Mini brownies – cupcakes

Crispy on the outside, creamy on the inside. Attractive in appearance and heartwarming. A dessert for every party!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 14

Ingredients

  • 100 g Butter, unsalted

  • 230 g chocolate, dark

  • 220 g Sugar, brown

  • 4 pieces Egg, fresh

  • 220 g Wheat flour, white, multi-purpose

  • 100 g Cocoa, powdered, unsweetened

  • 0.5 teaspoons Salt, table

  • 20 g Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius, then grease a mini muffin baking tray. In a pan over low heat, melt the butter and chocolate, stirring until the chocolate is fully dissolved. Add sugar to the pan and mix well until it melts.

  2. Transfer the chocolate mixture to a bowl and let it cool slightly. Mix in the eggs until you get a uniform mixture. In another bowl, combine the flour, cocoa, and salt, then add everything to the bowl with the chocolate and mix. Spread the creamy batter into the mini muffin baking tray. Place the tray in the preheated oven. Bake the mini brownies for 20 minutes. Let the baked brownies cool and arrange them on a tray or serving plate. Serve.

Nutrition Information (Per 100g)

  • Calories: 383.3 kcal
  • Fat: 16.26 g
    • Saturated Fat: 8.7 g
  • Carbohydrates: 50.61 g
    • Sugars: 27.91 g
  • Protein: 7.3 g
  • Fiber: 3.48 g

Advice

Mini cupcakes can be dusted with powdered sugar. Brownies can also be served in paper muffin molds. Store brownies in well-sealed plastic containers, as they can dry out in the refrigerator and lose their true flavor. They can be stored in the freezer for 4 to 6 months. If adding nuts to the brownie batter, toasted coarsely ground nuts are the best. To enhance the flavor, drizzle chocolate glaze (sweet sin) or homemade jam over the brownies, or dust them with powdered sugar…