Mini Brownies

Thursday, May 14, 2009

I recently taught a Chinese friend to make these brownies. She was very excited to watch them bake through the door of my little toaster oven. "They're expanding, and giving off the most amazing smell! So wondrous!" I asked her why Chinese people don't often eat sweet things. She told me that people are concerned about weight problems, but added sweet things make people feel happy. It's true.

Recently I've been making mini versions of most sweet and dessert recipes; it is a great way to stretch a recipe. Small portions are stingy, but mini are cute and just what you want of something rich and sweet. For these brownies, you melt half a cup of butter, and stir in 3/4 cup of sugar, 1/4 cup cocoa, and two eggs mixed with 1 tsp of vanilla. Then stir in 3/4 cup of flour mixed with one teaspoon of baking powder , 1/2 teaspoon of salt, and half a cup of toasted walnuts (optional). Spoon into two dozen mini muffin pans and bake at 180 deg C for twelve minutes, or until just a little soft in the middle. The recipe is enough for an 8*8 pan, if you don't have mini muffin tins. You will have to cook them a few minutes more.

If you want icing, melt 100g good chocolate and stir in icing sugar, starting with 1/2 cup and adding tablespoons, until spreadable. (I didn't measure the sugar). Can top with leftover toasted walnuts, shown, or coconut if desired.


Jessica said...

These look so yummy--perfect amount of chocolate for when the craving hits. Thank you for sharing!

Niall Harbison said...

The good thing about the brownies being mini is that you will be able to eat more than them!

Anonymous said...

Just wanted to say I just found both of your blogs and am enjoying them very much. Are you on Chowhound and who I think you are?

-bruleeblog (aka anonymoose on Chowhound Western Canada)

Pepper said...

yes, probably, that is my former home board : )

Anonymous said...

Assuming 24 muffin/brownies and before frosting:

82 kcal/muffin
4.6 g fat
9.5 g carbs
1 g protein

Not too shabby.