200g Dark Compound Chocolate, melted

140g Unsalted Butter

170g Fine Sugar

2 Large Eggs

2 tsp Vanilla Extract

90g Plain Flour

1 tbsp Cocoa Powder

1/4 tsp Salt

1 tsp Instant Coffee

2 tbsp Hot Water

Fudge Brownies by Glazed.sg


1. Preheat oven to 170°C. Line and grease an 8x8inch square pan with excess baking paper sticking up the sides.

2. Combine hot water and coffee and set aside

3. Sift flour, cocoa and salt and set aside.

4. Combine butter and sugar until we’ll mixed, add melted chocolate while it’s still warm.

5. Add eggs, one at a time and the vanilla. Finally fold in flour and coffee mixture until fully combined.

6. Pour batter into the pan and spread it out to the corners. Rest for 30-45 minutes on the counter. Then bake for 30-35 minutes until a skewer inserted leaves wet crumbs but not wet batter. Do not overbake.

7. Remove and brownies. Then cool in pan for a few hours. You may chill it. Then lift the baking paper and transfer to a serving plate or cake board.

Note: Brownies tends to bend and break easily when it’s warm. So let it set firm before removing. Top should wrinkle and be flaky. The side will get hard when you overbake.

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