Category: Desserts

Halloween is the perfect excuse to mess around with flavors and looks. These brownies started as a simple chocolate fix, but I can’t help turning them into something a bit more eerie every October. They’re my way of mixing nostalgia with a splash of chaos—because baking should be fun, right? And nothing says fun like a batch of fudgy, spooky brownies.

Why I Keep Coming Back to These Brownies

They’re a familiar canvas that I can endlessly customize for each Halloween. The scent of melting chocolate, the crackle as they bake, it’s a simple joy. Plus, they’re forgiving enough to play with and still turn out fudgy and dark every time.

Hauntingly Good Ingredients & Substitutions

• Dark chocolate: Gives that rich, deep flavor, with a slight bitterness. Swap for milk chocolate if you want sweeter brownies.
• Butter: Adds richness and moisture. Can substitute with coconut oil for a dairy-free version.
• Eggs: Bind everything together and give structure. Use flax eggs for vegan baking.
• Sugar: Sweetens and helps create that fudgy texture. Honey or maple syrup can be used, but reduce liquids slightly.
• All-purpose flour: Provides structure. Swap for almond flour for a nuttier taste, but reduce the flour a bit.
• Salt: Enhances chocolate flavor; a pinch is enough.
• Food coloring or edible decorations (optional): Add for spooky effects—think green, purple, or black sprays.

Tools of the Spooky Trade

• 8-inch square baking pan: To hold and shape the brownies evenly.
• Parchment paper: Prevents sticking and makes removal easier.
• Heatproof bowl: For melting chocolate and butter.
• Whisk: To beat eggs and mix ingredients smoothly.
• Rubber spatula: Folds ingredients gently without knocking out air.

Step-by-step guide to creating your spooky brownies

Step 1: Preheat your oven to 175°C (350°F).

Step 2: Line a 20x20cm (8×8 inch) baking pan with parchment paper.

Step 3: Melt 200g (7 oz) of dark chocolate and 115g (1/2 cup) butter together. Stir until smooth.

Step 4: In a separate bowl, whisk 2 eggs with 150g (3/4 cup) sugar until fluffy.

Step 5: Fold the melted chocolate mixture into the eggs and sugar, then add 125g (1 cup) of all-purpose flour and a pinch of salt.

Step 6: Pour the batter into the prepared pan, smoothing the top.

Step 7: Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs.

Step 8: Let the brownies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Creepy Cooking Checkpoints & Tips

• The chocolate should be glossy and smooth after melting.
• Brownie batter is thick but foldable; don’t overmix to keep them fudgy.
• The top should crack slightly when baked, signaling readiness.
• Brownies should be moist inside but not undercooked; test with a toothpick.

Spooky Mishaps & How to Fix Them

• Overmixing the batter.? MIXED TOO MUCH: Batter became tough. → Fold ingredients just until combined.
• Overbaking.? BARELY BAKED: Brownies are dry. → Check with a toothpick at 25 min.
• Adding flour directly without sifting.? FLOURY TASTE: Batter had a raw flour flavor. → Sift flour before adding.
• Using excess butter or no draining.? SOGGY BOTTOM: Brownies are greasy. → Drain melted chocolate well.

These brownies aren’t just for Halloween—they’re a canvas for your creative spookiness. Feel free to add edible eyes, candy corn, or even a drizzle of colored icing for extra fright. The key is to keep it fun and not too serious. Enjoy these as a playful, slightly decadent treat that sparks joy and a little chaos.

Halloween is the perfect excuse to mess around with flavors and looks. These brownies started as a simple chocolate fix, but I can’t help turning them into something a bit more eerie every October. They’re my way of mixing nostalgia with a splash of chaos—because baking should be fun, right? And nothing says fun like a batch of fudgy, spooky brownies.

Why I Keep Coming Back to These Brownies

They’re a familiar canvas that I can endlessly customize for each Halloween. The scent of melting chocolate, the crackle as they bake, it’s a simple joy. Plus, they’re forgiving enough to play with and still turn out fudgy and dark every time.

Hauntingly Good Ingredients & Substitutions

• Dark chocolate: Gives that rich, deep flavor, with a slight bitterness. Swap for milk chocolate if you want sweeter brownies.
• Butter: Adds richness and moisture. Can substitute with coconut oil for a dairy-free version.
• Eggs: Bind everything together and give structure. Use flax eggs for vegan baking.
• Sugar: Sweetens and helps create that fudgy texture. Honey or maple syrup can be used, but reduce liquids slightly.
• All-purpose flour: Provides structure. Swap for almond flour for a nuttier taste, but reduce the flour a bit.
• Salt: Enhances chocolate flavor; a pinch is enough.
• Food coloring or edible decorations (optional): Add for spooky effects—think green, purple, or black sprays.

Tools of the Spooky Trade

• 8-inch square baking pan: To hold and shape the brownies evenly.
• Parchment paper: Prevents sticking and makes removal easier.
• Heatproof bowl: For melting chocolate and butter.
• Whisk: To beat eggs and mix ingredients smoothly.
• Rubber spatula: Folds ingredients gently without knocking out air.

Step-by-step guide to creating your spooky brownies

Step 1: Preheat your oven to 175°C (350°F).

Step 2: Line a 20x20cm (8×8 inch) baking pan with parchment paper.

Step 3: Melt 200g (7 oz) of dark chocolate and 115g (1/2 cup) butter together. Stir until smooth.

Step 4: In a separate bowl, whisk 2 eggs with 150g (3/4 cup) sugar until fluffy.

Step 5: Fold the melted chocolate mixture into the eggs and sugar, then add 125g (1 cup) of all-purpose flour and a pinch of salt.

Step 6: Pour the batter into the prepared pan, smoothing the top.

Step 7: Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs.

Step 8: Let the brownies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Creepy Cooking Checkpoints & Tips

• The chocolate should be glossy and smooth after melting.
• Brownie batter is thick but foldable; don’t overmix to keep them fudgy.
• The top should crack slightly when baked, signaling readiness.
• Brownies should be moist inside but not undercooked; test with a toothpick.

Spooky Mishaps & How to Fix Them

• Overmixing the batter.? MIXED TOO MUCH: Batter became tough. → Fold ingredients just until combined.
• Overbaking.? BARELY BAKED: Brownies are dry. → Check with a toothpick at 25 min.
• Adding flour directly without sifting.? FLOURY TASTE: Batter had a raw flour flavor. → Sift flour before adding.
• Using excess butter or no draining.? SOGGY BOTTOM: Brownies are greasy. → Drain melted chocolate well.

These brownies aren’t just for Halloween—they’re a canvas for your creative spookiness. Feel free to add edible eyes, candy corn, or even a drizzle of colored icing for extra fright. The key is to keep it fun and not too serious. Enjoy these as a playful, slightly decadent treat that sparks joy and a little chaos.

Halloween is the perfect excuse to mess around with flavors and looks. These brownies started as a simple chocolate fix, but I can’t help turning them into something a bit more eerie every October. They’re my way of mixing nostalgia with a splash of chaos—because baking should be fun, right? And nothing says fun like a batch of fudgy, spooky brownies.

Why I Keep Coming Back to These Brownies

They’re a familiar canvas that I can endlessly customize for each Halloween. The scent of melting chocolate, the crackle as they bake, it’s a simple joy. Plus, they’re forgiving enough to play with and still turn out fudgy and dark every time.

Hauntingly Good Ingredients & Substitutions

• Dark chocolate: Gives that rich, deep flavor, with a slight bitterness. Swap for milk chocolate if you want sweeter brownies.
• Butter: Adds richness and moisture. Can substitute with coconut oil for a dairy-free version.
• Eggs: Bind everything together and give structure. Use flax eggs for vegan baking.
• Sugar: Sweetens and helps create that fudgy texture. Honey or maple syrup can be used, but reduce liquids slightly.
• All-purpose flour: Provides structure. Swap for almond flour for a nuttier taste, but reduce the flour a bit.
• Salt: Enhances chocolate flavor; a pinch is enough.
• Food coloring or edible decorations (optional): Add for spooky effects—think green, purple, or black sprays.

Tools of the Spooky Trade

• 8-inch square baking pan: To hold and shape the brownies evenly.
• Parchment paper: Prevents sticking and makes removal easier.
• Heatproof bowl: For melting chocolate and butter.
• Whisk: To beat eggs and mix ingredients smoothly.
• Rubber spatula: Folds ingredients gently without knocking out air.

Step-by-step guide to creating your spooky brownies

Step 1: Preheat your oven to 175°C (350°F).

Step 2: Line a 20x20cm (8×8 inch) baking pan with parchment paper.

Step 3: Melt 200g (7 oz) of dark chocolate and 115g (1/2 cup) butter together. Stir until smooth.

Step 4: In a separate bowl, whisk 2 eggs with 150g (3/4 cup) sugar until fluffy.

Step 5: Fold the melted chocolate mixture into the eggs and sugar, then add 125g (1 cup) of all-purpose flour and a pinch of salt.

Step 6: Pour the batter into the prepared pan, smoothing the top.

Step 7: Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs.

Step 8: Let the brownies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Creepy Cooking Checkpoints & Tips

• The chocolate should be glossy and smooth after melting.
• Brownie batter is thick but foldable; don’t overmix to keep them fudgy.
• The top should crack slightly when baked, signaling readiness.
• Brownies should be moist inside but not undercooked; test with a toothpick.

Spooky Mishaps & How to Fix Them

• Overmixing the batter.? MIXED TOO MUCH: Batter became tough. → Fold ingredients just until combined.
• Overbaking.? BARELY BAKED: Brownies are dry. → Check with a toothpick at 25 min.
• Adding flour directly without sifting.? FLOURY TASTE: Batter had a raw flour flavor. → Sift flour before adding.
• Using excess butter or no draining.? SOGGY BOTTOM: Brownies are greasy. → Drain melted chocolate well.

These brownies aren’t just for Halloween—they’re a canvas for your creative spookiness. Feel free to add edible eyes, candy corn, or even a drizzle of colored icing for extra fright. The key is to keep it fun and not too serious. Enjoy these as a playful, slightly decadent treat that sparks joy and a little chaos.

Halloween is the perfect excuse to mess around with flavors and looks. These brownies started as a simple chocolate fix, but I can’t help turning them into something a bit more eerie every October. They’re my way of mixing nostalgia with a splash of chaos—because baking should be fun, right? And nothing says fun like a batch of fudgy, spooky brownies.

Why I Keep Coming Back to These Brownies

They’re a familiar canvas that I can endlessly customize for each Halloween. The scent of melting chocolate, the crackle as they bake, it’s a simple joy. Plus, they’re forgiving enough to play with and still turn out fudgy and dark every time.

Hauntingly Good Ingredients & Substitutions

• Dark chocolate: Gives that rich, deep flavor, with a slight bitterness. Swap for milk chocolate if you want sweeter brownies.
• Butter: Adds richness and moisture. Can substitute with coconut oil for a dairy-free version.
• Eggs: Bind everything together and give structure. Use flax eggs for vegan baking.
• Sugar: Sweetens and helps create that fudgy texture. Honey or maple syrup can be used, but reduce liquids slightly.
• All-purpose flour: Provides structure. Swap for almond flour for a nuttier taste, but reduce the flour a bit.
• Salt: Enhances chocolate flavor; a pinch is enough.
• Food coloring or edible decorations (optional): Add for spooky effects—think green, purple, or black sprays.

Tools of the Spooky Trade

• 8-inch square baking pan: To hold and shape the brownies evenly.
• Parchment paper: Prevents sticking and makes removal easier.
• Heatproof bowl: For melting chocolate and butter.
• Whisk: To beat eggs and mix ingredients smoothly.
• Rubber spatula: Folds ingredients gently without knocking out air.

Step-by-step guide to creating your spooky brownies

Step 1: Preheat your oven to 175°C (350°F).

Step 2: Line a 20x20cm (8×8 inch) baking pan with parchment paper.

Step 3: Melt 200g (7 oz) of dark chocolate and 115g (1/2 cup) butter together. Stir until smooth.

Step 4: In a separate bowl, whisk 2 eggs with 150g (3/4 cup) sugar until fluffy.

Step 5: Fold the melted chocolate mixture into the eggs and sugar, then add 125g (1 cup) of all-purpose flour and a pinch of salt.

Step 6: Pour the batter into the prepared pan, smoothing the top.

Step 7: Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs.

