When is it a good time to bake brownies?… Why Sunday morning of course :)

Mr K is away in Hong Kong for business. Yesterday I finally made some more vanilla gelato…. and I needed an accompaniment….so I thought… why not Brownies? I’ve not yet made any whilst in Singapore. There’s so many variation of brownies around – the ones that have a gooey center,  icing on top, fancy fillings such as white chocolate, peanut butter… pretty much, you name it, you can convert it into a brownie!

Then I thought back to THE best brownies I’ve had… which were the Fat Witch Brownies – in NYC, located in the Meat Packing District… this was back when I still studying my masters! It’s always lovely to see a small little shop like that grow and survive all the economic blows to a small business. Put a smile on my face… this is just a small shop selling brownies 10 years ago and is going strong now.

So what is this brownie like? It’s baked in such a way that the center is delicately and moist. The Fat Witch ones are a little on the sweet side… it could be because the size of the pieces sold. So anyways, a long time ago, a friend who is now living in the US showed me how to make brownies. It’s on a little piece of notepaper – it’s pretty simple:


  • 100g butter (unsalted)
  • 115g dark chocolate ( I used 68% mixed with about 30g of 55%)
  • 150g  caster sugar
  • 75g plain flour
  • 70g roasted walnuts
  • 4 eggs
  • pinch of salt
  • 1 tsp vanilla essence


  1. Preheat oven t0 175oC
  2. Line & grease the tins – I had actually 1 rectangular (approx 16cm by 8cm) and 1 square one (approx 9cm by 9cm)….
  3. Melt the butter and mix well with the chocolate over a bain marie. Do not fold too much air into this (tip from Petit Chateau).
  4. Once mixed well, and all butter/chocolate is melted  – place the bowl in an ice bath to help cool down immediately.
  5. Beat the sugar and eggs and then slowly add the cooled chocolate mix.
  6. Add in the vanilla essence during this process.
  7. Sift flour and salt into the mixture.
  8. Gently mix the batter – again mindful not to introduce too much air into the ‘batter’.
  9. Pour the mixture into the tins and make sure it’s all nice and even
  10. Scatter the walnuts into the mixture, you then need to poke them a little to submerge into the batter. I spread it this way to ensure even spread.
  11. Bake for 25 mins at 175oC
  12. Once done, you can remove it and then place it on a cooling rack so you can slice into squares or rectangles – as you wish. You can get about 12 pieces from this like the ones below
Brownie with Roasted Walnuts

Home Made Brownie with Roasted Walnuts