Recipes (continued)
Chocolate Brownies | Makes 24 |
60g butter
200g dark chocolate, chopped
1 cup firmly packed brown sugar
2 eggs, beaten lightly ½ cup plain flour
1.Preheat oven 180ºC fan forced. Grease 12 hole mini muffin pan.
2.Combine butter, chocolate and sugar in small saucepan, cook, stirring over low heat, until combined. Transfer to medium bowl with flour and eggs, stirring, until combined.
3.Divide mixture among prepared holes. Bake, in oven, about 15 minutes or until cooked through. Stand in pan 5 minutes, turn onto wire rack to cool.
Note: Use 1 level tablespoon of mixture per muffin hole.
Sticky Date Mini Cakes | Makes 36 |
This recipe is excellent with the caramel sauce recipe on the previous page.
¾cup seedless dates, chopped coarsely
¾cup hot water
½teaspoon bicarbonate of soda
60g butter, chopped
¾cup firmly packed brown sugar
2 eggs
1 cup self raising flour
1.Preheat oven 180ºC fan forced. Grease
2.Combine dates, water and bicarbonate of soda in medium bowl, stand 10 minutes. Blend or process date mixture until smooth.
3.Meanwhile, beat butter, sugar and egg until combined. Fold through flour and date mixture.
4.Place level tablespoons of batter in each of the prepared holes. Bake in oven about 15 minutes or until cooked through. Stand in cake pan 5 minutes before turning onto a wire rack to cool.
White Chocolate Mini Cakes | Makes 32 |
125g butter
100g white chocolate, chopped
¾cup caster sugar
¹⁄³ cup milk
¾cup plain flour
¼cup self raising flour
1 egg, beaten lightly
1.Preheat oven 180ºC fan forced. Lightly grease 12 hole mini muffin pan.
2.Combine butter, chocolate, sugar and milk in small saucepan stirring over low heat, until combined.
3.Place sifted flours in medium bowl, add cooled chocolate mixture and eggs, stirring, until combined.
4.Drop level tablespoons of the batter into prepared cake pan, bake, uncovered, in oven about 20 minutes or until cooked through. Stand cakes in pan 5 minutes, before turning onto wire rack to cool.
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