Wednesday, May 30, 2012
Chocolate brownie muffin
I've not really put my new oven to the real test. It came with my new home, and I was doubtful about its quality since it was not something I chose. The oven comes with a blow-fan feature which I am unfamiliar with, and I only know, with Ollie's advice, that baking-times need to be reduced for such ovens.
True enough, I overdid my first set of bakes with the oven - cornflake cookies over the CNY period
I finally mustered up enough enthusiasm and excitement to make some chocolate brownie muffin. I had been trying to get hold of recipes that could yield rich, fudgy choco muffins, much like those from my favourite bake-shop in Shunfu.
I adapted the following from Happy Home Baking, whose blog I have been following.
I used lesser cocoa powder, brown sugar (instead of white) and also used smaller cupcases.
The result? - Yummy, rich and these are actually really brownies. Wonder what a pinch of baking powder might do...?
150g dark eating chocolate, chopped
100g brown sugar
(melt the above 3 items over indirect heat)
2 eggs, lightly beaten
1 teaspoon vanilla essence
100g plain flour
1 tsp cocoa powder
A handful of chocolate chips
Preheat oven to 200 degC.
Line baking tray with cupcases.
Sift together flour and cocoa powder, set aside.
Melt butter, sugar and chocolate over indirect heat.
Transfer chocolate mixture to a mixing bowl.
Stir in the liquids gradually (eggs, vanilla essence), followed by the flour+cocoa powder+choc chips mixture.
Stir till just incorporated (do not overstir).
Divide batter into muffin cups.
Bake for 15 mins or until skewer inserted in the centre comes out clean.