You can do this with a normal brownie recipe – just bake in mini tins. Alternatively, bake your brownie in a tray and use cookie cutters to cut the desired shapes. We used loose bottom mini cake pans, the brownies came out perfectly yummy, and were baked with a gooey centre.
- 225g Butter
- 140g Cocoa powder
- 4 Eggs
- 450g Castor sugar
- 140g Flour
- 1 tsp. Vanilla extract
- 2 Tbs. Coffee, brewed strong and black
- 115g Nuts (optional)
Whisk the eggs and sugar until light in colour and fluffy in texture. Melt the butter and mix in the cocoa; fold the cooled cocoa mixture into the egg mixture. Mix in the vanilla and coffee. Sift dry ingredients and lightly fold into the egg mixture.
Spoon the mixture into mini cake tins – if you don’t line the tin ensure the tin is well greased or else the mixture will stick to the tin! Bake at 180°C until the mixture has risen and is firm – approx. 30 minutes. Remove from the oven a few minutes sooner if you want a gooey center.
The brownie mini cakes were sliced in two layers and a Almond Marzipan filling was added, we topped them with nutella (yum) and red Heart Cake Confetti. A few were decorated with Red & White Ready to Roll Fondant Icing; and we wrapped some in parchment paper – fit for a picnic or lunchbox.