One of the fudgiest brownies recipes you’ll ever make with a slight twist.

Brownies are probably one of my favourite desserts to eat. Besides the fact that it’s simple to make, it’s also super versatile.

How is it super versatile, you may ask? You can eat it cold, warm or at room temperature! You can even pair it with some amazing ice cream on top or a nice coffee on the side. It’s super delicious and such a guilty pleasure to eat.

Now, I don’t know about you but I love fudgy, chewy brownies. It may be a preference but this is my favourite way to eat brownies and I’m gonna show you how to make some for yourself at home. The ingredients for this recipes are super simple and you can get them from any supermarket available to you.

Now I know what you’re thinking just by looking at the title: Fudgy Soy Sauce Brownies?! That’s super weird.. Am I right?! Well folks, it’s not as intimidating as you’d think. Honestly, you don’t even taste the soy sauce flavour. So why use soy sauce in the first place? Well, you can go the traditional recipes by using salt but it has been proven and tested by cookbook author Hetty McKinnon, that by using soy sauce, it adds a more in-depth, rich umami flavour similar to salted caramel.

I’ve always been so fascinated by new techniques and unexpected ingredients in baking and cooking, which inspired me to make this recipes. A recipes that I have developed myself to make what I call, the perfect fudgy soy sauce brownies.

In this recipes, I also use brown butter instead of regular butter to amplify the batter’s fragrance. And instead of cake or all-purpose flour, I use bread flour to get the fudgy, chewy texture you get from eating these types of brownies.

So what’s the science behind bread flour? Well, generally bread flour tends to have higher protein contents, whilst cake flour has the lowest and all-purpose has a medium content. The purpose of this is the higher the protein content, the more gluten develops in your batter, thus making it denser, concluding in a more fudgy, chewy texture.

I made this recipes for all you light-bite chocolate and dessert lovers out there. This recipes makes for a smaller version of what a normal sized brownie would be so you don’t feel too guilty about eating them. They’re not too thick, so it's less heavy for you guys to try. If you want to make it thicker you can, just double the recipe but bake at 195 degrees Celsius for 30-35 minutes.

Happy baking!

Additional Notes*

• For a lighter, cake-like texture brownies, use cake flour because it has less gluten than bread. Bread flour contains higher protein content, which gives out more gluten, thus creating a more dense, fudgy texture.
• Make sure that the batter has truly cooled before adding in the egg and mix the batter well once the egg is in.
• Add some vanilla ice cream on top after freshly baked for the best brownies experience.