The author was trying to replicate the Bundt by the backyard bakers' brownie. In fact, she has two versions for us to try. One cakey and the other is fudgy. From research and some videos posted, the texture looks more like cakey than fudgy.
Although I had never tasted the real McCoy before but since we are a fan of brownie. So now, I shall test it out and see whether this will add to my family's favorite list.Toppings:
NutellaChocolate chipsSea Salt Flakes
Method:
Preheat your oven to 180°C. Prepare a 12 cavities muffin tray. (grease only 6) and lined with a strip of baking paper across the cavities so that you can remove the brownies easier.
Melt butter and chocolate at 30 sec burst interval. Stir to combine thoroughly.
Add in sugar and salt. Stir until temp reached 60⁰C. (sugar should still be a little grainy).
Add in chilled egg and stir until fully incorporated.
Gently whisk in the cocoa powders, instant coffee and vanilla and until smooth.
Gently whisk in the flour and mix until just combined. Stop once flour no longer visible.
Fill batter into tray ¼ way, add your fillings and top off with batter. (¾ filled)
Bake for 11-12 mins.
Insert a skewer, it should still have some wet crumbs stick to it. Do not over bake.
Let cool in the tin for 5 minutes before removing and cooling on the rack.
Enjoy!