If these babies do not satisfy your chocolate cravings then nothing will! My thanks go to Sara over at Sprouted Kitchen for letting me share this gem. Please pop over to her beautiful blog and say hi!
Cook’s notes: The recipe can be made as below or doubled to make approximately 15 cupcakes. (Any extra cupcakes can be frozen.)
BROWN BUTTER CUPCAKE BROWNIES
- 1 cup castor sugar
- ¾ cup cocoa
- pinch of salt
- 100g butter
- ½ tbsp water
- 1 tsp vanilla extract
- 2 large eggs
- 1½ tsp instant coffee
- 1 tsp boiling water
- ⅓ cup flour
- ½ cup chocolate chips
- ¾ cup pecan nuts, roughly chopped
1.) Preheat your oven to 160°C. Grease a muffin tray or line with 8 cupcake cases.
2.) Combine the castor sugar, cocoa and salt in a bowl. Set aside.
3.) Melt the butter in a saucepan over a low heat. Keep stirring it and allow it to bubble for a few minutes until it starts turning golden and has a nutty aroma. Take the butter off the heat and add the sugar mixture straight away. Add the water and vanilla extract and mix well. Allow to cool for a few minutes.
4.) Add the eggs to the cooled mixture one at a time, stirring well after each addition. Combine the coffee and boiling water and add this to the mixture. Add the flour and stir well (the mixture will be very thick).
5.) Stir in the chocolate chips and pecan nuts. Spoon the thick batter into the muffin pan or cupcake cases if using. The mixture will not rise very much at all so you can fill them almost to the top.
7 thoughts on “Brown butter cupcake brownies”
Hi. Is it 3/4 CUP of pecan nuts?
Ah, right you are! Thanks for pointing that out.
Hi Teresa, I'm getting a chocolate hit just looking at them and I've not even had breakfast yet! I like the idea of baking brownies in cup cake form and the fact they freeze well is also a bonus… But only if there are any left!
Thanks Debbie! I have a couple of them in my freezer, it is such a treat to have one every now and then. Thanks for stopping by! 🙂