Description
This Mini Brownie Cake is the perfect individual-sized dessert for when you want a rich, fudgy brownie but in a fun, mini form. It’s got a crispy top, gooey center, and is super easy to make! You can even top it with your favorite ice cream, whipped cream, or fresh berries for an extra indulgence. Perfect for any occasion, especially when you’re craving something chocolatey and sweet!
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 cup chocolate chips (optional, for extra chocolatey goodness)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line a mini springform pan or a muffin tin with parchment paper for easy removal.
- Make the Brownie Batter:
- In a medium-sized bowl, whisk together the melted butter and sugar until smooth and well combined.
- Add the cocoa powder, eggs, vanilla extract, and salt. Mix until fully incorporated.
- Sift in the flour and baking powder, and fold until combined. If you’re adding chocolate chips, stir them into the batter at this point.
- Bake the Brownie Cake:
- Pour the batter into the prepared mini pan or muffin tin. Spread the batter evenly.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (you don’t want it to come out clean, or it will be too dry).
- Keep in mind that mini brownie cakes cook a bit faster than a full-sized brownie, so check on them around the 18-minute mark.
- Let it Cool:
- Allow the brownie cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and Enjoy:
- Once the brownie cake has cooled, serve it as is, or top it with whipped cream, ice cream, or a drizzle of chocolate syrup for extra decadence!
Notes
- You can adjust the sweetness by using less sugar if you prefer a less sweet brownie cake.
- Add nuts like walnuts or pecans for extra texture and flavor.
- If you don’t have a mini pan, you can use a muffin tin to make individual brownie cakes.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini brownie cake
- Calories: 200
- Sugar: 22g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg