Baking these brownies feels like unearthing a secret from childhood. The smell of melting chocolate and butter fills the kitchen, bringing a sense of warmth and nostalgia. I love how straightforward this recipe is, yet it yields something rich and deeply satisfying. It’s a little ritual that turns simple ingredients into a moment of comfort.
Why these brownies keep calling me back
They remind me of lazy weekends in my childhood, the smell filling the house, the crackle of the crispy edges. I keep tweaking this recipe, chasing that perfect fudgy bite and the deep chocolate aroma. No matter how many I bake, the warmth of these brownies always feels like a small victory, a simple pleasure I can’t resist.
Inside the ingredients of Mummy Brownies
- Dark chocolate: I prefer a high cocoa content for richness, but milk chocolate works if you want milder sweetness.: Gives the brownies their deep, intense flavor and fudgy texture.
- Butter: Creamy and smooth, it melts into the chocolate for a tender crumb.: Use unsalted to control salt levels, but salted is fine if that’s what you have.
- Eggs: Binding agents that add moisture and structure.: Fresh eggs help the batter emulsify and set properly.
- Sugar: The sweet backbone, balancing the bitter chocolate.: Granulated sugar is standard; brown sugar adds warmth and chewiness.
- Flour: The structure builder, keep it light for a tender crumb.: All-purpose flour is best, but pastry flour can lend extra tenderness.
- Vanilla: A splash enhances all flavors.: Opt for pure vanilla extract for a richer aroma.
Tools of the trade for Mummy Brownies
- 8-inch square baking pan: To hold your brownie batter and give shape to the bake.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Double boiler or heatproof bowl over a pot of simmering water: To melt chocolate and butter gently, avoiding scorching.
- Whisk: To mix eggs, sugar, and melted chocolate smoothly.
- Rubber spatula: To fold ingredients together gently.
Step-by-step for the perfect Mummy Brownies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line an 8-inch square baking pan with parchment paper, leaving edges overhang.
Step 3: In a heatproof bowl, melt 200g dark chocolate and 125g butter over a double boiler, stirring until smooth.
Step 4: In a separate bowl, whisk together 2 eggs, 150g sugar, and a teaspoon vanilla extract.
Step 5: Pour the melted chocolate mixture into the egg mixture, fold gently.
Step 6: Sift in 100g all-purpose flour and a pinch of salt, fold until just combined.
Step 7: Pour batter into the prepared pan, smooth the top.
Step 8: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Step 9: Let the brownies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 10: Slice into squares and serve with a dollop of whipped cream or a dusting of cocoa powder.
Cooking checkpoints and tips
- Ensure the melted chocolate and butter are fully combined for a glossy batter.
- Do not overmix once you add the flour; this keeps the brownies fudgy and tender.
- Check for doneness with a toothpick; moist crumbs mean perfect texture.
Common baking pitfalls and how to dodge them
- Over-mixing after adding flour.? Use a light hand when folding in flour to keep the brownies fudgy.
- Overbaking, which dries out the brownies.? Bake until a toothpick has moist crumbs for that perfect fudgy center.
- Baking at the wrong temperature.? Ensure your oven is properly calibrated; a thermometer can help.
- Cutting while still warm.? Let brownies cool completely before slicing to prevent crumbling.
Mummy Brownies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line your baking pan with parchment paper, leaving overhang for easy removal.
- Place the dark chocolate and butter in a heatproof bowl. Melt them together over a double boiler, stirring gently until the mixture is smooth and glossy, filling your kitchen with a rich chocolate aroma.
- In a separate bowl, whisk the eggs, sugar, and vanilla extract until the mixture is slightly frothy and well combined, about 1-2 minutes.
- Pour the melted chocolate and butter into the egg mixture, gently folding together with a rubber spatula until fully combined and smooth, making sure the batter is uniform in color.
- Sift the flour and a pinch of salt into the batter. Fold gently until just combined, avoiding overmixing to keep the brownies fudgy and tender.
- Pour the batter into your prepared pan, spreading it evenly with the spatula, and tap the pan lightly on the counter to settle the batter and release any air bubbles.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, signaling the perfect fudgy texture.
- Remove the brownies from the oven and let them cool in the pan for about 15 minutes, allowing the edges to set while the center remains rich and gooey.
- Transfer the brownies to a wire rack using the parchment overhang and let them cool completely to avoid crumbling when slicing.
- Slice into squares with a sharp knife, and serve with a dusting of cocoa powder or a dollop of whipped cream for extra indulgence.
Leave a Reply