Most brownies are a vehicle for toppings. Ours is built around the chocolate.
When we decided to make a brownie, the question wasn't what flavours to offer. It was whether we could make one that tasted the way we thought a brownie should taste, and how to bring that chocolate-first approach to a different form.
The answer turned out to be yes. But it took longer to land on than we expected.
The flavour trap
The brownie market in Singapore is interesting. There are a lot of good brownies around, and most of them are defined by what's on top or folded in. Nutella. Biscoff. Sea salt caramel. Peanut butter. The chocolate base becomes a platform, and the flavour you're really tasting is the topping.
That's a legitimate approach. But it's not what we were trying to make.
We wanted a brownie where the chocolate was the main character, not a neutral base with something interesting added to it. A brownie that tasted deeply and unmistakably of dark chocolate on its own terms. Which meant the chocolate itself had to be good enough to carry the whole thing.
73% dark chocolate
We use 73% dark chocolate, along with high-quality cocoa powder, in our brownies. It gives them genuine cocoa depth, a bittersweet edge and a richness that lingers.
We wanted the same for our brownies. In practice, that meant dense, fudgy, and quite intensely chocolatey. We do have a sea salt variant, where the light touch of salt flakes accents the rich chocolatey notes, and also a Biscoff variant for those who want a subtle caramel note blended with their chocolate.
Fudgy, not cakey — and why it matters
There are many types of brownies. On one end, there's the cakey type — light crumb, more flour, sometimes leavened, almost like a thin chocolate cake. On the other end, there's the fudgy ones — dense, moist, barely set in the middle, more fat and chocolate than flour.
We landed firmly at the fudgy end, and we landed there for the same reason we use a chocolate fudge instead of buttercream in the cake: because fudgy intensifies the chocolate flavour rather than diluting it. A cakey brownie can be perfectly good, but the texture works against the cocoa.
Getting the fudgy texture right took more rounds of testing than we expected. The balance between chocolate, fat, and flour is narrow. Pull too far one way and it's greasy. Pull the other way and you lose the denseness that makes a fudgy brownie what it is. We baked a lot of batches we weren't happy with before we found the version we'd actually want to eat.
Who it's for
If you like dark chocolate, not just as a background note, and you want a brownie that tastes like that, this is the one we'd point you to. If you're looking for a variety box with pretty decorations and multiple flavours, or something lighter and sweeter, it's probably not the right fit. We only have three variants of the brownies — OG, Sea Salt, and Biscoff — and we intentionally made it that way.
That Chocolate Cake brownies are available for delivery and self-collection across Singapore. Order at the shop.