top of page
  • Writer's pictureBaba's Whisk Team


Updated: May 27, 2020

If you're here it means that you received our baking kit, yay welcome to the baba's whisk family. To start off make sure you have all the baking tools you need ready!

You can follow our video guide here:

Drop us a Whatsapp @ 96381291, if you're unsure of the steps to take :)

Step 1: Prepare tools and ingredients
  1. Prepare square 8" by 8" baking tin or any size that you prefer

  2. Lightly brush the tin with oil and line it with the baking paper provided (make sure you cut the baking paper into the appropriate measurements)

  3. Preheat the oven to 175 deg C

  4. Measure out 125g of Unsalted Butter

  5. Measure out 115g of dark chocolate

  6. Measure out the remaining chocolate and chop it into uneven pieces (not too small)

  7. Measure out 3 whole eggs and 1 yolk into a bowl

Step 2: Browning the butter (its simpler than you think)
  1. Melt butter over low-medium heat in a saucepan

  2. Butter will start to bubble and turn amber brown, it will also produce a nutty smell

    1. **NOTE: This means that it is ready!

  3. Remove from heat and transfer into a medium heatproof bowl

  4. Proceed to Step 3

Step 3: Mixing Ingredients
  1. Pour 115g of dark chocolate into the bowl of browned butter (the heat from the butter will help to melt the chocolate).

    1. **Note: Mix with a spoon and let it cool to room temperature

  2. In another medium-sized mixing bowl, pour in the sugar mix

  3. Add in 3 whole eggs + 1 yolk and vanilla extract provided, whisk the mixture for about 5mins until light, pale and fluffy.

  4. Pour chocolate-butter mixture into the egg-sugar mixture and mix for 1 min until well combined.

  5. Sift the Flour Mix (BAG B) into the mixture and fold until mixture is well combined (just until the flour mixture can no longer be seen)

  6. Fold in 45g of chopped chocolate chunks

  7. Pour into your baking tin and bake for 30-35mins (We recommend 30mins)

NOTE: AT THE 20mins mark, remove the tin from the oven and smack it onto the kitchen tabletop (4 times) to knockout some air and form a nice crack onto the top of your brownie.
NOTE: Brownie will be ready from 30mins onwards, the longer you bake the less fudgier your brownie would be.
NOTE: Test brownies with toothpick, if the toothpick turns out moist and has some form of brownie crumbs on it. Means its ready! :)
NOTE: Only cut the brownie once its cooled down :)
bottom of page