Reviews (2)
5
Prepared by: Oksana Ch.
03/03/2019 Preparation time: 31 days. 16 hours 0 minutes
| Save | I cooked) | Estimate |
Today I will share with you a recipe for oh-so-chocolate cupcakes. The dough made with dark chocolate and cocoa is very tasty! Delicate, fragrant, suitable for family tea drinking and a festive table.
Description of preparation:
Cupcakes are very easy to prepare, the set of ingredients is minimal, but the result is simply excellent!
Since they contain chocolate, I recommend buying only high-quality chocolate, with a cocoa percentage of at least 55, then it will definitely be incredibly tasty! I suggest making brownie cupcakes and treating yourself and your loved ones to this delicious chocolate treat. Purpose: Inexpensive Main ingredient: Dough / Chocolate / Biscuit dough / Cocoa Dish: Baking / Cupcake / Sweet Geography of cuisine: American
Brownies with cocoa and walnuts - amazing cakes with liquid filling
Ingredients for a square pan with a side of 20 cm:
- butter (at least 82% fat) – 120 g;
- cocoa powder (preferably alkalized) – 60 g;
- granulated sugar – 170 g;
- medium-sized eggs – 3 pcs.;
- vanillin - a pinch (it is better to use vanilla extract, if available);
- premium flour (wheat) – 90 g;
- salt (fine or medium grind) – 0.25 tsp;
- walnuts (kernels) – 60-80 g (to taste).
How to cook - step-by-step culinary instructions:
- Cut the butter into small pieces and melt (on the stove, in the microwave), cool. Sift cocoa into a deep bowl, add liquid butter to it. Stir until a homogeneous consistency is obtained.
- Mix sugar with vanilla, pour into a bowl with cocoa-butter mixture, stir with a whisk.
- In a separate bowl, beat the eggs with a pinch of salt.
- And pour into the chocolate mixture. Mix until you get a fairly viscous, homogeneous mass.
- Add sifted flour in small parts. Stir, breaking up lumps.
- Dry the nut kernels in the oven or in a frying pan. Chop into medium-sized pieces and place in a bowl. Distribute the nuts evenly over the dough.
- And then put it in a square baking dish. To make it easier to remove the brownies after cooking, line the pan with baking paper.
- It is advisable to bake in a non-convection mode, preheating the oven to 160 degrees. Approximate cooking time is 20-25 minutes. After baking, cool the pie, cut and serve. It is not advisable to divide the dessert into portions while it is hot - the middle will turn out to be runny and not fully baked - this is the “trick” of brownies.
How to make Brownie Cupcakes
Prepare all ingredients.
Melt the chocolate and butter in a water bath or in the microwave. Mix everything together, add sugar and beat a little.
Add eggs one at a time, continuing to beat.
Add flour, cocoa and baking powder.
Mix everything again until smooth.
Insert paper capsules into muffin tins and fill them with batter. Bake at 180 degrees for about 20 minutes.
Brownie cupcakes are ready. Cool them on a wire rack and serve. If desired, you can decorate the cupcakes with powdered sugar, melted chocolate, cream or glaze.
Bon appetit!
