My favorite brownies adapted from two spoons.
This is my entry in this months Dessert Wars.
- 75g butter
- 170g chocolate (70-80% cocoa)
- 125g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 pinch of salt
- 50g flour
- 100g walnuts
- 1/2 tsp instant espresso coffee powder (optional)
Line a 20×20cm (8×8″) pan with baking paper and preheat the oven.
Sift flour, espresso powder and salt into a bowl and mix it.
Chop walnuts.
Melt chocolate and butter in a double boiler.
In a mixing bowl beat eggs and sugar until light and fluffy. On low speed mix in melted chocolate, vanilla and flour mixture. Fold in walnuts.
Spread batter into the pan and bake about 25-30 minutes at 160°C (325° F) until a cake tester comes out clean.
Let cool in the pan for a few minutes. Then lift baking paper with the brownie out of the pan and place on a chopping board. With heart-shaped cookie cutters in different sizes cut out brownie hearts.
I know the combination matcha and cocoa is not that uncommon, but I never tried marbled cake with this ingredients. So this is my chocolate cake with a twist for the Mystery Box Cupcake Challenge.
makes 12 cupcakes
- 100g butter
- 120g sugar
- 2 eggs
- 100g flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp cocoa
- 2 tsp matcha
- 2 tsp corn starch + 2 tbsp flour
- about 130ml milk
- 1 tsp vanilla extract
Preheat the oven and line a muffin pan with paper cups.
Sift flour, baking powder, soda and salt into a bowl and mix it.
Beat butter and sugar until combined. Add the eggs and beat until creamy.
Mix in flour mixture while adding as much milk as needed (about 100ml).
Divide batter equal between two mixing bowls. Sift matcha, corn starch and flour to one bowl and mix in. Sift cocoa to the other bowl and mix in while adding milk if needed.
Fill paper cups alternating with brown and green batter about 3/4 full.
Bake about 25 minutes at 350° F until a cake tester comes out clean.
Let them cool completely on a cooling rack.
- 100g butter
- 160g Philly cream cheese
- 100-200g confectioners’ sugar
- 1 tbsp matcha powder
Beat butter until creamy. Whisk together butter and cream cheese. Sift in sugar. Stir all ingredients until creamy.
Divide frosting equal between two mixing bowls. Sift matcha to one bowl and mix in.
Fill frostings alternating into a piping bag and pipe frosting on the cupcakes.
The winner of February’s Mystery Box Cupcake Challenge will receive prizes from:
Thank you to all our prize sponsors!
Ignore the photo. Your cupcakes will look better, I had an unlucky day and didn’t have time for a second try. :-D
Ms. Adventures in Italy and Bleeding Espresso are hosting World Nutella Day for the 5th time this year. I participate for the second time with Hazelnut Blondies after a recipe from Martha Stewart. Click here for german translation and here for last year’s entry.
This was my entry in last months Back-A-ton. Please vote! Theme was “your favorite chocolate bar or praline” and I chose Mozartkugel.
Makes 12 cupcakes
almond batter
- 50g flour
- 50g almond flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 40g sugar
- 1 egg
- 25ml almond oil
- 2 tsp amaretto liqueur or almond extract
- 1-2 tbsp milk
pistachio batter
- 50g flour
- 50g pistachio meal
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 40g sugar
- 1 egg
- 25ml pistachio oil
- about 2 tbsp milk
Preheat the oven and line a muffin pan with paper cups.
Put almond flour into dish#1, sift in flour, baking powder, soda and salt and mix it.
Put pistachio meal into dish#2, sift in flour, baking powder, soda and salt and mix it.
Put sugar, egg, almond oil and amaretto in mixing bowl#1 and beat until creamy.
Put sugar, egg, pistachio oil and 1tbsp milk in mixing bowl#2 and beat until creamy
While stirring add almond flour mixture to mixing bowl#1 and add as much milk as needed.
While stirring add pistachio flour mixture to mixing bowl#2 and add as much milk as needed.
Fill paper cups alternating with almond batter and pistachio batter about 3/4 full.
Bake about 22-25 minutes at 350° F until a cake tester comes out clean.
Let them cool completely on a cooling rack.
Nougat buttercream frosting
- 250g hazelnut nougat (german nougat)
- 100ml heavy cream
- about 125g butter
Chop the hazelnut nougat.
Heat cream carefully, until the first bubbles appear. Pour the cream over the nougat. Let sit for a few minutes, until the nougat is melted, and stir until combined. Let cool completely.
Beat butter until creamy. Mix in nougat cream and beat until fluffy. Fill into a piping bag and frost the cupcakes.
This is my entry in “Nationaler Cupcake BackAthon”. Please vote!
Makes about 8 cupcakes.
- 75g chocolate
- 40g sugar
- 3 tbsp oil
- 2 eggs, separated
- 75g chestnuts, peeled
- 1/2 tsp vanilla extract
Cook chestnuts with few water until they are soft about 20 minutes. Blend chestnuts to get chestnut puree, adding as much cooking water as needed.
Melt chocolate in a double boiler.
Preheat the oven and line a muffin pan with paper cups.
Beat the eggwhites until stiff.
Beat egg yolks and sugar until creamy. Add melted chocolate, oil and vanilla and mix. Mix in chestnut puree. Fold in beaten egg whites.
Fill paper cups with batter about 3/4 full. Bake 25-30 minutes at 350° F until a cake tester comes out clean. Let them cool on a cooling rack.
- 100g butter
- 160g Philly cream cheese
- 100g confectioner’s sugar, sifted
- 1 tsp vanilla extract
Cream together all ingredients until well combined. Refrigerate the frosting to get desired consistency and pipe on the cupcakes.
