Gone are the days where we can whip up a decent dessert only with boxed mixes. With just a bit of effort and dedication, you’re already on your way to baking your own mouth-watering fudgy brownies, in the comfort of your own home! What’s even better is that we’ll be with you every step of the way to help you curate the best homemade brownies in Singapore!
On the topic of brownies recipes, having a fudgy middle is hands down the most essential characteristic you’d want in any decent brownie. However, we know how vague that sounds and that it takes more than a fudgy middle to make this worth your while, so here’s a full list of the power ingredients you’ll need!
75g of Melted Unsalted Butter
135g of Dark Brown Sugar
½ tsp of Vanilla Essence
45g of Egg White
30g of Egg Yolk
35g of Plain Flour
30g of Unsweetened Cocoa Powder
A pinch of salt
Chocolate Couverture Chunks - The More the Merrier!
If you look at this recipe, we don’t use any chemical raising agents like baking powder - they make fudgy brownies even fudgier!
We've prepared a video here on a step-by-step guide on how you can make your brownies within 30 minutes! Check this out:
Preheat oven to 350 F. For brownies, 160°C - 175°C are great temperatures to test. I like to start low, and adjust 10°C up and decide which I like better.
Oil and line your prepared pan or 6 inch brownie tin with parchment paper. The last thing you’d want is to have the bottom of your brownies stick to the pan and come off in bits and pieces, and this essential step ensures that it doesn’t happen!
Place 135g of Dark Brown Sugar and 75g of Melted Unsalted Butter into a bowl and mix thoroughly. They’ll look like they don’t mix well and aren’t best friends, but no worries, that’s the initial stage and it’ll get better once the eggs are added in.
Pour ½ tsp of Vanilla Extract, 45g of Egg White and 30g of Egg Yolk into the bowl and mix well. Don’t be afraid of really going in there and giving it a good mix. The eggs act as binders and helps combine the dark brown sugar and melted unsalted butter.
Add 35g of Plain Flour, 30g of Unsweetened Cocoa Powder and a pinch of salt into the bowl. Fold them in gently until just combined. We don’t want to over work the batter and end up with a tough brownie!
Our favourite part - It’s time to add in a Chocolate Couverture Chunks into the bowl. A little goes a long way, but this step entirely depends on your palate for chocolate flavors! I love it gooey and decadent, I had to resist pouring a whole bag in. Choose chocolate couverture over chocolate compound chips! They are of a higher quality, tastes better and gives that gooey melty effect!
Pour the batter into your greased 6 inch round brownie tin.
Bake for 25-35 minutes. Remember to set a timer from 25 minutes onwards. We have different ovens, and in case yours is hotter, I thought starting to check from 25 minutes would be good.
Prepare a wooden skewer and dip it into the brownies. If there are moist crumbs attached to the skewer once you pull it out of the brownies, you’re good to go! With that said, you should be able to see the infamous crackly tops on your brownies - those are the marks of perfection!
I found a helpful online resource that shows how the skewer test should look like depending on how you want your brownies, credits to https://recipeforperfection.com/tell-brownies-done/ !
10. Retrieve your brownies from the oven and let it cool completely.
11. Prepare your chocolate ganache. Add melted dark chocolate and warm cream into a bowl and mix well.
12. Smother and smooth the top of the brownies with the chocolate ganache that was prepared previously.
13. Finally, add more chocolate chips or Chocolate Couverture Chunks to the top of your brownies and you’re done!
There you have it - a full, comprehensive guide to baking scrumptious homemade brownies with the help of the best brownies recipe in Singapore, perfect for those with a sweet tooth!
The information found in this recipe derives from our extensive research and passion for baking. We take pride in being meticulous in our preparations, from ensuring our respective ingredients are stored at room temperature, to accurately measuring our mixtures down to the 1/2 cups!
Here at Bob the Baker Boy, dining-in at our bakery isn’t the only way to enjoy our mouth-watering treats. On that note, it’d be a good idea to print recipes like these for future references. With this extensive read, we hope that the irresistible goodness of our brownies travels far and wide, so try out our recipe today and let us know what you think!
Not ready to bake? Get our brownies delivered to you anywhere in Singapore, instead! Fuss-free and absolutely no washing, we promise... Haha!
Prefer cakey brownies recipes? Drop us an email and tell us! Maybe we’ll do a separate video and blog on that!Recipes