Little brownie cakes
These little brownie cakes are rich, chocolatey treats made with butter and dark chocolate, perfect for satisfying sweet cravings. Baked in a muffin tin, they offer a unique twist on traditional brownies, making them ideal for gatherings or individual servings.
Cook time 30 min
Prep time 25 min
Ingredients:
1 cup butter1 cup dark chocolate
1.25 cups all-purpose white wheat flour
1 tsp baking powder
1/3 cup dry cocoa powder
4 eggs
1 tsp vanilla extract
1/2 cup brown sugar
Indulge in the delectable richness of these little brownie cakes. Perfectly portioned and rich in chocolatey goodness, these treats are sure to satisfy your sweet tooth. Whether you're hosting a small gathering or simply craving a single serving, these mini cakes are a delightful way to enjoy brownies in a unique form.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a muffin tin or line it with cupcake liners.
- In a heatproof bowl, combine 1 cup (220g) of butter and 1 cup (230g) of dark chocolate. Melt them together using a double boiler over simmering water or by microwaving in short intervals, stirring every 30 seconds until smooth. Let it cool slightly.
- In a separate bowl, whisk together 1.25 cups (160g) of all-purpose white wheat flour, 1 tsp (5g) of baking powder, and 1/3 cup (50g) of dry cocoa powder. Set aside.
- In a large mixing bowl, beat 4 eggs (200g) and 1/2 cup (120g) of brown sugar together until the mixture is pale and frothy. This should take about 3-4 minutes with an electric mixer on medium speed.
- Add 1 tsp (4g) of vanilla extract to the egg mixture. Gradually mix in the melted chocolate and butter mixture until well combined.
- Slowly fold in the flour mixture until just combined. Be careful not to overmix.
- Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cakes should be set on the edges but still slightly soft in the center.
- Allow the little brownie cakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy these little brownie cakes on their own, or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
Once you've baked these little brownie cakes, you'll find that their dense, chocolatey texture and moist crumb make for an irresistible treat. Perfect for sharing or savouring alone, you'll definitely want to add this recipe to your dessert repertoire. Serve warm with a scoop of ice cream or a dollop of whipped cream for an extra special delight.
Little brownie cakes FAQ:
Bake the Little Brownie Cakes in a preheated oven at 350°F (175°C) for 15-20 minutes. They should be set on the edges but still slightly soft in the center when done.
Insert a toothpick into the center of one of the cakes. If it comes out with a few moist crumbs, they are done. Avoid overbaking to maintain their fudgy texture.
Use a standard muffin tin, which typically has 12 cups. Fill each cup about 2/3 full with the batter to allow for rising.
Yes, store leftover Little Brownie Cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them for up to 3 months.
You can substitute semi-sweet chocolate or bittersweet chocolate for dark chocolate, but this may alter the final flavor. Adjust the sugar slightly if using a sweeter chocolate.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting to create a smooth batter.
- Use high-quality dark chocolate for a richer, more intense chocolate flavor.
- Be careful not to overmix the batter once you add the flour; doing so can result in tough cakes.
- Line your baking tins with parchment paper or use silicone molds to make it easier to remove the cakes once baked.
- Check the cakes a few minutes before the suggested baking time to prevent overbaking; you want a moist, almost fudgy center.
- Let the cakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
6 ServingsCalories 510kcal
Protein 12g
Carbohydrates 60g
Fiber 8g
Sugar 27g
Fat 50g
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