My Bubblicious Beguiling Brownies!


Finally, I am using my new Tefal oven. After a light breakfast of dim sum at Hwa Nam Restaurant with Leroy, Anthony and Michel, we headed over to Fairprice Finest at Thomson Plaza. There, I went shopping crazy and bought ingredients in rapid frenzy fire just to whip up a batch of brownies. With reference from my trusty Treasury Cookbook, Leroy’s experience and good ol’ research on the internet, I set forth for my own creation of what would be my first try at creating brownies. Mmm..I love the smell of oozing chocolate =)


The recipe? Piece of brownie!

Beguiling Brownies

  • 115g Dark Chocolate / Baking Chocolate
  • 110g Unsalted butter
  • 2 eggs
  • 180g caster sugar
  • 80g plain flour
  • 50g chocolate powder
  • 200g chocolate chips
  1. Melt chocolate & butter in a bowl and mix together.
    1. I used a pan of water and placed the bowl inside. On low heat, I melted the chocolate and butter very slowly.
  2. Once melted and mix, remove bowl from pan and place it on the counter to leave and cool to room temperature.
  3. Preheat oven to 180 degree celsius.
  4. Sift flour and chocolate powder.
  5. Break two eggs, add in the caster sugar. With an electric mixer, whisk the eggs and sugar for about 5 minutes on high till mixture is thick and viscous.
    1. You know you are done when you lift the whisk up and the trail of mix that drips down will take about 1-2 seconds to sink in.
  6. Gently scoop in the melted chocolate and butter into the egg and sugar mix.
  7. Slowly fold the mixture in repeated directions of a “cross”
  8. Resift flour and chocolate powder into the mix.
  9. Once again, slowly fold the mixture in repeated directions of a “cross”
    1. The idea of slowly folding the mixture is to retain the air in the whisked egg and keep it light.
  10. Butter a baking tray. Flour it lightly.
  11. Scoop brownie mix onto tray.
  12. Bake brownies for 30 minutes under heat of 180 degree celsius.

After which, you can test for the degree of cooked brownie which you will like. A slightly more moist and sticky brownie will be at about 25 minutes. A firmer and drier brownie will be at about 35 minutes. Test using a wooden skewer.

Oh yeah, and if you are feeling too sinful with all the chocolate, top each piece with a raspberry for that “healthier” option.