Brownie Cupcakes Recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of Brownie Cupcakes.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 450.9 kcal | 1684 kcal | 26.8% | 5.9% | 373 g |
| Squirrels | 7.6 g | 76 g | 10% | 2.2% | 1000 g |
| Fats | 27.7 g | 56 g | 49.5% | 11% | 202 g |
| Carbohydrates | 41.7 g | 219 g | 19% | 4.2% | 525 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 3.4 g | 20 g | 17% | 3.8% | 588 g |
| Water | 18.6 g | 2273 g | 0.8% | 0.2% | 12220 g |
| Ash | 1.105 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 179.1 mcg | 900 mcg | 19.9% | 4.4% | 503 g |
| Retinol | 0.171 mg | ~ | |||
| beta carotene | 0.091 mg | 5 mg | 1.8% | 0.4% | 5495 g |
| Vitamin B1, thiamine | 0.048 mg | 1.5 mg | 3.2% | 0.7% | 3125 g |
| Vitamin B2, riboflavin | 0.183 mg | 1.8 mg | 10.2% | 2.3% | 984 g |
| Vitamin B4, choline | 78.74 mg | 500 mg | 15.7% | 3.5% | 635 g |
| Vitamin B5, pantothenic | 0.507 mg | 5 mg | 10.1% | 2.2% | 986 g |
| Vitamin B6, pyridoxine | 0.071 mg | 2 mg | 3.6% | 0.8% | 2817 g |
| Vitamin B9, folates | 6.022 mcg | 400 mcg | 1.5% | 0.3% | 6642 g |
| Vitamin B12, cobalamin | 0.187 mcg | 3 mcg | 6.2% | 1.4% | 1604 g |
| Vitamin D, calciferol | 0.908 mcg | 10 mcg | 9.1% | 2% | 1101 g |
| Vitamin E, alpha tocopherol, TE | 0.736 mg | 15 mg | 4.9% | 1.1% | 2038 g |
| Vitamin H, biotin | 5.894 mcg | 50 mcg | 11.8% | 2.6% | 848 g |
| Vitamin K, phylloquinone | 1.8 mcg | 120 mcg | 1.5% | 0.3% | 6667 g |
| Vitamin RR, NE | 2.0245 mg | 20 mg | 10.1% | 2.2% | 988 g |
| Niacin | 0.466 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 225 mg | 2500 mg | 9% | 2% | 1111 g |
| Calcium, Ca | 50.18 mg | 1000 mg | 5% | 1.1% | 1993 |
| Silicon, Si | 0.526 mg | 30 mg | 1.8% | 0.4% | 5703 g |
| Magnesium, Mg | 47.3 mg | 400 mg | 11.8% | 2.6% | 846 g |
| Sodium, Na | 45.34 mg | 1300 mg | 3.5% | 0.8% | 2867 g |
| Sera, S | 64.64 mg | 1000 mg | 6.5% | 1.4% | 1547 g |
| Phosphorus, P | 152.6 mg | 800 mg | 19.1% | 4.2% | 524 g |
| Chlorine, Cl | 49.47 mg | 2300 mg | 2.2% | 0.5% | 4649 g |
| Microelements | |||||
| Aluminium, Al | 138.1 mcg | ~ | |||
| Bor, B | 4.9 mcg | ~ | |||
| Vanadium, V | 11.84 mcg | ~ | |||
| Iron, Fe | 3.012 mg | 18 mg | 16.7% | 3.7% | 598 g |
| Yod, I | 5.07 mcg | 150 mcg | 3.4% | 0.8% | 2959 g |
| Cobalt, Co | 3.117 mcg | 10 mcg | 31.2% | 6.9% | 321 g |
| Manganese, Mn | 0.3389 mg | 2 mg | 16.9% | 3.7% | 590 g |
| Copper, Cu | 288.36 mcg | 1000 mcg | 28.8% | 6.4% | 347 g |
| Molybdenum, Mo | 6.455 mcg | 70 mcg | 9.2% | 2% | 1084 g |
| Nickel, Ni | 0.289 mcg | ~ | |||
| Tin, Sn | 0.68 mcg | ~ | |||
| Selenium, Se | 9.299 mcg | 55 mcg | 16.9% | 3.7% | 591 g |
| Titanium, Ti | 1.45 mcg | ~ | |||
| Fluorine, F | 32.98 mcg | 4000 mcg | 0.8% | 0.2% | 12129 g |
| Chromium, Cr | 1.45 mcg | 50 mcg | 2.9% | 0.6% | 3448 g |
| Zinc, Zn | 0.8442 mg | 12 mg | 7% | 1.6% | 1421 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.145 g | ~ | |||
| Mono- and disaccharides (sugars) | 33.9 g | max 100 g | |||
| Essential amino acids | 0.087 g | ~ | |||
| Arginine* | 0.236 g | ~ | |||
| Valin | 0.234 g | ~ | |||
| Histidine* | 0.107 g | ~ | |||
| Isoleucine | 0.184 g | ~ | |||
| Leucine | 0.332 g | ~ | |||
| Lysine | 0.272 g | ~ | |||
| Methionine | 0.126 g | ~ | |||
| Methionine + Cysteine | 0.216 g | ~ | |||
| Threonine | 0.189 g | ~ | |||
| Tryptophan | 0.069 g | ~ | |||
| Phenylalanine | 0.199 g | ~ | |||
| Phenylalanine+Tyrosine | 0.348 g | ~ | |||
