One of my very best recipes is my brownie recipe. It comes out perfect every single time and is always a favourite when I bring it to events or groups.
But often to bring a whole big cake is so much trouble, need a big container and knife (and you can’t sneak a bite before taking it!) so I cut down my old recipe I posted here to make cupcake brownies!
Ingredients
– 225g caster sugar
– 115g butter
– 1 tsp vanilla extract
– 2 medium/large eggs
– 40g cocoa powder
– 60g plain flour
– 1/2 tsp baking powder
– 1/2 tsp salt
Directions:
1. Preheat the oven to 180 *C (or 350 *F) and prepare some silicone muffin forms by rubbing butter in them (I find flat muffin shapes work better than those crinkly ones.)
2. Melt your butter in a large bowl in the microwave, be careful to not burn it.
3. Once the butter is fully melted add in the caster sugar and vanilla extract and blend together with a wooden spoon.
4. Add the eggs and mix well with a large spoon. I don’t like to use a electric mixer as it adds too much air to the mixture (and it isn’t hard to just mix by hand)
5. In a separate bowl, mix together the cocoa powder, flour, baking powder and salt. Make sure their are no lumps.
6. Slowly add the cocoa mixture to the butter mixture, 1/3 at a time. Again mix it in with a large spoon rather than an electric mixer.
7. Pour the mixture into the muffin tray, fill each hole about 2/3 full, the mixture will rise in the oven. Place in the oven for about 25minutes. To check the cake is cooked prick the middle with a fork or toothpick, if it comes out clean it is ready!
Let the cupcakes cool before flexing them out of the silicone tray. If you find your brownies are sticking in the tray, use more butter to grease them next time.
