Chocolate Brownie Cakes
Part brownie, part cake, these brownie cakes are rich like a fudgy brownie but baked in cupcake form and made completely from scratch.
Servings: 12
Ingredients
- 1/2 cup unsalted butter
- 2 Tablespoons unsalted butter
- 1/2 cup vegetable oil
- 1 1/2 Tablespoons dark chocolate bar , I used 70% cacao
- 1 cup semi-sweet chocolate chunks
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 4 Tablespoons cake flour
- 1/2 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Garnish: Flaky sea salt
Instructions
- Prep. Preheat oven to 350°F and grease a 12-cup muffin tin with cooking spray.
- Melt butter and chocolate. In a double broiler or bane marie, melt butter. Remove from heat and add chopped dark chocolate. Stir together until chocolate is melted. Set aside to cool slightly.
- Dry ingredients. In a small bowl whisk together all-purpose flour, cake flour, unsweetened cocoa powder and salt.
- Wet ingredients. In the bowl of a stand mixer, beat together sugar and oil. Add eggs and beat until thick and combined, about 3-5 minutes. Add vanilla and beat to combine.
- Combine. In 3 additions, add flour mixture alternately with butter mixture beating until just combined. Stir in chocolate chunks.
- Add to prepared tin. Add batter in each muffin cup (about 1/3 cup).
- Bake. Bake for 18-20 minutes or until tops are puffed slightly and spring back when lightly touched. Cool in pan 10 minutes.
Notes
Store: Cool to room temperature and store in an airtight container at room temperature for 4-5 days.
Rewarm: To bring back moisture, wrap in moist paper towel and warm in microwave for 15 seconds.
These brownie cakes are baked without paper liners in the muffin tin so that the batter connects with the hot pan to create crisp edges. Use paper liners if you wish for softer edges.
I love to run a knife immediately around the edges of each brownie cake after removing from the oven. This allows them to release easily after cooling time.