| Nonessential amino acids | 0.117 g | ~ | |||
| Alanin | 0.215 g | ~ | |||
| Aspartic acid | 0.371 g | ~ | |||
| Glycine | 0.128 g | ~ | |||
| Glutamic acid | 0.549 g | ~ | |||
| Proline | 0.128 g | ~ | |||
| Serin | 0.283 g | ~ | |||
| Tyrosine | 0.15 g | ~ | |||
| Cysteine | 0.087 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 194.21 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 15.8 g | max 18.7 g | |||
| 4:0 Oil | 0.663 g | ~ | |||
| 6:0 Kapronovaya | 0.303 g | ~ | |||
| 8:0 Caprylic | 0.163 g | ~ | |||
| 10:0 Kaprinovaya | 0.372 g | ~ | |||
| 12:0 Lauric | 0.424 g | ~ | |||
| 14:0 Miristinovaya | 1.969 g | ~ | |||
| 15:0 Pentadecane | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 6.04 g | ~ | |||
| 17:0 Margarine | 0.009 g | ~ | |||
| 18:0 Stearic | 1.937 g | ~ | |||
| 20:0 Arakhinovaya | 0.009 g | ~ | |||
| Monounsaturated fatty acids | 6.767 g | min 16.8 g | 40.3% | 8.9% | |
| 14:1 Myristoleic | 0.38 g | ~ | |||
| 16:1 Palmitoleic | 0.685 g | ~ | |||
| 17:1 Heptadecene | 0.003 g | ~ | |||
| 18:1 Oleic (omega-9) | 5.629 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.012 g | ~ | |||
| Polyunsaturated fatty acids | 0.879 g | from 11.2 to 20.6 g | 7.8% | 1.7% | |
| 18:2 Linolevaya | 0.544 g | ~ | |||
| 18:3 Linolenic | 0.035 g | ~ | |||
| 20:4 Arachidonic | 0.029 g | ~ | |||
| Omega-6 fatty acids | 0.8 g | from 4.7 to 16.8 g | 17% | 3.8% |
The energy value of Brownie Cupcakes is 450.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Chocolate brownie from Andy Chef
First, let's figure out who Andy Chef is, and of course he is a famous blogger. Which is very popular on the Internet. Not only does he love to cook and talk about it, he also travels. That is why I would like not to leave his recipe unattended. I suggest making us brownies made according to his recommendations. Press the play button and start watching.
The recipe is truly wonderful, one of the experienced housewives of her business presented it. She cooked exclusively according to Andy Chef’s recommendations. So, guys, you can have no doubt about the result and get down to business.
Brownie recipe with cottage cheese
Cottage cheese helps make the dessert even more tender and gives it a zest.
The brownie recipe (chocolate and curd layer) will require the following ingredients:
- 100 gr. sugar (or powder), butter and chocolate;
- 85 grams of flour;
- 2 tbsp. cocoa;
- 2 eggs;
- half a teaspoon of baking powder;
- a pinch of salt.
For the cottage cheese layer:
- 0.2 kg cottage cheese;
- 2 tbsp. Sahara;
- egg;
- 10 gr. vanilla sugar.
Cooking steps:
- In the microwave, melt the vegetable oil and chocolate until smooth, removing every 15 seconds and stirring.
- In one bowl, combine sugar, salt and chicken egg, in another - cocoa powder, baking powder and wheat flour.
- Combine all the resulting mixtures – “dry” and “wet”. It is advisable to stir with a wooden or plastic spoon.
- From the curd ingredients, also mix the egg, sugar (regular and vanilla) and cottage cheese until smooth.
- First put the chocolate dough in the prepared deco (be sure to cover it with paper), and the cottage cheese mixture on top.
- Bake for about 35-40 minutes at 180°C. Keep in mind that it will be ready, but the dough will still jiggle a little. It shouldn't be very hard.
Cut and serve to guests when it has completely cooled first and then chilled a little in the refrigerator.
