Double Chocolate Chunk Brownie


100g Bake King All-Purpose Plain Flour

20g Dutch Processed Cocoa Powder

125g Unsalted Butter

200g Brown Sugar

100g 70% Dark Chocolate

100g Dark Chocolate Chips

50g Dried Cranberry

2 Large Eggs

1 Teaspoon Vanilla Extra

Some Pecan Nuts


Double Chocolate Chunk Brownie

  1. Preheat oven to 180 Degree Celsius. Grease and line a 20cm square tin with baking paper.
  2. Melt 100g dark chocolate in a heatproof bowl over a pot of gentle simmering water. Then set aside and allow it to cool while preparing the batter.
  3. In another bowl, beat butter using an electric mixer for 1 minute. Add in sugar, vanilla extract and continue to beat until pale and fluffy.
  4. Gradually beat in egg one at a time till well mixed. Stir in sieved flour and cocoa powder until combined.
  5. Pour in melted chocolate and stir thoroughly before adding in chocolate chips and cranberry. Give mixture a few stirs, transfer it into prepared tin and top with some pecan nuts.
  6. Bake brownie in preheated oven for 25 minutes or until firm to touch and gooey in the centre.
  7. Remove and leave brownie to cool in baking tin over a cooling rack.
  8. Before serving, sprinkler some sea salt flakes on top and cut into serving squares


- Instead of cranberry you can add in almond or walnut accounting to your preference too.

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