Chef Thomas’ Chewy, Fudgy Brownie
The chocolate brownie is one of the most classic and easy baked desserts. Depending on their density, brownies come in a variety of forms, running from the fudgy or cakey. So simple to make, brownies can be boosted by simple additions, such as nuts, frosting, cream cheese, or, of course, chocolate chips.
Developed in the US at the end of the 19th century and quickly gaining popularity, brownies have since become a favorite baked dessert in Asia, as well as Indonesia.
“For my recipe, I try to use the best and healthiest ingredients. I want to be as close to a guilt-free cake as I can be,” Thomas said, adding that brownies were also a fun recipe to make with little ones.
“It’s so simple. It would be hard to make wrong,” Thomas said. “Children love lending a hand to mix the batter.”
Thomas comes from a long line of cooks and restaurateurs. His great-grandmother started a family venture by selling food, while his aunts are still in the food business in East Asia and Southeast Asia.
“I’ve been helping mom since I was little, but I started cooking for a large number of people when I was 15,” Thomas said.
As he got older, Thomas grew bored with cooking meals and started to get interested in baking. Upon graduating high school, he studied accounting, while keeping his passion to cook on the back burner.
He started a baking blog and began to sell baked goods, eventually sharing recipes, tips and tricks on baking on Instagram.
Thomas now offers baking workshops on the weekends, while running a cake-and-cookies catering business throughout the week days.
“I want to be able to open my own baking center. I am a vegetarian now, so I want to be able to produce healthy cakes and cookies,” he said.
Chewy, Fudgy Brownie
2 pcs Eggs
150 gr Confectioner’s sugar
90 gr Flour
10 gr Milk powder
35 gr Chocolate butter
50 g Butter
150 gr Couverture chocolate
40 ml Vegetable oil
To taste Sliced almond, chocolate chips
- Heat and mix butter, couverture chocolate and vegetable in a bain-marie. Set aside to cool to room temperature.
- Sift and mix flour, milk and chocolate powder.
- Whip eggs and sugar with mixer to foam. Mix with remaining ingredients.
- Pour into 18×18 or 20×20 centimeter baking pan. Sprinkle with toppings. Bake.
MASTER OVEN 30L
- Power Supply: 1300 Watt
- Capacity: 30 lt
- 4 shift Function
- Min (room temperature) – 230C
- Timer: 120 Min (with stay on)
- VDE plug, rubber wire, length outside oven 0.95 m(black)
- BBQ & Rotisseries Pick
- 4 Function:
Convection + Inner Lamp (12W+15W)
Upper heating element + Rotisserie + Inner Lamp (750W+6W+15W)
Lower heating element (750W)
Upper heating element + Lower heating element + Convection
OXONE Signature Standing Mixer (OX-859)
- Variable 9 Stepless Speed
- 5.5 Brushed Stainless Steel Bowl
- Capacity 6Vlt
- Pop-up Head Lift
- Easy Operation
- Dimensi 46 cm x 38 cm x 42 cm
- Berat 8kg
- Power Supply 1200Watt
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