Recipe: Semi-sweet Chocolate Brownies with Fresh Raspberries

Food

Nomad Luxuries fresh raspberry and chocolate cupcakes on a plate waiting to be eaten.

 

 

INGREDIENTS

Butter and flour for the mini-muffin tin 3-1/2 ounces (by weight) all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
1-1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
3 sticks unsalted butter, melted and slightly warm
6 ounces semisweet chocolate chips (Valrhona or Ghirardelli)

DIRECTIONS

  1. Preheat oven to 350F. Butter and flour insides of muffin tin. Set aside.
  2. Sift the flour, cocoa powder, and salt into a bowl; set aside.
  3. In a mixer, mix together eggs and sugar on medium speed for roughly 3 minutes.
  4. Mix in the vanilla.
  5. On low speed, add about 1/3 of the dry ingredients, then 1/3 of the butter, and continue alternating.
  6. Finally, add the chocolate and mix to combine.
  7. Using a mini-muffin tin, fill each mold about 2/3 full.
  8. Bake for 12 minutes or until toothpick comes out clean.
  9. Let cool on cooling rack for a few minutes
  10. Serve with fresh raspberries for a delicious finish!

 

 

The batter can be prepared and stored in the fridge up to one day.

If you don’t have a muffin tin, I used donut holes and mini donut pans to create mine.

Have a sweet and delicious weekend!

Xx

Y

Recipe adapted from Inuyaki 

Share: