Easy Dinners

On rainy, cold, wet and windy days like yesterday, there really was only one thi…

On rainy, cold, wet and windy days like yesterday, there really was only one thing to do. That my friends, was to make double chocolate chip brownie mini Bundt cakes 🧁

I use the recipe from bbcgoodfood (slightly adjusted) and generally bake it in a square tin. The timings here are for the square baking tin. To make 16 squares: ⬇️

🧁 Ingredients:

185 gms unsalted butter
1 bar of Bournville (or 185 gms good quality dark chocolate)
85 gms plain flour (sieved)
40 gms cocoa powder (sieved)
125 gms milk chocolate chips (I use Callebaut)
125 gms white chocolate chips (as above)
3 large eggs
275 gms golden caster sugar
1 tsp vanilla extract
Pinch of salt

🧁 Method:

In a square baking tin, add parchment paper, and set to one side.

In a medium bowl, add your flour, cocoa powder and a pinch of salt. Mix thoroughly and set to one side.

In a microwaveable bowl, add the butter and broken pieces of dark chocolate and set to one side.

In a large mixing bowl, add three eggs, the sugar and vanilla extract. Whisk for 5 minutes until it is nice and creamy, scraping down the sides as you go along., and set to one side.

Microwave the butter and dark chocolate for 2 minutes on high. Then stir thoroughly until all the chocolate and butter has dissolved. Add to the beaten eggs and sugar bowl and mix thoroughly with a spoon until everything is combined. Then add the flour/cocoa mix and repeat the process.

Finally add the milk and white chocolate chips, stir them in, and then pour into the baking tin. Give it a couple of taps to settle before you put it into the oven on 180 for 25-30 minutes, rotating at the halfway point. Enjoy! 😋

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7 Comments

  1. What do you use to line your Bundt tray? I have a tray but haven’t used it before as have visions of the cakes sticking 🙈🙈

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