Welcome to Chocolatey Decadence

This is an awesome recipe that I did for Hogmanay. It was so good I’m making more tonight and then later this week I’m going to try for a vegan version. I call it Chocolatey Decadence in Brownie Cups.

The recipe has three parts. The Brownie Cups, the Decadently Chocolatey filling, and Maple Syrup Whipped Cream topping. For this you’ll need a mini-muffin tray, though you could totally make it into one big Chocolatey Decadent, Brownie Cake (so I’ll add extra instructions for that in italics).

The Brownie Cups

• 100g plain chocolate chips
• 25g butter
• 75g caster sugar
• 1 egg
• 90g plain flour

Preheat the oven to 170°C/340°F

Melt the chocolate and butter together (I do a make shift Double Boiler by placing a pan filled with water to simmer, and then placing a bowl with the ingredients in on top. This way the chocolate is much less likely to scorch). Stir until smooth. Add sugar and egg to the bowl, again mix until smooth. Slowly add the flour, making sure your don’t end up with any pockets of flour.

You now want to butter/grease the muffin tray (or cake/torte pan), scoop in the brownie mixture and make level. Bake for 10-12 minutes or until edges are setting. (While you wait you can start on the filling below) When it’s done, remove from oven and let it cool for 2 minutes, then press down the tops of the brownies to create the cup indentations. Let them cool for another few minutes, then carefully remove from pan and let them cool. (For our brownie cake extravaganza you may need to weight down the mixture so it doesn’t rise so much)

Decadent Chocolate Filling

• 100g plain chocolate chips
• 100ml double cream
• 1/2 tsp orange extract (this is optional, and you could totally do another flavour. Mint or vanilla would be awesome)

Same as with the brownie cups, DIY Double Boiler to heat the cream. Once it’s hot add the chocolate chips and flavouring. Mix until smooth. Remove the bowl and place in freezer until mixture is cool and starting to thicken (probably 10-15 minutes). Whisk a couple of times so that the sides don’t completely freeze (while you wait you can start the whipped cream below). Once it’s cool, remove from freezer and whisk until thick. Now place into a food bag, secure the top, cut off one of the corners and pipe the filling into the brownie cups (for our cake version simply spoon on and spread).

Maple Syrup Whipped Cream

• 100ml double cream
• maple syrup (to taste)

Place cream and maple syrup into bowl and whisk (I’d recommend an electric one, because doing it by hand takes ages. Haha). Once it’s thickened up a bit, spoon (or pipe as done with filling) on to the filled brownie cups and serve.

Enjoy!

UPDATE: I’ve still to tried the vegan option. I’m having trouble getting soy creamer, but I’ll get there eventually.