Double Chocolate Brownies 雙重朱古力布朗尼

I bought a Wilton pops pan at a clearance price of CAD$5 yesterday and I couldn’t wait to try it. So today, I tested it with this bite-sized brownies. This is an easy recipe where you can get your kids involved. I only mixed my batter with a bowl and a whisk so older kids can surely handle that as well. My six-year-old daughter helped me with the decorations after school.

This recipe was modified from a flourless chocolate cake I’ve made before. To make it more cake-like, I added some flour to the batter. The key to success, which may sound counter-intuitive, is about the vigorous mixing at the later stage. I learned this trick from David Lebovitz when I read about his book Ready for Dessert. He stated that after adding the flour, “stir energetically for 1 full minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan”. This would prevent the brownies from being dry and crumbly. And it works like a charm for me every time.


布朗尼配方變化自EC曾做過的無麵粉朱古力蛋糕,為了增強蛋糕的質感,EC添加了麵粉。製作布朗尼的成功之道在於末段的攪拌,要使勁地拌,對呀,你沒看錯,是“使勁地拌”,很不合常理吧!這方法是EC從David Lebovitz的書Ready for Dessert.偷師學會的,他說加入麵粉後要用力攪拌一分鐘直至麵糊不再有顆粒、變得順滑有光澤及開始微微離開鍋子邊緣,這樣做布朗尼便不會乾及散開了。有了這個秘訣,EC的布朗尼每次都做得很好!


Double Chocolate Brownies

Makes 9 with the Wilton pops pan or 18 with a mini cupcake pan


For the Brownies

55 g unsalted butter, cubed
100 g good quality bittersweet chocolate (58% or higher), chopped
1/8 tsp salt
2 Tbsp milk
3 Tbsp demerara (or brown) sugar (add more as needed)
2 large eggs
1/4 tsp vanilla bean paste
2 Tbsp all purpose flour
Unsalted butter and unsweetened cocoa powder, for preparing the pan

For Decorations

30 g good quality bittersweet chocolate (58% or higher), chopped
20 g whipping cream
5 g unsalted butter, softened
Chocolate sprinkles, as needed

Notes: The eggs I use are about 50 g each without shells.



無鹽牛油(切丁) 55克
優質苦甜朱古力磚 (58%或以上濃度),切碎 100克
鹽 1/8茶匙
牛奶 2湯匙
原蔗糖(或黃糖) 3湯匙
大蛋 2隻
雲尼拿醬 1/4茶匙
中筋麵粉 2湯匙
無鹽牛油及無糖可可粉 (塗模用) 適量


優質苦甜朱古力磚 (58%或以上濃度),切碎 30克
淡忌廉 20克
無鹽牛油 5克
朱古力針 適量


Directions 做法

Preheat oven to 350 °F(175 °C). Butter the pan slightly then dust the inside with cocoa powder. Tap out the excess.
焗爐預熱350 °F (175 °C),蛋糕模內側抹牛油後篩上一層可可粉,將剩餘的可可粉拍走。

Place chocolate, butter, salt, and milk in a microwave-safe bowl. Heat in the microwave over medium powder until the chocolate is melted (this can also be be done in a double boiler). Mix until smooth. Stir in the sugar while mixture is still warm.

Whisk in the eggs one at a time until smooth. Stir in vanilla bean paste.

Sieve in the flour. Whisk vigorously for a minute or two (depending on your arm’s strength) until the batter is smooth and shiny. It should pull away very slightly from the sides of your bowl.

Fill each cavity with batter til 3/4 full. Bake until a toothpick inserted into the center of brownie comes out with a few moist crumbs adhering, about 15 minutes in my oven. Cool in pan for 5 minutes then unmold and transfer brownies to a cooling rack to cool completely.


For the glaze, place chocolate and whipping cream in a microwave-safe bowl. Heat in the microwave over medium powder until the chocolate is melted (this can also be done in a double boiler). Stir in softened butter and mix until smooth.

Spoon warm glaze over the top of each brownie. Top with chocolate sprinkles immediately. Let stand at room temperature until glaze is set (it takes me about 10 to 15 minutes). Enjoy!

My elder daughter helped me with the drizzling and sprinkling. I lined the bottom of the rack with a place mat for easy clean up.


My new Wilton 12- cavity pops pan.
EC的Wilton 12格小蛋糕模。


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