Mini brownies

Name: Mini brownies - Carmina D.
Ingredients: 3 eggs (the eggs should be at room temperature) 50 g butter 3 tablespoons sugar 80 g chocolate (for cooking) 100 g flour

Dessert - Mini brownies by Carmina D. - Recipia

When I need a quick dessert, I make these mini brownies in small molds. The mixture is prepared while the oven heats up, and the little cakes only need 7 minutes of baking. They are served immediately, with ice cream or chocolate sauce, but they are also good after cooling. They will sink slightly in the middle and form small indentations, perfect for jelly, cream, or sauce. QUICK INFO Preparation time: not specified; the mixture is prepared while the oven heats up Baking time: 7 minutes Total time: approximately preparation time plus 7 minutes of baking Servings: 14 mini brownies, depending on how much mixture is put in the molds Difficulty: easy Recipe type: quick dessert, mini brownies INGREDIENTS 3 eggs, at room temperature 50 g butter 3 tablespoons sugar 80 g cooking chocolate 100 g flour For the molds: a little butter, if not using non-stick muffin molds PREPARATION METHOD 1. Preheat the oven to 220°C. While it heats up, prepare the mixture for the little cakes. 2. Put the butter in a small saucepan and melt it over low heat. When the butter is almost melted, add the chopped cooking chocolate. 3. Stir slowly until the chocolate is completely melted and combined with the butter. At this point, add the flour and mix vigorously with a wooden spoon until it is incorporated. 4. Turn off the heat and let the chocolate mixture cool. It doesn't need to cool completely, but it should be left for a bit before combining with the eggs. 5. In a separate bowl, beat the eggs with the sugar until you get a fluffy mixture. 6. Add the chocolate mixture over the beaten eggs with sugar and homogenize. Mix enough so that there are no separate areas of the mixture. 7. Grease the molds with butter or use non-stick muffin molds. Pour the mixture into the molds. For taller mini brownies, fill the molds more; if you put less mixture, you will get more pieces. From the quantities above, you can get 14 little cakes. 8. Place the molds in the oven and bake for 7 minutes at 220°C. 9. Remove the little cakes and serve them immediately while they are warm. They can be placed in cups alongside ice cream or served with chocolate sauce. After cooling, the little cakes will sink slightly in the middle. The formed indentations can be filled with jelly, cream, or chocolate sauce. The inside remains soft and creamy, and the dessert is good even when cold. WHY I MAKE THIS RECIPE OFTEN It’s a simple recipe with few ingredients and a very short baking time. The quantity can be divided into several small molds when there are more people at the table. Additionally, mini brownies can be served both warm, immediately after baking, and cold, after they settle and form those small indentations in the center. Another advantage is that there is no need to prepare a separate cream to serve them. Ice cream or chocolate sauce is enough, and if they cool, they can be filled with jelly or cream. TIPS The eggs should be at room temperature. This detail is mentioned in the original recipe and helps achieve a homogeneous mixture when blended with chocolate and butter. Melt the butter and chocolate over low heat. The mixture should not be rushed. After adding the flour, mix vigorously until it is incorporated, then turn off the heat. Let the butter, chocolate, and flour mixture cool slightly before combining it with the eggs. If it is still very hot, the eggs may start to cook upon contact. Adhere to the 7-minute baking time. The little cakes are small and bake quickly. Prolonged baking can change their soft and creamy texture inside. The amount poured into the molds affects the number of pieces. For 14 mini brownies, put less mixture in each mold than if you want larger cakes. SUBSTITUTIONS The recipe uses cooking chocolate, and the source does not indicate an alternative. If you change the type of chocolate, the taste and sweetness may differ, so the result will not necessarily be identical. For molds, you can use greased molds or muffin molds, as indicated in the recipe. There is no need to change the other ingredients. VARIATIONS You can get more mini brownies if you pour less mixture into each mold. This is a portioning change, not an ingredient or preparation change. After cooling, the little cakes can be filled in the indentation in the middle with jelly, cream, or chocolate sauce. These are serving options mentioned in the recipe and do not alter the base of the dessert. SERVING IDEAS The little cakes are best served immediately after baking, alongside ice cream or chocolate sauce. For warm serving, take them out of the oven and place them directly in cups or on plates. After cooling, they can be served plain. At this stage, the texture remains soft and creamy, and the middle sinks slightly. The indentation can be used for a filling of jelly, cream, or chocolate sauce. FREQUENT QUESTIONS 1. Can I use cold eggs? The recipe recommends eggs at room temperature. It’s best to follow this, especially for the egg, sugar, and chocolate mixture to homogenize easily. 2. How many mini brownies does this mixture yield? From the indicated quantities, you can get 14 pieces. The exact number depends on how much mixture you pour into each mold. 3. Why do the little cakes sink after cooling? It is normal for them to sink slightly in the middle after cooling and form small pits. These can be filled with jelly, cream, or chocolate sauce. 4. Can I serve the dessert cold? Yes. The little cakes are good even after cooling, and the inside remains soft and creamy. 5. How long should they be baked? The indicated time is 7 minutes at 220°C. Since the dessert is baked in small molds, the time is short and should be respected to maintain the interior texture. NUTRITIONAL VALUES The values below are estimates and have been calculated for the entire mixture divided into 14 mini brownies. They may vary depending on the type of cooking chocolate and the exact size of the eggs. For one mini brownie: Calories: approximately 100-110 kcal Protein: approximately 2 g Carbohydrates: approximately 11-12 g Fats: approximately 5-6 g For the entire mixture, the estimate is approximately 1,400-1,500 kcal. The chocolate and butter contribute the most to the fat and calorie content, while the flour, sugar, and chocolate provide the majority of carbohydrates. STORAGE AND REHEATING The little cakes are best fresh, especially if you want to serve them warm, with ice cream or chocolate sauce. The recipe does not specify an exact storage time or reheating method. After cooling, they can be eaten cold. The texture remains soft and creamy, and the middle can sink slightly. If you store them, cover them to prevent drying out and consume them as soon as possible, as the dessert is particularly appreciated for its fresh texture.

Ingredients

3 eggs (the eggs should be at room temperature) 50 g butter 3 tablespoons sugar 80 g chocolate (for cooking) 100 g flour

Mini brownies

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