Step 8: Let the brownies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Creepy Cooking Checkpoints & Tips

• The chocolate should be glossy and smooth after melting.
• Brownie batter is thick but foldable; don’t overmix to keep them fudgy.
• The top should crack slightly when baked, signaling readiness.
• Brownies should be moist inside but not undercooked; test with a toothpick.

Spooky Mishaps & How to Fix Them

• Overmixing the batter.? MIXED TOO MUCH: Batter became tough. → Fold ingredients just until combined.
• Overbaking.? BARELY BAKED: Brownies are dry. → Check with a toothpick at 25 min.
• Adding flour directly without sifting.? FLOURY TASTE: Batter had a raw flour flavor. → Sift flour before adding.
• Using excess butter or no draining.? SOGGY BOTTOM: Brownies are greasy. → Drain melted chocolate well.

These brownies aren’t just for Halloween—they’re a canvas for your creative spookiness. Feel free to add edible eyes, candy corn, or even a drizzle of colored icing for extra fright. The key is to keep it fun and not too serious. Enjoy these as a playful, slightly decadent treat that sparks joy and a little chaos.

Halloween is the perfect excuse to mess around with flavors and looks. These brownies started as a simple chocolate fix, but I can’t help turning them into something a bit more eerie every October. They’re my way of mixing nostalgia with a splash of chaos—because baking should be fun, right? And nothing says fun like a batch of fudgy, spooky brownies.

Why I Keep Coming Back to These Brownies

They’re a familiar canvas that I can endlessly customize for each Halloween. The scent of melting chocolate, the crackle as they bake, it’s a simple joy. Plus, they’re forgiving enough to play with and still turn out fudgy and dark every time.

Hauntingly Good Ingredients & Substitutions

• Dark chocolate: Gives that rich, deep flavor, with a slight bitterness. Swap for milk chocolate if you want sweeter brownies.
• Butter: Adds richness and moisture. Can substitute with coconut oil for a dairy-free version.
• Eggs: Bind everything together and give structure. Use flax eggs for vegan baking.
• Sugar: Sweetens and helps create that fudgy texture. Honey or maple syrup can be used, but reduce liquids slightly.
• All-purpose flour: Provides structure. Swap for almond flour for a nuttier taste, but reduce the flour a bit.
• Salt: Enhances chocolate flavor; a pinch is enough.
• Food coloring or edible decorations (optional): Add for spooky effects—think green, purple, or black sprays.

Tools of the Spooky Trade

• 8-inch square baking pan: To hold and shape the brownies evenly.
• Parchment paper: Prevents sticking and makes removal easier.
• Heatproof bowl: For melting chocolate and butter.
• Whisk: To beat eggs and mix ingredients smoothly.
• Rubber spatula: Folds ingredients gently without knocking out air.

Step-by-step guide to creating your spooky brownies

Step 1: Preheat your oven to 175°C (350°F).

Step 2: Line a 20x20cm (8×8 inch) baking pan with parchment paper.

Step 3: Melt 200g (7 oz) of dark chocolate and 115g (1/2 cup) butter together. Stir until smooth.

Step 4: In a separate bowl, whisk 2 eggs with 150g (3/4 cup) sugar until fluffy.

Step 5: Fold the melted chocolate mixture into the eggs and sugar, then add 125g (1 cup) of all-purpose flour and a pinch of salt.

Step 6: Pour the batter into the prepared pan, smoothing the top.

Step 7: Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs.

Step 8: Let the brownies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Creepy Cooking Checkpoints & Tips

• The chocolate should be glossy and smooth after melting.
• Brownie batter is thick but foldable; don’t overmix to keep them fudgy.
• The top should crack slightly when baked, signaling readiness.
• Brownies should be moist inside but not undercooked; test with a toothpick.

Spooky Mishaps & How to Fix Them

• Overmixing the batter.? MIXED TOO MUCH: Batter became tough. → Fold ingredients just until combined.
• Overbaking.? BARELY BAKED: Brownies are dry. → Check with a toothpick at 25 min.
• Adding flour directly without sifting.? FLOURY TASTE: Batter had a raw flour flavor. → Sift flour before adding.
• Using excess butter or no draining.? SOGGY BOTTOM: Brownies are greasy. → Drain melted chocolate well.

