Recipe of the Month: Chewy Brownie Cakes
These little cakes are a double chocolate delight, merging two types of chocolate and the chewy goodness of brownies with the soft airiness of cake. Let the kids decorate them for a fun Halloween treat, or keep them for yourself and serve accompanied by raspberry gelato drizzled with a Chocolate Cabernet sauce – yum!
1 stick plus 2 Tbsp unsalted butter
5 oz milk chocolate, chopped
3 Tbsp cake flour
1/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 large eggs
3/4 cup sugar
1/2 tsp pure vanilla extract
Frosting and toppings to decorate (optional)
Preheat the oven to 350 degrees F. Butter and flour 8 cups in a 12-cup muffin pan. In a small saucepan, melt the butter. Add one-fifth of the milk chocolate and whisk until melted. let cool slightly.
In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder, and salt. In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until pale and thick, about 5 minutes. beat in the vanilla extract. beat in the melted chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally with a spatula. Stir in the remaining chopped chocolate.
Spoon the cake batter into the prepared muffin cups and bake for about 22 minutes, until the cakes are risen and springy. Let the cakes cool in the muffin pan for 15 minutes. Turn them out onto a wire rack and let cool for another 15 minutes and serve warm, or allow them to cool completely to frost and decorate.
Nothing but chewy goodness to cap off a day 😉