Not planning properly, I cannot find the base of my cake pan. Left with no choice, I had to bake this into two tiny loaves and thus explains the flat out brownie. Whatever size it may be, this is good. Just need to watch the baking time carefully so that you won't dry out the brownie.
I kept forgetting that this recipe yield only a small portion so I bake this the second time, as hub and I finished it up the first round, leaving nothing for the kids.
This time, I found another baking tin and turned it into a brownie bite. Yes, they do look ugly right? But trust me, the taste and texture are far from it.
This is going to be part of my pot luck item. Easy peasy.
Source
Remember to double the recipe for a full size
What you need:
65g melted unsalted butter90g castor sugar¼ tsp salt1 egg, room temp1 tsp vanilla extract15g Valrhona cocoa powder20g black cocoa powder½ tsp instant coffee powder1/8 tsp baking powder12g water, room temp25g plain flour
Fillings:
NutellaChopped hazelnutsSea salt flakes
Method:
Preheat your oven to 180℃. Greased and line a strip of baking paper on the tray cups.
Combine espresso powder and butter and melt the butter in the microwave.
In a mixing bowl, add the melted butter, sugar and salt. Whisk until combined.
Sift in the cocoa powders, baking powder and mix until well combined. (do not whisk)
Mix in the egg, water and vanilla extract until well combined.
Fold in the flour until just combined with no flour lumps.
Spoon batter into each cup until it is filled 3/4 of the way to the top and topped with peanut buter or fillings of your choice.
You want to ensure each cup is only filled to ¾ of the cup.
Bake for 8 - 10 mins.
Let cool in the tin for 5 minutes before removing and cooling on the rack.
Enjoy it slightly warm or room temp.
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