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

Ingredients:

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)

Method:

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.

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