Since I decided to bake cakes for my lovely colleagues starting this yr (2008), Big Bird was the 1st to receive 23 brownies for his birthday.
The thick brownie mixture before pouring into the muffin cake pan.
I poured more than 2/3 full to achieve a bigger brownie.
I love the round dome shape.
I used this Royal icing, using egg whites, from Joy of BAKING. I also added red colouring to the icing. It turned out to be a really cool pink icing!
Cool the brownies before applying the icing.
I practically slapped the icing on top, the way Nigella did.
Sprinkle some rainbow-coloured bits before the icing is set.
Viola! 23 brownies for a 24yr old BB (Big Bird). The batter wasn't enough for 24 as I wanted.
Chocolate Brownie Cakes with Blueberry Chocolate Sauce
Source: New Zealand Woman's Weekly
250g butter
1/2 cup cocoa
100g dark chocolate
1 1/4 cups sugar (I use granulated sugar)
4 eggs
2 tsps vanilla essence
1 1/4 cups flour
1 tsp baking powder
Place butter, cocoa and chocolate in a large saucepan. Melt over a medium heat.
Stir in sugar. Allow to cool.
Beat in eggs and vanilla. Shift over flour and baking powder and combine well.
Pour into 12 muffin-cup-lined muffin pans.
Bake at 180 degrees C for 12 mins. (It took me more than 12 mins, almost double the time stated)
Serve cakes warm with blueberry and chocolate sauce.
Blueberry and Chocolate Sauce
100g dark chocolate
250g blueberries
1/2 cup sugar
2 tbsps cocoa
1 tbsp custard powder
1/2 cup milk
Break up chocolate.
Place blueberries in a saucepan with chocolate, sugar, cocoa, custard powder and milk.
Stir over a low heat until chocolate melts and sauce thickens.
Special note:I find the Royal Icing's taste kinda weird, and the powdery taste as well. Do try and let me know if you feel the same too.
