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Shiny Crust Brownies Recipe

Rich, decadent homemade brownies that only need less than 30 minutes in the oven! 


Try out this recipe and tag us in your photos @thebakeschoolsg.

INGREDIENTS

 

(A)

60g                  Unsalted butter

50g                  Oil, neutral flavor

180g                60% dark chocolate coverture 

 

(B)

3                      Eggs, 60g with shells

80g                  Brown sugar

100g                Caster sugar

 

(C)

60g                  Plain flour

45g                  Cocoa powder

1/8tsp              Baking powder

1/2tsp              Sea salt

 

(D)

75g                  Baking dark chocolate chips

 

Using 11 x 7” rectangle brownie tray, non-stick

 

METHOD
 

  1. Preheat oven to 180 degree celsius.

  2. Combined unsalted butter and chocolate into a heat proof bowl, melt over a pot of simmering hot water. Stir to ensure it is well fully melted. Set aside to cool.

  3. Combined eggs and sugars into another heat proof bowl, place over the same pot of hot water and whisk till sugars are fully dissolved.

  4. Pour in the slightly warm chocolate mixture into the egg mixture and combine well.

  5. Sieve in all the dry ingredients from (C). Combined well.

  6. Lastly, fold in the chocolate chips. 

  7. Pour into the tray and bake at 180 degree celsius for 20-25mins.

ASSORTED MINI BUNS

INGREDIENTS 

 

(A) 

220g Bread flour 

10g Multigrains

30g Sugar 

3g Instant yeast 

170g Cold milk 

 

(B) 

3g Salt 

20g Unsalted butter 

 

 

(C) 

Any toppings of choice, like butter, cheese, etc 

 

Using 11 x 7” rectangle brownie tray, non-stick 

 

METHOD 

 

1. Combined all of ingredients (A) into a mixing bowl. Add the ingredients in the same order as per the list above.  

2. Use a dough hook and mix the dough on low speed for 10 seconds till a rough dough has form. Increase to medium speed and       

     knead for about 5-7 mins till the dough is almost smooth. 

3. Add in salt and butter and continue to knead on medium speed till dough is smooth and shiny. The dough should have a good

    stretch ability. 

4. Shape the dough into a round ball and proof in a bowl covered with cling wrap till the size double. This will usually take from

    45mins to 1 hour. 

5. Degas the dough and divide into 18 equal pieces. Each dough weight should be about 23-25g. 

6. Shape round and put into the tray. Cover with cling wrap and proof for another 45 to 1 hour till dough double in size.  

7. Preheat oven to 180deg 30mins before the dough is done. 

8. Put the toppings of choice and bake for 15 – 18mins. 

9. Cool on rack for 5 – 10mins before removing from the tray.

Copyright @ The Bake School. Recipes learnt in the class may not be re-produced or re-distributed in part or in whole, in any form of media without the written permission of the author.

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