- 2½ sticks butter
- 2 cups chocolate chips or chunks
- 1½ cup fine sugar
- 1 teaspoon vanilla extract
- 2 cups of all purpose flour
- 2 teaspoon baking powder
- 6 large eggs
- 1 cup of chopped walnuts or almonds (optional)
Note : You could also buy you favorite brownie mix at the store!
Mascarpone Buttercream icing:
- 1 stick (½ cup) unsalted butter, room temperature
- 8 ounces mascarpone cheese, room temperature
- 2 cups confectioners powder sugar
- 2 teaspoons vanilla extract
- pinch of salt
Instructions:
- Melt the butter gently in a sauce pan, on medium heat.
- Add the chocolate and stir till it's completely melted.
- Stir in the vanilla (and the chopped nuts if preferred).
- Holding a sieve or sifter over the pan, to prevent the flour mess up
the kitchen, and put the flour along with the 2 teaspoons of baking powder in
and sift into the chocolate mix, stir until it's mixed well.
- Turn the heat to low and start adding the eggs, one at the time, stirring till each one is incorporated into the mixture.
- Once you have added all the eggs, wiped the sweat off your brown and
grinned to yourself at the gooey chocolatey batter in-front of you,
turn off the heat and spoon the batter into a couple of sprayed mini
muffin trays or muffin moults. Fill each moult only ¾ full, to
compensate the batter rising.
- Bake in an preheated oven on 350 F. (180 Celsius.) for around 12 to 15 minutes. If the center looks still a little sticky compare to the rest, there perfect.
Mascarpone Buttercream icing:
- Beat butter and the mascarpone in a kitchen-aid or stand-up mixer with a paddle, untill light and creamy, (about 2 minutes).
- Add the vanilla extract and salt. Then add 2 cups of sugar, half a
cup at a time and continue beating until smooth. Add more sugar, if you
want them to more sweet then normal. Turn off the mixer when you reach
your desired consistency and sweetness.
- Fill your frosting-icing into a piping bay or icing gun.
- Cut a little of the top of the brownie, so you can stand them upside down, and have a flat surface to work with.
- Cut the base (there where the green leaves where, but a finger tp lower) of your strawberries so they are flat to.
- Pipe "a ring" (circular) of icing around the top of the brownie which
you cut flat, and place a strawberry upside down in the hole of the
ring, push slightly to secure in place.
- Top the tip of the strawberry with a dot of buttercream to finish the mini brownie Santa-claus hat
Note: Makes 48 mini, or 24 Regular muffins.
Photo Credit: ?
Photo found at: http://www.welke.nl/photo/rvg2011/Hihi-eetbare-kerstmannetjes.1342554896
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