Mini chewy brownies

Mini chewy brownies

Because this house loves dark chocolate, every thing that has chocolate must only feature dark chocolate including brownies. And why not? It has less sugar and is healthier for you. Eva enjoys a good few bites and Nil? He can take a couple of squares in one sitting!

Now I accidently overbake this by an extra five minutes (thought the cake was a bit tad sticky/moist when I checked and I was busy with reviews on usp labs oxyelite pro) which resulted in a nearly cakey texture. It still went well with my colleagues and family but being a stickler for the right brownie taste, I’ll stick to the original time given. I supposed at the end of the day, it really depends on how you like your brownies – Eva, Nil and I love ours fudgy and moist.

The recipe calls for a square pan but I used a loaf pan and turned the remaining batter into mini muffin-styled brownies. Still tastes awesome and the mini versions can be easily turned into snacks or breakfast yums for Eva!

Mini chewy brownies
Adapted from Making Life Delicious’ recipe

1 cup unsalted butter
8 ounces unsweetened dark chocolate
5 eggs
2 1/2 cups brown sugar
1 tbsp vanilla
1 tsp salt
1 1/2 cups cake flour
1/2 cups dark chocolate chips
1/2 cup chopped almonds
1/2 cup almond slivers, roughly crushed

Method

  1. Heat the oven to 170 C degrees and prepare a loaf pan (or muffin tray)
  2. Melt the butter and unsweetened chocolate in a bain marie or microwave. Set aside once ready.
  3. In a stand mixer or using a handheld mixer, beat together the eggs, sugar and vanilla until light and fluffy. They are done when they reach the “ribbon” stage – see the original recipe link above.
  4. With the mixer on low speed, beat in the cooled melted chocolate (if the chocolate mixture is too hot, it’ll cooked the eggs so make sure it’s cooled first).
  5. Remove from the mixer and stir in the flour, salt, chocolate chips and nuts. Do not overbeat as this will result in a cakey, heavy cake.
  6. Pour the batter into the pan and bake until about 45 minutes. If you insert a toothpick, it should come out slightly moist. Remove from the oven and cool in the pan until it reaches room temperature. Once cool, cut and serve as is or with some ice cream.

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2 Comments

  1. Hi

    I want to try this recipe. Can I ask the vanilla in your recipe is it vanilla essence? and the almond slivers…what are those?

    Mabel Reply:

    Yes, it’s vanilla essence or extract.

    Almond slivers are basically strips of almonds but you can replace with other things like chopped almonds or almond flakes.

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