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Brownie Muffins
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Stefanie
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PostPosted: Tue Nov 27, 2007 9:36 pm    Post subject: Brownie Muffins Reply with quote

Moist,light and yet the richness of a brownie comes thru in this creation...boy am I glad I stumbled upon the right combi!!
Please do not reduce the sugar content as the crispy crust will not form. If you use good quality chocolate anyway, the bitterness will balance it out nicely.
You also need muffin liners that are nice and tall, this will really rise.
This is an original creation.

YOU NEED:
125g butter
150g 70% cocoa solids chocolate (like Lindt) OR Van Houten Cooking Chocolate OR Patissier Chocolate from Carrefour
200g brown sugar
pinch of salt
3 eggs
1 tsp vanilla extract
1 tbsp rum, Tia Maria,Baileys or Kahlua
1/2 tsp baking powder
1/2 tsp baking soda
150g plain flour
3 tsp cocoa powder
chocolate chips for scattering

HOW:
Roughly chop up butter and chocolate and microwave to melt, OR sit in a large (heat-proof) bowl over a pan of simmering water and stir to melt.
Stir in salt and sugar.
Stir in vanilla, eggs and rum,beat lightly to mix.
Preheat oven to 180C.

Sift in rising agents,flour and cocoa,stir to combine. Scatter 1 tsp chocolate chips in your liners,then half fill with the batter. Do not be tempted to fill more!
Scatter 1 tsp more chocolate chips overtop,bake for 20 to 25 minutes or until risen,springy and an inserted toothpick comes out with moist crumbs clinging to it.
If there is wet batter,bake a while more but monitor closely. Because if it comes out dry,you have overbaked it.
Cool a while before enjoying it warm.
This keeps well for a few days without refrigeration.

You can add a variation of chopped nuts or orange zest.
If you want to use cupcake liners which are smaller,start testing after 12 minutes.
Smile
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chinadoll
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PostPosted: Sat Dec 01, 2007 2:10 am    Post subject: Reply with quote

Done this just now...its a bit on the sweet side, i substitute the brown sugar with molasses


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Stefanie
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PostPosted: Mon Dec 03, 2007 11:38 pm    Post subject: Reply with quote

Hi chinadoll it does look good!

Remember to use good dark choc...at least 72% cocoa solids for a well balanced out taste.

Molasses as a sugar substitute...sounds good!!
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recipehunter
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PostPosted: Wed Dec 05, 2007 2:57 am    Post subject: Reply with quote

Can I use a normal cake tin instead of muffin cups? If yes, what size? thanks!
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mybb
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PostPosted: Fri Dec 07, 2007 10:06 am    Post subject: Reply with quote

Hi since there is liquor in the recipe , it is suitable for kids comsumption ?

The pics sure looks yummy yummy , will try out soon
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chinadoll
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PostPosted: Fri Dec 07, 2007 10:37 pm    Post subject: Reply with quote

mybb, the liquor is optional. but its ok for kids' consumption as the amount is negligable. You wont be able to taste it.

The molasses does it give a more fragrant smell than the rum that i added in.
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Last edited by chinadoll on Mon Aug 25, 2008 1:22 pm; edited 1 time in total
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Stefanie
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PostPosted: Fri Dec 07, 2007 11:32 pm    Post subject: Reply with quote

Hi mybb yes chinadoll is right...the amount of alcohol is negligable...just for flavour!
You may add molasses if you want... or in fact, chinese black sugar does the job too for depth of flavour.


Recipe hunter,I have never used this in a normal cake tin recipe before as I created it solely to be used in a cupcake recipe.
However,this is a very interesting question and thinking back,I think it would do well in an 8 inch tin, later you can cool it,split it and fill it with a ganache and top it with fresh raspberries....yummy!
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Mouse
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PostPosted: Fri Dec 21, 2007 11:29 pm    Post subject: Reply with quote

Stefanie,
How many cuppies can be yield from your shared receipes? Is your cupcake of size 2.5inches?

Does this brownies nid to be refrigerated?

Tks
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Stefanie
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PostPosted: Sat Dec 22, 2007 6:11 pm    Post subject: Reply with quote

Hi Mouse, this yields about 12 to 16 cupcakes depending on your muffin liner size. The normal one I use is about 2.5 inches...yes!

It stays soft even if it isn't refrigerated. If you refrigerate it then it will be hardened slightly because of the high chocolate and butter content.
Very Happy
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Mouse
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PostPosted: Mon Dec 24, 2007 7:10 am    Post subject: Reply with quote

Thanks Stefanie,
I gonna bake right now for my friends..............

Merry Xmas 2U!
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Stefanie
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PostPosted: Tue Dec 25, 2007 3:04 pm    Post subject: Reply with quote

Hi Mouse...tell us how it went!

Merry Christmas to you too!

