It’s Easter Day! Ok so this isn’t the usual way of baking brownies….instead of baking it in a usual square tin, I’ve decided to bake them in muffin cases instead. I adapted them from another recipe I found off the internet and added a bit of my own improvisations again (I cut down on the sugar level and it tasted just about right! One thing about internet and cookbook recipes, they seem to always overload on sugar in their recipes.) This recipe is super easy and a definite keeper and I can’t wait to try out other variations with cream cheese and other toppings!
110g plain flour, sifted
1 tbsp cocoa powder
70g brown sugar
1 tsp vanilla essence
1/4 tsp salt
1/4 tsp baking powder
4 ounces semi-sweet chocolate bar
110 g unsalted butter
1 cup chopped walnuts
Cut the butter into cubes and break the chocolate bar into pieces in a bowl. Stick the bowl in a microwave for 1 minute on high heat till the butter melts. Remove from microwave and stir till the chocolate mixture reaches a consistency. Leave to cool to room temperature.
In a large mixing bowl, beat the 2 eggs and brown sugar together with a whisk by hand(there’s no need to use a mixer because it’ll just incorporate too much air into the mixture and you want a dense brownie in this case). Add in the chocolate mixture and whisk in. Add in the cocoa powder and continue to whisk. Then add in the flour slowly, whisking till it reaches a consistent texture. Add in the remaining baking powder, vanilla essence and salt and mix till you get a thick viscous batter. Mix in about 2/3 of the chopped walnuts and leave the rest as a topping.
Pour into muffin cases and place the tray into the oven at 180 degrees celsius for about 5-7 minutes and you can see the brownie tops hardening a little. Remove the tray and sprinkle with the rest of the remaining chopped walnuts and bake again for another 10-12 minutes till the tops of the brownies rise a little and harden. You don’t want to overbake these as underbaked brownies are the yummiest!