Description

This Mini Brownie Cake recipe yields rich, chocolatey individual-sized brownies perfect for satisfying your sweet tooth. Made with simple pantry ingredients including cocoa powder, butter, eggs, and flour, these mini cakes bake quickly and can be customized with optional chocolate chips. They are ideal for serving as a delightful dessert or a special treat, especially when topped with whipped cream or ice cream.

Ingredients

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Brownie Batter

1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 cup chocolate chips (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a mini springform pan or a muffin tin with parchment paper for easy removal.
Make the Brownie Batter: In a medium-sized bowl, whisk together the melted butter and sugar until smooth and well combined.
Add Wet Ingredients and Cocoa: Stir in the cocoa powder, eggs, vanilla extract, and salt until the mixture is fully incorporated and smooth.
Incorporate Dry Ingredients: Sift in the all-purpose flour and baking powder, then gently fold these into the batter until just combined. If using, fold in the chocolate chips for extra chocolatey goodness.
Prepare for Baking: Pour the batter evenly into the prepared mini pans or muffin tin cups.
Bake the Brownie Cake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid baking until completely clean to keep brownies moist.
Cooling: Let the brownie cakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Serve and Enjoy: Serve the mini brownie cakes as they are or enhance them with toppings like whipped cream, ice cream, or chocolate syrup for extra decadence.

Notes

Check for doneness at 18 minutes to avoid overbaking; mini cakes cook faster than full-sized brownies.
Using parchment paper makes removing mini cakes easier and helps keep their shape intact.
For a richer flavor, substitute some butter with browned butter.
These can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.