Brownie Bites Muffins

This recipe is also from Baking Bites. This is very nice. I think the sweetness is just nice. The taste is very rich and moist. Could not really make out what is the difference between this and the brownie muffins. But both are different in their own ways but similar. Maybe next time, I shall bake the 2 together and taste the difference.

6 tbsp unsweetened cocoa
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2/3 cup ap flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 175 degree.
In a medium bowl, whisk together cocoa, vegetable oil, sugar and brown sugar. Whisk in eggs one by one, followed by vanilla extract.
In a small bowl, whisk together flour, baking powder and salt.
Add flour mixture to cocoa mixture and stir until just combined. Stir in chocolate chips.
Place 24 mini muffin cups on a baking sheet and fill evenly (about 3/4 full) with brownie batter.

Bake for 14-16 minutes, until just set and slightly firm to the touch. A tester should have a few crumbs.
Cool on a wire rack. Top each brownie with a few chocolate chips.

Makes 12.

Brownie Muffins again

I think this is the most baked item on my list and it always never fail to be gone in seconds… Up for sale anyone…? Hahaha. This is the most successful batch so far, coz I use room temperature eggs. So it didn’t sink in the middle and it turn out BEAUTIFUL! The recipe can be found here.

The Real Brownie

This is the star of the day. Very very very nice! Haha. Almost everyone is asking for a second piece. And quite a few people is asking for the recipe for this. Its below k. I shall call this the Real Brownie. Compared to the Hersheys brownie, this is very very moist in the center which is how a real brownie should taste. It is very rich in the chocolate taste.

Bloomin’ Brilliant Brownies
Source: Jamie Oliver recipes

• 250g unsalted butter
• 200g dark chocolate blocks, broken up
• 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 280g caster sugar (This is reduced from the original recipe)
• 4 large eggs

Preheat your oven to 180°C.
Line a 25cm square baking tin with greaseproof paper. (I used a slightly bigger tray, as I don’t want my brownie to be so thick)
In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add nuts and stir together.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and nut mixture. Stir together well.
Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 15-20 minutes.
You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean.
The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

Pictures – 2 Tablespoon Brownie & Japanese Cotton Cheesecake

This brownies is made by Caihui and Constance! Not bad, very nice for a first try hehehe. =)

Recipes can be found in earlier post.

Brownie Muffins

It has been a little while since I have time to try out some other recipes. This week, I really wanted to do cg refreshment for my beloved N371. So I decided to sacrifice…, came back from my school on Friday night. Reach home at 11pm, yet to take dinner, the first thing that I did was to take out and prepare all the necessary ingredients needed. And I begin. Grab a few bites in between the baking sessions. Before that, I had been planning & looking for a recipe that I can use. So finally I chosed this after seeing so many good reviews about it in the forum. I have been eyeing on it for so long, yeah I can make it finally. At 2am, the muffins are all finally ready. I did another cranberries version with the chocolate chip muffins that I’ve made earlier, recipe from Yochana’s blog. Verdict: FANTASTICS, good review from all those who ate it. Will post the other recipe I’ve made again.

Brownies Muffins by Imperial Kitchen

YOU NEED:
125g butter
150g 70% cocoa solids chocolate (like Lindt) OR Van Houten Cooking Chocolate
200g brown sugar
pinch of salt
3 eggs
1 tsp vanilla extract
1 tbsp rum, Tia Maria,Baileys or Kahlua (Can be excluded)
1/2 tsp baking powder
1/2 tsp baking soda
150g plain flour
3 tsp cocoa powder
chocolate chips for scattering

HOW:
Roughly chop up butter and chocolate and microwave to melt, OR sit in a large (heat-proof) bowl over a pan of simmering water and stir to melt.
Stir in salt and sugar.
Stir in vanilla, eggs and rum,beat lightly to mix.
Preheat oven to 180C.

Sift in rising agents,flour and cocoa,stir to combine. Scatter 1 tsp chocolate chips in your liners,then half fill with the batter. Do not be tempted to fill more!
Scatter 1 tsp more chocolate chips overtop,bake for 20 to 25 minutes or until risen,springy and an inserted toothpick comes out with moist crumbs clinging to it.
If there is wet batter,bake a while more but monitor closely. Because if it comes out dry,you have overbaked it.
Cool a while before enjoying it warm.
This keeps well for a few days without refrigeration.