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Mummy Brownies

Mummy Brownies are rich, fudgy chocolate treats with a slightly crackly top, baked to perfection with a glossy, dense center. Made with dark chocolate, butter, eggs, and sugar, they offer a comforting, nostalgic dessert experience that’s slightly chaotic and beautifully imperfect. The recipe highlights simple techniques like melting, mixing, and baking to create a deeply chocolatey finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 125 g dark chocolate 70% cocoa preferred
  • 125 g butter unsalted preferred
  • 2 eggs large
  • 150 g sugar white or brown
  • 100 g all-purpose flour
  • 1 tsp vanilla extract
  • a pinch salt

Equipment

  • Oven
  • 20cm (8-inch) square pan
  • Double boiler or heatproof bowl and saucepan
  • Parchment paper
  • Spatula
  • Whisk

Method
 

  1. Preheat your oven to 175°C (350°F) and line your square pan with parchment paper, leaving a slight overhang for easy removal.
  2. Gently melt the dark chocolate and butter together in a double boiler or heatproof bowl set over simmering water, stirring until the mixture is smooth and glossy.
  3. In a large bowl, whisk the eggs and sugar together with a whisk until the mixture becomes slightly frothy and light in color, about 1-2 minutes.
  4. Pour the melted chocolate and butter into the egg mixture, stirring gently with a spatula until well combined and smooth.
  5. Fold in the flour, vanilla extract, and a pinch of salt, mixing just until you see no streaks of flour—be careful not to overmix.
  6. Pour the batter into your prepared pan, spreading it evenly with a spatula and smoothing the surface for a uniform bake.
  7. Bake in the preheated oven for 20-25 minutes, until the edges are slightly pull away from the pan and a toothpick inserted in the center comes out with moist crumbs.
  8. Remove the pan from the oven and let the brownies cool in the pan for about 10 minutes, allowing the center to set while the edges remain fudgy.
  9. Use the parchment overhang to lift the brownies out of the pan and transfer to a wire rack to cool completely, about 20 minutes.
  10. Cut into squares with a sharp knife, revealing the dense, fudgy interior with a slightly crackly top, ready to serve warm or at room temperature.

Notes

For extra flair, add small chocolate chips or a drizzle of melted white chocolate on top before baking. Be careful not to overbake to keep that fudgy texture.