These brownie type bakes are gooey and delicious. Test them every minute after the 10 minute mark, as the difference between underdone and dry can be a matter of 1-2 minutes.
- 150gr butter
- 150gr dark chocolate
- 3 eggs
- 100gr sugar
- 1/2 tsp vanilla extract
- 1,5 tsp baking powder
- 100gr flour
- pinch of salt
- 100gr hazelnuts, chopped semi fine
- 40gr dark chocolate chips
- 40gr milk chocolate chips
- 40gr white chocolate chips
Melt the butter and dark chocolate together.
Cream the egss, sugar and vanilla together until soft and fluffy.
When the butter-chocolate mixture has cooled to body temperature, stir it into the beaten eggs.
Combine the baking powder, flour, salt, hazelnuts and chocolate chips. Briefly beat this into the batter.
Divide the batter over 12 buttered and floured mini cake tins (or use a muffin tin).
Bake for 12-13 minutes on 180°C, or until a skewer comes out very sticky but no longer liquid.