Brownie Recipe
A rich, dense, chocolate-heavy dessert called Brownie. This version is fudgy inside with a slightly crackly top.
Ingredients (8–10 pieces)
Wet Ingredients
- 1/2 cup (115g) butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder (optional for slight rise)
Optional Add-ins
- 1/2 cup chocolate chips or chunks
- 1/4 cup chopped nuts (walnuts or almonds)
Step-by-Step Method
Step 1: Melt Butter
- Melt butter in a pan or microwave
- Let it cool slightly (important so eggs don’t cook)
Step 2: Mix Wet Ingredients
- Add sugar into melted butter
- Mix well until slightly thick
- Add eggs one by one
- Add vanilla extract
- Whisk until smooth and glossy
Step 3: Add Dry Ingredients
- Sift cocoa powder, flour, salt, and baking powder
- Slowly fold into wet mixture
- Do not overmix (keeps brownies fudgy)
Step 4: Add Chocolate Chips (Optional)
- Fold in chocolate chips or nuts
Step 5: Bake
- Preheat oven to 170–180°C
- Grease baking tray or line with parchment paper
- Pour batter evenly
- Bake for 20–25 minutes
Tip: Do not overbake or brownies will become dry.
Step 6: Cooling
- Let it cool for at least 30 minutes
- Cut into squares
Brownie Tips
- Slightly underbaked center = fudgy texture
- Overmixing makes it cake-like instead of dense
- Use good cocoa powder for strong chocolate taste
2) Vanilla Cupcake Recipe
Classic soft cake-style Cupcake with light texture and sweet flavor.
Ingredients (10–12 cupcakes)
Wet Ingredients
- 1/2 cup butter (softened)
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Step-by-Step Method
Step 1: Preheat Oven
- Set oven to 170–180°C
- Line cupcake tray with paper liners
Step 2: Cream Butter & Sugar
- Beat butter and sugar together
- Mix until light and fluffy (very important for soft cupcakes)
Step 3: Add Eggs
- Add eggs one at a time
- Mix well after each addition
- Add vanilla extract
Step 4: Mix Dry Ingredients
- In a separate bowl, mix flour, baking powder, salt
Step 5: Combine Everything
- Add dry mixture into wet mixture in parts
- Alternate with milk
- Mix gently (do not overmix)
Step 6: Fill Cupcake Liners
- Fill each cup 2/3 full only
Step 7: Bake
- Bake for 18–22 minutes
- Check with toothpick (should come out clean)
Step 8: Cool
- Let cupcakes cool completely before frosting
Cupcake Tips
- Do not overmix batter (keeps them fluffy)
- Room temperature ingredients give better texture
- Do not overfill liners or they will overflow
Optional Frosting (Quick Buttercream)
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1–2 tablespoons milk
Beat until fluffy and pipe on cooled cupcakes.
Which One Should You Choose?
- If you want rich, dense, chocolate dessert → Brownie
- If you want soft, light, cake-like dessert → Cupcake
