Chocolate brownie muffins ( brownies /muffins de chocolate)

I had several recipes ready but it took me some time start the posts, honestly it's hard think what to talk about, maybe from here? of the current situation, of sorrows and distress, or about Christmas that is so close and I love Christmas?

Although I am not normally depressed, it is hard to keep the spirit when you watch the news, when there are fires, looting and other things, how did this come about? I dont know.

Apart from praying, reading and baking (catharsis) I try to think about Christmas. Even in the most difficult times people celebrate Christmas, and I believe in God and the birth of Jesus, so I will try to take care of the Christmas spirit.

Well, apart from continuing to make jams (apricots are maturing) and I don't like to bury the fruit so that's what I'm in.
This recipe for "Brownie muffins" has the best of everything, it is a muffin with the taste of a brownie.

Thank you all for your mails, love and concern, hugs and kisses to all !

Source : Pretty, simple sweet

Chocolate brownie muffins

Ingredients

4 oz /115 grams bittersweet chocolate (coarsely chopped)
1/2 cup (113 grams) unsalted butter cut into small pieces
1/2 cup plus 1 tablespoon all purpose flour
1/3 cup unsweetened cocoa powder
pinch of salt
3 large eggs
1/2 cup granulated sugar

Method

Preheat oven to 350 °/180°c . Line 12 muffins cups with liners, Set aside.
To make the brownies
In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20 seconds intervals, stirring between each interval until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally.
In a small bowl sift flour, cocoa powder and salt. Set aside.

Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes.Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold using a rubber spatula just until combined.Do not overmix.

Divide batter between liners, filling them about 3/4 full.
Bake for 13 to 16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.

Print recipe

love my buganvillia

A dove made a nest in my plants :)

Brownie-muffins de chocolate

Comments

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me. Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit 159 ml ready made custard Heat oven to 180° c . Put a baking tray on the top shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff. Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil. Adapted from : Plated cravings.com Cherry tomatoes and basil quiche Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and only made apricot jam for the winter. And this is the first and only apricot's tart I made this season. This tart can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained) 1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs 100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds Pate sablee recipe ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

recipe

Search This Blog