"These brownie batter cupcakes include those delicious flavours of brown butter and delightfully warming ginger."
Ginger and Brown Butter Brownie Cakes
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Prep time 15mins
Cook time 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 110 gram Butter
- 100 gram Caster Sugar
- 100 gram Light Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 40 gram Cocoa Powder
- 60 gram Plain Flour
- 150 gram Ginger Chocolate
Method
Step 1
Preheat the oven to 170c.
Step 2
Weigh out the butter and add to a saucepan. Set over a low/medium heat and allow to brown, stirring regularly. Make sure you don't let the butter burn, but when you seen little brown flecks in the butter, don't panic, they are a good thing! Once it has browned, remove from the heat and allow to cool.
Step 3
Grab a mixing bowl and weighing scales and measure out the sugar, eggs and vanilla. Which together. Pour in the cooled butter and whisk again. Now, measure and sift in the flour and cocoa. Whisk the mixture together until it becomes a super sticky brownie batter.
Step 4
Chop the chocolate into small pieces and fold through the batter.
Step 5
Grease a muffin tin with butter, or use muffin cases. Pour in 3 tbs of the batter into the cases and bake in the oven for 22-25 minutes.