combine everything smoothly.
- baking pan: Holds the batter during baking.
- parchment paper: Prevents sticking and makes cleanup easier.
Step-by-Step to Mummy Brownies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a 20×20 cm (8×8 inch) baking pan with parchment paper, leaving some overhang.
Step 3: Melt 200g of dark chocolate and 100g of butter together in a heatproof bowl over simmering water.
Step 4: Whisk in 150g of sugar, then add 2 eggs one at a time, mixing well.
Step 5: Stir in 100g of plain flour, a pinch of salt, and 50g of chopped walnuts.
Step 6: Pour the batter into the prepared pan, smoothing the top.
Step 7: Bake for 20-25 minutes. The edges should be set, but the center still slightly gooey.
Step 8: Remove and let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 9: Let the brownies cool completely before slicing.
Cooking Checkpoints & Tips
- Chocolate should be fully melted and glossy before mixing.
- The batter should be thick but pourable—if too stiff, add a splash of milk.
- Edges of brownies will turn darker and slightly crackly when ready.
- Center should be just set with a slight jiggle—overbaking makes them dry.
Common Mistakes & How to Fix Them
- Using cheap chocolate that burns or separates.? Use high-quality chocolate for a smoother, richer flavor.
- Mixing too vigorously, resulting in tough brownies.? Don’t overmix the batter to keep brownies tender.
- Overbaking leading to dry, crumbly brownies.? Bake just until edges are dark and center jiggles slightly.
- Batter spreading too thin in the pan.? Add a pinch more flour if batter is too runny.
Mummy Brownies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving some overhang for easy removal.
- Place the dark chocolate and butter in a heatproof bowl and melt them together over simmering water, stirring gently until smooth and glossy. Let the mixture cool slightly.
- Pour the melted chocolate and butter into a mixing bowl, then add the sugar and whisk until combined and shiny.
- Add the eggs one at a time to the mixture, whisking well after each addition until fully incorporated and the batter is smooth.
- Sift in the plain flour and salt, then gently fold them into the batter using a spatula until just combined. Add the chopped walnuts and fold briefly.
- Pour the batter into the prepared baking pan, spreading it evenly with the spatula to ensure a smooth surface.
- Bake in the preheated oven for 20-25 minutes, until the edges are dark and slightly crackly while the center remains just set and slightly gooey.
- Remove the brownies from the oven and let them cool in the pan for about 10 minutes, then transfer them to a wire rack using the parchment overhang.
- Allow the brownies to cool completely before slicing into squares to reveal a rich, fudgy interior with a crackly top.
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
