Saturday 19 June 2021

Fudgy Brownies


I baked a tray of fudgy brownie a few weeks back after the passing of my aunt. She had a big influence over my interest in baking as I used to watch her bake when I was much younger. 

I'll always remember how my cousins and I would be her 'helpers' whenever it was time to make Lunar New Year goodies. We were most happy to 'lap up' any broken pieces of cookies then. :) 

This fudgy brownie recipe shared generously by an avid baker (Barry Apek) is a must try.

The addition of raisins gave the brownie a 'rum-like' bite, so I would highly recommend the inclusion unless you are not a fan of raisins. 

I'm dedicating this bake to my aunt Honey...

Fudgy Brownies
recipe adapted from Barry Apek 

makes a 11"x7" brownie pan

Part A
200g unsalted butter
240g chocolate (I used dark chocolate)

Part B
5 large eggs
240g brown sugar
2.5 tsp vanilla extract

Part C
80g plain flour, sieved
50g cocoa powder, sieved
180g cranberries/raisins, soaked in 2 tbspn rum (I used raisins and omitted the rum)
Chocolate chunks for topping (I used oreo cookies, cream removed and walnuts for topping)


1. Melt butter and chocolate by double boiling. Set aside.

2. Beat eggs, brown sugar and vanilla extract in a large mixing bowl until well mixed. 

3. Add in cooled chocolate mixture into the egg-sugar mixture and beat till fluffy.  

4. Fold in flour, cocoa powder and raisins till incorporated. (Do not overmix)

5. Pour the brownie batter into a 11" x 7" brownie pan and add in your preferred topping onto the brownie batter. 

6. Bake in preheated oven at 170C for 35 minutes or when a skewer inserted comes out with sticky crumbs.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog. 

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