The eternal brownie dilemma: gooey, chewy, or cakey?
Now, while my favourite brownie recipe ever is still of the Salted Fudgy variety, when necessity in the form of temporary living accommodation with limited baking supplies and only silicone muffin-cases (quel catastrophe, je sais) forced (the word is admittedly relative) me to adapt my usual go-to recipe, the result was surprisingly blog-worthy. The cake-cases mean that the brownies are much more controllable and better-cooked, so they don’t ooze everywhere, and are also slightly more conducive to portion control… unless you then eat two or three at a sitting, which is unfortunately all too easy to do.
This makes about 9 brownie bits and is easily scalable upwards. They taste particularly good after a couple of days. Good luck keeping them that long…
- Heat oven to 350 degrees f / 170oC
- Melt the chocolate and butter (if in microwave, stir frequently and remove when the chocolate is not yet quite melted, then stir until it does)
- Stir in the sugar, then the egg, then the flour.
- Spoon into the cases so each is about 2/3 full. It helps if they’re on a tray, particularly a muffin tray, but if you’re using quality silicone cases then this shouldn’t matter. If they’re not quality silicone cases, you can use 2 together to give it more of a firm base.
- Bake 25-30 minutes