Monday, September 26, 2011


This is another brownie recipe that I baked using muffins pan. Recipe adapted from The original recipe used pistachio,  but I substituted it with roasted pecan. Absolutely devine muffins , moist, dense and chocolaty.

Double Chocolate PECAN MUFFINS

1/2 cup butter
9-oz dark chocolate, chopped (60-72% cacao)
3/4 cup brown sugar
1 cup all purpose flour
3 large eggs
2 tsp vanilla extract
1/4 tsp salt
1/2 cup milk chocolate chunks
1/2 cup toasted pecan

Preheat oven to 350F. Line a 9-inch square baking pan with aluminum foil and lightly grease.

In a medium glass bowl, combine butter and chocolate. Microwave on high in 30-second intervals, stirring regularly, until the two are melted together. 

Stir in brown sugar.

In a large bowl, whisk together eggs, flour, vanilla and salt. Pour in chocolate mixture and whisk to combine. 

Stir in milk chocolate chunks (or chips) and chopped pecan. Pour into prepared  muffins pan.

Bake for about 15 - 20 minutes, until a toothpick inserted into the center comes out with only wet crumbs, not batter, attached.

Top with cooking chocolate and roasted pecan.

Satu lagi resipi brownie yang saya bakar menggunakan acuan muffins. Sebenarnya menarik resipi jika dibakar menggunakan loyang biasa, maka jadilah ia brownie, bila bakar menggunakan acuan muffins maka namalah ia muffins. Rasa tetap sama, rasa brownie kek, kaya dengan cokolat, betul-betul double dose sebab menggunakan serbuk koko dan juga chocolate chunk. Tekturnya juga lembap. Untuk kekacangnya boleh digunakan apa jenis kacang kegemaran. Resipi asal dari ini menggunakan pistachio.

Next Post - Mixed Fruits Muffins


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