Brownie Babycakes & Vacation Fun

Brownie Babycakes & Vacation Fun

Bonjour mes amis! It's vacation time, and I am writing this blog post from the beautiful French Riviera! It is hot, and dry, and I really craved being in a gorgeous mediterranean place like this for months. The last couple

of days were so relaxing, and I spent a lot of time swimming in the ocean. Being in the midst of this refreshing, cold, blue water felt wonderful. The water left a salty taste in my mouth while the waves carried me gently from A to B.

The comforting scent of sunscreen lingers in the air, and lets me forget about all the things I worry about at home in my day to day life. I wish this vacation could last all summer! Two days ago I went on a three hour hike in the majestic mountains overlooking Cannes. The view was spectacular. I'll include pictures of my little french adventure in my next post.

But today it's all about brownies. Back when I used to own my sweet, cozy cafe, I sold the most delicious, ooey gooey brownies you could imagine. I always served them with a generous scoop of vanilla ice cream. You are probably wondering why I am talking about brownies, if today's picture shows cupcakes...

Well, it's because I used my famous brownie recipe to make these cute, little babycakes here. Usually brownie batter isn't used for making cupcakes or muffins, because the middle collapses after you take them out of the oven. Brownie batter simply is too dense for these kinds of things.

But oh well, I wanted to make cupcakes anyway, so I simply covered the middle with a generous amount of whipped cream and added a cherry on top to hide the little imperfection underneath:-) And man, did these guys taste great!

Here is what you need to make these adorable little brownie bites:

80 g (2,8 oz) sunflower oil

180 g (6,3 oz) white sugar

8 g (0,3 oz) vanilla sugar

2 eggs (M)

75 g (2,6 oz) all-purpose flour

30 g (1 oz) unsweetened dark cocoa powder

1/4 tsp baking powder

1/4 tsp salt

For garnish:

Vanilla ice cream, or whipped cream

Fresh cherries

Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit). If you are not using a convection oven set the temperature to 190 degrees Celsius (375 degrees Fahrenheit). Then add oil, sugar, and vanilla sugar to a bowl, and mix until combined. Afterwards add the eggs, and mix for about 2 more minutes until nice, and creamy.

Then add the remaining ingredients, and mix until everything is evenly combined. Do NOT overmix your batter, or your brownie bites won’t turn out the way they should. Now add your batter to your muffin molds (each mold should be filled about 2/3).

If you prefer to make regular brownies out of this batter, simply line the bottom of a rectangular small cake pan with parchment paper, and add the batter. Then bake them for about 25 minutes, or until the toothpick comes out clean. These guys are supposed to be a bit sticky, and gooey inside, however this doesn’t mean they should be underbaked.

Once they're done, take them out of the oven, and remove them from the pan. Let them cool down before you eat them, because they taste much better after they reached room temperature. Add some whipped ceam, or vanilla ice cream as well as a fresh cherry on top of each piece. Enjoy!

Love, Peppa.

4 Comments

  1. Love it! They look delicious. Do you still accompany these cupcakes with vanilla ice cream? 😀

  2. Peppa Jane

    August 10, 2017 at 9:36 am

    HI Richard. Thanks, I am glad to hear it. Since I recently decided to switch to a vegan diet, I am not using traditional ice cream with these brownies anymore:-) My upcoming recipes will all be purely plant based from now on, and over the next couple of months I will also try to turn my previous recipes here into a delicious vegan version:-)

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