22 November 2010

Brownie Minicakes with double choc topping

Brownie Cakes make a can't-go-wrong party treat. Great eaten on its own or with some vanilla ice cream, it appeals to kids and grown-ups. For the latter, a generous shot of alcohol is always a welcome addition to the recipe. 



To make an 8" square cake:
120g unsweetened chocolate

110g butter
180g sugar [reduce to 150g if using semi sweet choc]
1 tsp vanilla extract
2-3 tbs Amarula liqueur
3 eggs
115g flour
Some nuts, choc chips, and melted choc for topping


1 - Melt choc and butter bain marie. Stir till completely melted and smooth. Set aside to cool. 

2 - Stir in sugar, vanilla and liqueur. Mix well.

3 - A
dd eggs one at a time, mixing well after each addition. 
4 - 
Mix in flour till well combined. 
5 - 
Pour into an 8" greased and lined baking pan. Sprinkle desired amount of nuts and choc chips over batter. Press topping gently into the batter.
6 - Bake at 170*C for 40-45 min. Cake is done when a
 toothpick holds a few moist crumbs.  





To make chocolate for drizzling, simply melt some chocolate, transfer to a piping bag, and drizzle randomly over brownies. 


2 comments:

Wen said...

Wow looks sinfully yummy and good with all the chocolates topping!

DG said...

You right ... these brownies look super yummy! Can I have a slice?

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