I wanted to make some bite-sized brownies to go into J’s lunch bag, so today I made some using an old, tried and tested recipe. There’s nothing healthy about these brownies, other than having some dark chocolate in them. However, I assume that the addition of tons of butter and sugar, takes away that “health benefit”!
When I baked these chocolate babies, a couple got stuck in the pan. I ended up tasting them… you can guess the rest. They are totally addictive. These bite-sized brownies have a slight crisp crust on the top and the interior is a squidgy, fudgy chocolate cake. Any remaining brownies left disappeared when J got home. Suffice to say, no brownies ever managed to find their way into his lunch bag.
SQUIDGY BITE-SIZED CHOCOLATE BROWNIES
Makes 20 mini muffins
Adapted from “What’s Cooking – Chocolate”, by Jacqueline Bellefontaine
- 50 g (3 ½ T) butter
- 85 g (⅓ c and 1 ½ T) sugar
- 35 g (2 ½ T) dark muscuvado (brown) sugar
- 70 g (2 ½ oz) dark (semi-sweet) chocolate, at least 70 %
- ½ T golden syrup or honey
- ½ t vanilla extract
- 1 T unsweetened cocoa
- 50 g (⅔ c) plain flour
- ½ tsp baking powder
- 1 egg, lightly beaten
1. Grease a small muffin tin (pan) with butter and preheat the oven to 180°C/350°F.
2. Place the butter, sugars, chocolate, syrup/honey, vanilla and cocoa into a pan and gently heat until all the ingredients. Stir until the mixture is all molten and well combined.
3. Mix in the flour and baking powder, then beat in the egg. Place 1 T of the mixture into each mini-muffin well until all the mixture is used up.
4. Bake on the middle shelf of the oven for 10 minutes or until the top is slightly crusted. Allow to cool in the pan, then remove and devour. Enjoy!