Recipe with cookies and nuts - impossible to stop
What products will you need:
- chicken eggs (selected) – 3 pcs.;
- butter (not margarine!) – 100 g;
- chocolate (bitter or dark) – 100 g;
- hazelnuts, cashews, almonds, walnuts (optional) – 50 g;
- ready-made shortbread cookies (chocolate can be used) – 50 g;
- flour (premium) – 25 g.
Cooking brownies in stages:
- You can use any cookies, no filling. It can be homemade, it can be store-bought. It turns out very tasty with chocolate or simple shortbread, without additives. Cut cookies and nuts (also choose the type at your discretion) into medium-sized pieces - not into dust, but not into large chunks.
- Place the chocolate, broken into squares, and randomly chopped butter into a deep glass bowl. Place in the microwave and melt on the “Microwave” program, turning on medium power. Monitor the progress of melting by periodically opening the microwave and stirring the contents of the bowl. Pour the mixture of cookies and nuts into the liquid chocolate.
- In another container, combine eggs, flour, granulated sugar. Stir until the consistency is close to homogeneous, but do not beat. Pour into bowl with chocolate half of batter.
- Dress a suitable rectangular (square) shape in a “French shirt”. Grease with a piece of cold butter, sprinkle with flour, shake out the rest. Then fill with dough. Bake the brownies for about 30 minutes at 180 degrees. The baked goods will be covered with a thin, glossy crust, but the inside will remain juicy and soft. There is no need to rush to remove the cake immediately after cooking. It needs to be allowed to harden a little, otherwise the liquid core will leak out when slicing. Divide the cooled brownies into portions and serve for dessert.
Orange brownie with walnuts from Yulia Vysotskaya
Our favorite cook who loves to surprise with his recipes. This time too, we will be preparing not just a chocolate treat. We’ll also add orange zest and walnuts. Believe me, this will make our delicacy even tastier.
So feel free to start cooking. The recipe, tested over the years, has never let anyone down. Yes, and don’t forget to share the finished result. I will certainly wait for your comments.
Voila, our dessert is ready. By the way, it turns out very tasty. Mine were absolutely delighted. So, don’t waste time and start cooking now.
Making brownies with Jamie Oliver
What you will need:
- high-quality dark chocolate (cocoa content – at least 70%) – 200 g;
- large eggs – 4 pcs.;
- butter (fat content 82.5%) – 250 g;
- cocoa powder – 90 g;
- wheat flour – 65 g;
- fine granulated sugar or powder – 360 g;
- baking powder – 1 tsp.
Also, in addition to the basic components, you can use additives:
- creme fraiche (sour cream) – 250 g;
- pecans or walnuts (kernels) – 50 g;
- salt - a pinch;
- dried cherries – 75 g;
- orange – 1 pc. (you only need the zest).
Detailed step-by-step preparation:
- Break the chocolate into pieces and place in a tall bowl that can be heated.
- Place coarsely chopped unsalted butter there. Place over a saucepan of simmering water so that the liquid does not touch the bottom of the bowl. The hot steam will melt the butter and chocolate in a few minutes. Stir the mixture occasionally to liquefy evenly. Add salt, it will emphasize the chocolate taste of the dessert.
- In the meantime, place the eggs in a bowl suitable for beating. Add powdered sugar or fine sugar. Grind to a dense, fluffy, silky mass. Sift flour and baking powder into it.
- And also cocoa powder. To make the brownie taste truly chocolatey and rich, you need to use alkalized (processed with alkali) cocoa. Mix everything.
- It is not necessary to use nuts and cherries. But if you decide to add them, chop the kernels with a knife and add them to the melted chocolate along with the dried berries. Pour the chocolate mixture into the bowl with the dough.
- Stir the dough thoroughly so that the baking powder and additives are well distributed throughout its thickness. Pour into a baking dish previously lined with parchment. Be sure to line the paper, otherwise the finished brownie will be difficult to remove from the mold. Smooth the top of the dough and shake the pan a little to release the air.
- Send the cake to bake at 180 degrees for 25-30 minutes (the oven must be preheated). Readiness can be determined by the crispy crust and slightly quivering center when shaking the pan. Leave the brownies on the counter to cool for 1 hour. Then you can cut into portions and enjoy. You can serve with sour cream mixed with orange zest, a scoop of ice cream, or just as is.