Smile
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Mouse
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PostPosted: Tue Dec 25, 2007 11:09 pm    Post subject: Reply with quote

HI STEFANIE,
I replaced the baking chocolate with chocolate converture and the chips with white chocolate chips.

It was really marvelicious but look wise, mine did not look as good as chinadoll's. The baked white chips on top formed a very shiok crust but it spilt like rocky volcano! Smile
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cookingmonster
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PostPosted: Fri Jan 04, 2008 8:40 pm    Post subject: Reply with quote

i couldn't decide to make muffins or brownie for my friend's party this weekend....and this is like THE answer to my dilemma!

stef: could I check the size of the 3 eggs to be used? large/medium/small ones? 'cos i usually buy the large size eggs
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Stefanie
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PostPosted: Sun Jan 06, 2008 10:43 pm    Post subject: Reply with quote

Hi Mouse...nice to eat can already lah!!

cookingmonster...I know the dilemma!
So now...you will have no more troubles!
Hahaha...
I use medium eggs for this recipe.
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cookingmonster
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PostPosted: Mon Jan 07, 2008 8:24 pm    Post subject: Reply with quote

thanks stef. i made the muffins prior to your reply. and thank goodness i guessed correctly and used the medium eggs instead of the large ones. the muffins turned out quite pretty and didn't 'explode' too much at the top. i was too lazy to add the choco chips....so i made them 'plain'. i was worried that it might be too sweet so i reduced the amount of sugar very slightly. i too used molasses....but in the end, i wished the muffins were a little sweeter. but if served with some vanilla ice-cream...it tasted damn good. this recipe is definitely a keeper!

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Stefanie
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PostPosted: Mon Jan 07, 2008 9:53 pm    Post subject: Reply with quote

Hi cooking monster...these look awesome!

Oh yes...why not go the whole mile with some vanilla ice cream...mmmm...
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nancyho
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PostPosted: Tue Jan 08, 2008 2:49 pm    Post subject: Reply with quote

Hi Stefanie,
I was at a loss the other day as i needed to make something quick to give a friend, till i saw your recipe.
Within 30 mins everything was ready.
It taste great and was simple to make, even my preschooler helped too. Thank you.



I use chocolate rice instead as i run out of chocolate chips yummy
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beesidhu
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PostPosted: Tue Jan 08, 2008 4:33 pm    Post subject: Reply with quote

Yummy looking brownies wanting to make ....but same question ...can i do it in a cake tin ??not very sure how it will turn out ...maybe Stef u can help here Smile so how?
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Stefanie
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PostPosted: Tue Jan 08, 2008 9:36 pm    Post subject: Reply with quote

Hi Nancy...it looks beautiful!

Beesidhu...how can I explain.... exercise
It's a cross between a brownie and a cupcake with a crusty top and a fluffy interior...it probably will work as a cake.
This one recipe will be best in a 9 inch tin as it will rise.
I tried it out the other day and it was fine!
Split it and sandwiched it with a Rum and Raisin cream cheese frosting...
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recipehunter
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PostPosted: Fri Jan 11, 2008 5:23 am    Post subject: Reply with quote

Stefanie,
This is what I did for son's school during Christmas. Thanks for your advice.

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Gina
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PostPosted: Fri Jan 11, 2008 8:43 am    Post subject: Reply with quote

recipehunter

your photo was set to 14 inches wide..so I resized it and re load it here for you. Will send you the edited photo to you shortly.

Its a beautiful cake you have done. I believe the kids must be happy too! Thanks for sharing your photo with us. yummy
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Stefanie
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PostPosted: Fri Jan 11, 2008 3:23 pm    Post subject: Reply with quote

recipe hunter...it looks gorgeous!

I'm sure the kids must have attacked the cake with gusto...well done!
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beesidhu
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PostPosted: Tue Jan 15, 2008 5:07 pm    Post subject: Reply with quote

I tried this today ....must say it is very good ...but a few things ...mine was not very soft secondly the top was hard so how? maybe i baked it longer ...cos after 20 mins when i saw it was still wobbling i guess i should have turned off the oven at that point dont know not sure but taste wise it is nice !! cheers
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cookingmonster
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PostPosted: Tue Jan 15, 2008 5:25 pm    Post subject: Reply with quote

actually..i think mine turned out a little over-baked too 'cos it was kinda dry and crumbly..even though the taste was great. if i were to bake these again...i'll reduce my baking time to about 10+min.
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Stefanie
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PostPosted: Tue Jan 15, 2008 10:51 pm    Post subject: Reply with quote

beesidhu...the top is meant to be crusty and the insides are fluffy...
The crusty top resembles the sugary crust on brownies!

Cookingmonster...bake them at the lower rack. Not the middle.

Best test is toothpick test---should come out with moist crumbs on it.
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