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. 


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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