These brownies aren’t just for Halloween—they’re a canvas for your creative spookiness. Feel free to add edible eyes, candy corn, or even a drizzle of colored icing for extra fright. The key is to keep it fun and not too serious. Enjoy these as a playful, slightly decadent treat that sparks joy and a little chaos.

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.

These brownies are a quick trip back to childhood, with a slightly fudgy interior and crackly top. They’re perfect for a casual gathering or a quiet evening when a nostalgic treat is needed. Feel free to tweak the cocoa or add chocolate chips for extra richness. Enjoy the messy, imperfect magic of baking—sometimes that’s what makes it special.

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.

These brownies are a quick trip back to childhood, with a slightly fudgy interior and crackly top. They’re perfect for a casual gathering or a quiet evening when a nostalgic treat is needed. Feel free to tweak the cocoa or add chocolate chips for extra richness. Enjoy the messy, imperfect magic of baking—sometimes that’s what makes it special.

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.

These brownies are a quick trip back to childhood, with a slightly fudgy interior and crackly top. They’re perfect for a casual gathering or a quiet evening when a nostalgic treat is needed. Feel free to tweak the cocoa or add chocolate chips for extra richness. Enjoy the messy, imperfect magic of baking—sometimes that’s what makes it special.

There’s a weird thrill in turning ordinary cupcakes into tiny witch hats. It’s a project that feels both playful and slightly chaotic, perfect for late October or a themed party. I love how the process invites a bit of messy joy—spreading icing, piping little loops, and stacking bits of candy.

Why I keep returning to this recipe

It’s a simple way to add a dash of creativity and chaos to my kitchen. The process feels like a mini craft project, and the end result always impresses. Plus, it’s perfect for sharing—kids love them, adults get a kick out of the spooky vibe. They’re a reminder that baking can be playful, messy, and totally rewarding.

Breaking down the witch hat ingredients

• Dark chocolate or black icing: For the hat itself, rich and slightly bitter. Swap with dark cocoa powder and butter for a homemade version.
• Colorful candies or gumdrops: Tiny accents that mimic jewels or bands. Use sour belts for a tangy surprise.
• White icing or buttercream: Base for the hat’s brim and decorations. Cream cheese frosting works well too.
• Sprinkles or edible glitter: Add some shimmer to make the hat stand out in the dark. Choose non-sugar options for a more matte look.
• Food-safe black gel or edible ink: To draw or add details. Substitute with black cocoa powder if you want a more natural look.
• Candy eyes or mini chocolate chips: For spooky accents or tiny buttons. Always a crowd-pleaser.

Tools you’ll need for witch hat cupcakes

• Muffin tin: To bake the cupcakes evenly.
• Mixing bowls: Combine ingredients smoothly.
• Electric mixer or whisk: Cream butter and sugar properly.
• Piping bag with small round tip: Create the hat bands and decorations.
• Cooling rack: Cool cupcakes without sogginess.

Step-by-step to Witch Hat Cupcakes

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Line a muffin tin with paper liners or grease lightly.

Step 3: Mix your dry ingredients: flour, baking powder, a pinch of salt.

Step 4: Cream butter and sugar until fluffy, about 3 minutes.

Step 5: Add eggs one at a time, beating well after each.

Step 6: Stir in vanilla extract and milk to loosen the batter.

Step 7: Fill cupcake liners about 2/3 full with batter.

Step 8: Bake for 18-20 minutes, until golden and a toothpick emerges clean.

Step 9: Let cool completely before decorating.

Cooking checkpoints and tips

• Batter should be smooth and free of lumps.
• Cupcakes should be golden around the edges, not pale.
• Toothpick test: insert in the center, it should come out clean.
• Ensure cupcakes are fully cooled before adding the hat decoration.

Common mistakes and how to fix them

• Cupcakes are raw inside.? UNDER-BAKED. Cupcakes look pale and feel soft.→ Bake an extra 2-3 mins, check with toothpick.
• Too dark or burnt edges.? OVER-BURNED. Tops turn dark quickly.→ Cover with foil, reduce oven temp to 160°C (320°F).
• Poor adhesion of icing.? DECORATION SLIDES OFF. Icing melts or slips.→ Chill decorated cupcakes 10 mins before serving.
• Lumpy batter.? BATTER IS LUMPY. Not smooth enough.→ Sift dry ingredients, mix gently.

