Warm Double Chocolate Brownie Cakes and January Tasty Tools: Measuring Tools!

I just received my first issue of Food and Wine and immediately wanted to make the warm double chocolate cakes I saw in the back of the issue! The recipe was very easy to make and I had everything on hand! They remind me of a lava cake  how the middle is a bit gooey, but not as messy at all, much more cake and cupcake-like…very portable!!! I did put mine in cupcake liners to hopefully put in H’s lunches…if they make it that far!! LOL!

I am also submitting this to the Jan. Tasty Tools: Measuring Tools, blog event that Joelen of Joelen’s Culinary Adventures hosts each month! Check out her blog at the end of the month for all the great measuring tools recipes! I used my scale to weigh out the 5 oz. of chocolate required in this recipe.

ENJOY!

Measuring Tools-A scale

Tasty Tools: Measuring Tools-A scale

 p10700091

Ingredients

  1. 1 stick plus 2 tablespoons unsalted butter
  2. 5 ounces milk chocolate, chopped
  3. 3 tablespoons cake flour
  4. 1/3 cup all-purpose flour
  5. 1/2 cup unsweetened cocoa powder
  6. 1/2 teaspoon salt
  7. 2 large eggs
  8. 3/4 cup sugar
  9. 1/2 teaspoon pure vanilla extract
  10. Vanilla ice cream, for serving (optional)

Directions

  1. Preheat the oven to 350°. Butter and flour 8 cups in a standard-size muffin pan. In a small saucepan, melt the butter. Add one-fifth of the milk chocolate and whisk until melted. Let cool slightly.
  2. In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder and salt. In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until pale and thick, about 5 minutes. Beat in the vanilla extract. Beat in the melted chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally with a spatula. Stir in the remaining chopped chocolate.
  3. Spoon the cake batter into the prepared muffin cups and bake for about 22 minutes, until the cakes are risen and springy. Let the cakes cool in the muffin pan for 15 minutes, then turn them out onto a wire rack and let cool for 15 minutes longer. Serve the cakes warm, with ice cream.

 

Make Ahead

    The brownie cakes can be stored in an airtight container at room temperature for up to 2 days. Rewarm the cakes before serving. **To us they taste just fine room temperature as well when part of H’s lunches!**
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4 Comments on “Warm Double Chocolate Brownie Cakes and January Tasty Tools: Measuring Tools!”

  1. joelen says:

    This looks awesome… and I love that you used your scale! I’ve been bad about using mine and I should use it more often. This recipe looks great and I think I might make this using semi sweet chocolate since that’s what I have on hand!

  2. fingers80 says:

    I have been seriously craving brownies lately! These look great!! Yum.

  3. Lauren says:

    These look so delicious! I’m definitely bookmarking this recipe!

  4. Adela Grime says:

    I have forgotten who it was but I first found out about your website from a link posted on Twitter. . I really love the stuff I have read on your blog and plan to keep reading when I find more time. Do you have a Twitter profile?


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