How a Sugar bréak brownie is made.
Three steps, one home kitchen, no shortcuts. Each box is mixed, baked and packed after we confirm your order, so it leaves the kitchen fresh.
Fudgy, on purposeA cakey brownie rises on air whipped into the batter. Ours is folded by hand and baked low, so every square sets dense and glossy right through the middle, closer to a truffle than a sponge. That's the premium end of brownies: more butter and dark chocolate in every bite.
Two pairs of handsNaqiyah finds the orders and Maryam bakes every one of them, fresh for that order. On bulk orders, the two of us take it on together.
- Step 01
Melting it down
Butter and dark chocolate melted together gently until smooth and glossy, the base for everything.
- Step 02
Folding the batter
Dark chocolate, brown sugar, two eggs. Folded by hand, never machine-mixed, so the crumb stays dense and the top forms that papery crust.
- Step 03
Baking them slow
32 minutes at 165°C, kept deliberately low. The gentle heat sets the edges while the centre stays dense and fudgy.
That's the whole process. Pick a box and we'll start tomorrow's batch.
Common questions
Are your brownies halal?
Yes. All ingredients are halal-sourced. No alcohol-based extracts.
Are your brownies eggless?
No, our brownies contain eggs. The fudgy texture relies on them.
Are your brownies fudgy or cakey?
Fudgy, right through the centre. A cakey brownie rises on air whipped into the batter. We fold ours by hand and bake them low at 165°C for 32 minutes, so the middle sets dense, rich and glossy. Fudgy is the premium style of brownie, with more butter and dark chocolate in every piece.
How long do the brownies stay fresh?
Best within 3 days, kept in an airtight container at room temperature. Honestly though, most boxes don't see day three.