These cupcakes aren’t just festive; they’re a little messy, a little spooky, and totally worth the effort. The process feels like a small ritual, turning simple ingredients into something playful. Once decorated, they become more than just treats—they’re conversation starters and photo props. Have fun making them your own, maybe add a little extra glitter or a drizzle of chocolate.

I stumbled on this recipe while experimenting with unexpected flavor combos and textures. The idea of a cheesecake with a textured spiderweb swirl just clicked—something playful but still comforting. It’s a reminder that desserts can be both beautiful and a little bit chaotic, just like life sometimes. Plus, the tangy lemon twist cuts through the sweetness, making each bite lively.

Why this spiderweb cheesecake keeps calling me back

It’s the unexpected delight of creating a delicate web pattern. The tangy lemon keeps it lively, while the crunchy crust anchors the whole thing. Every time I make it, I remember how simple ingredients can turn into something visually stunning and delicious. It’s a little chaotic, a little messy—just like my kitchen, and I love that.

Breaking down the ingredients that make it magic

• Cream cheese: The creamy base that’s tangy and smooth. Use full-fat for richness.
• Graham crackers or digestives: Crushed for a crunchy, buttery crust—substitute with digestive biscuits if needed.
• Lemon zest and juice: Bright, zingy notes that cut through the richness—don’t skip zest for that aromatic punch.
• Sugar: Sweetens and balances the tang—powdered or granulated, your choice.
• Eggs: Bind everything together—room temp eggs blend more smoothly.
• Sour cream or heavy cream: Adds a slight tang and creaminess—use sour cream for extra zing.
• Butter: Melted to bind the crust—unsalted, unless you want a touch of saltiness.

Tools of the trade for a perfect spiderweb cheesecake

• Springform pan: To bake and easily release the cheesecake without damaging its delicate shape.
• Mixing bowls: For combining the crust ingredients and the filling.
• Electric mixer: To achieve a smooth, fluffy cream cheese mixture.
• Toothpick or skewer: To swirl the spiderweb pattern into the filling.
• Cooling rack: To cool the cheesecake evenly after baking.

Step-by-step to a mesmerizing spiderweb cheesecake

Step 1: Preheat your oven to 160°C (320°F).

Step 2: Mix crushed biscuits and melted butter; press into a 20cm (8-inch) springform pan.

Step 3: Bake the crust for 10 minutes until golden; set aside to cool.

Step 4: Beat softened cream cheese with sugar until smooth; add eggs one at a time.

Step 5: Fold in lemon zest and juice for that zesty punch.

Step 6: Pour filling over the cooled crust; swirl with a toothpick to create spiderweb patterns.

Step 7: Bake for 50-60 minutes, until the edges are set but the center jiggles slightly.

Step 8: Let the cheesecake cool in the oven with the door ajar for an hour.

Step 9: Chill in the fridge for at least 4 hours, preferably overnight.

Step 10: Before serving, create spiderweb designs on top with whipped cream or sour cream.

Cooking checkpoints to keep your spiderweb cheesecake perfect

• Ensure the crust is evenly pressed and baked until golden for a sturdy base.
• Watch the cheesecake edges; they should be lightly golden and slightly puffed.
• The center should jiggle like jello but not be liquid—use gentle nudges to test.
• Chill thoroughly; a well-rested cheesecake slices more cleanly and holds its shape.

Common pitfalls and how to dodge them

• Cream cheese is too cold, resulting in lumpy filling.? Use room temperature ingredients to avoid lumps in your batter.
• Oven temperature too high causing cracks and over-baking.? Bake at the right temperature; too hot and the top cracks.
• Not chilling long enough, leading to runny slices.? Chill thoroughly before slicing; a warm cheesecake will be messy.
• Over-mixing the pattern, losing the web look.? Use a toothpick to create the web; don’t over-swirl, or the pattern blurs.

This cheesecake isn’t just about the look—it’s the tangy creaminess paired with that crusty base that keeps drawing me back. The spiderweb pattern adds a bit of playful drama, perfect for a cozy night or a small gathering. I love how the lemon brightens every bite, cutting through the richness with a zing. Feel free to experiment with toppings or even add a drizzle of berry coulis for extra flair.