★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ Fudge Brownies are amazing. These small individual brownies are great as you don’t need to cut them into smaller pieces. Even if you don’t have the same pan, don’t worry – the recipe is amazing so just use whatever pan you have! You do need to adjust the baking time/temp though. ▶Mini Fudge Brownies◀ Quantity: For 8 individual brownies using the following pan: https://amzn.to/3Dlt1iq Unsalted Butter 170g Couverture Chocolate 120g Light Brown Sugar 90g White Sugar 183g Salt 2g Whole Eggs 151g All Purpose Flour 96g Cocoa Powder 48g ① Melt unsalted butter and couverture chocolate to 50℃ and leave it aside. (temp should stay around 40~50℃) ② Mix light brown sugar, white sugar and salt into the eggs. ③ Add ① into ② and mix well. ④ Sift in all purpose flour/cocoa powder and mix. ⑤ Pour it into the pan (each cavity at around 105g). ⑥ (Preheat 160℃) Bake at 160℃ for 26~27mins. (Play around with the baking time to achieve desired texture) Storage: Can store in an air-tight container at room temp. for up to 3~4 days. Can store in fridge as well (the inside becomes more dense – and some people like that!) The gold decoration in the tutorial is gold dusted hazelnut. --------------------------------------------------- ★Shoppee★ Shop Name: Hanbit Cho Korean Bakeware ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ★ABOUT ME★ Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious. ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #brownies #fudgebrownies #sugarlane #조한빛 #슈가레인