Original recipe by Buttermilk Pantry. She is a genius and these are incredible! She bakes in small square pans and makes 5-6 brownies but I always bake in loaf tin or muffin tin and get about 3 large brownies. This is a small batch recipe and in grams so unfortunately if you don’t have a baking scale, you probably cannot take these.
Fudgy Blackout Brownies (with Nutella and Cadbury Mini Eggs)
Equipment
- 1 Muffin Tins OR Mini Loaf Tins
Ingredients
- 90 g unsalted butter
- 55 g 70% dark chocolate
- 50 g white sugar
- 50 g light brown sugar
- 1/8 tsp salt
- 1 large egg cold from the fridge
- 16 g dutch cocoa powder dark
- 16 g black cocoa powder extra dark
- 1/2 tsp espresso powder see note below in steps
- 1/2 tsp vanilla extract
- 26 g ap flour
- Toppings:
- Nutella
- Mini Eggs
Instructions
- Preheat oven to 350 degrees
- Prepare muffin tins or mini loaf tins by greasing lightly with butter.
- Cut thin strip of parchment paper and run it along bottom on 5-6 muffin tins or 3 mini loaf tins. The parchment paper should have overhang so you can pull out the brownie when it is ready.
- In a microwave safe bowl, add butter and chocolate and melt in 30 second intervals until almost completely melted.
- When all the butter and chocolate have almost melted (took be 90 seconds in 30 second intervals) add the sugar and salt and mix for 30 seconds minute.
- Sugar does not have to fully dissolve.
- Add your egg right from fridge and mix well for about 1 minute. There should not be any oily separation. Your mixture should not be hot enough to cook egg, but does not need to be completely cool
- Add cocoa powders, espresso powder and vanilla and stir until mixture is smooth. Note: I usually make espresso powder by using a coffee grinder to grind coffee beans and sifting to get a finer lump free texture.
- Add the flour and mix it in until just combined.
- If using mini loaf tins with no filing, I usually get about three brownies. If using muffins tins with no filling you can make 5 brownies
- If using Nutella as filing you will usually get an extra brownie (4 or 6 respectively depending on tin)
- To fill, just using a 1/4 cup or table spoon to carefully scoop batter into prepared pan.
- If adding Nutella, add about 2 heaping teaspoons of Nutella as a middle layer.
- If adding mini eggs, add 4-6 crushed//whole mini eggs on top of each brownie before baking.
- Bake time is 13-14 minutes at 350 degrees in muffin tin (5-6 brownies)
- Bake time in mini loaf tin is 19-22 minutes at 350 degrees (3 large brownies)
- Note: To check doneness make sure the top looks FULLY baked and no wet spots. If you insert tooth pick around the edges it should come out clean but if you insert in the middle it will appear raw or undone. It will continue to cook as it cools though so the apparence if a raw middle is OKAY. Better to undercook and pop back in if necessary than overcook.
- When they come out, wait at least 5 minutes before taking them out of tin.
- I always finish with flaky sea salt but you can omit this.
- ENJOY!
