- 0:35 Prep
- 0:15 Cook
- Makes 24
- Advanced
These little brownies are perfect with a nice hot cup of tea.
Ingredients
- 150g unsalted butter, chopped
- 100g dark chocolate, chopped
- 150g milk chocolate
- 1/2 cup caster sugar
- 1 cup plain flour
- 2 eggs, lightly beaten
- 2 tablespoons desiccated coconut
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon (30ml) capacity mini muffin pans.
- Step 2Place butter and dark chocolate in a saucepan. Roughly chop two-thirds of the milk chocolate. Add to pan. Cut remaining milk chocolate into 24 pieces. Set aside.
- Step 3Place saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Remove from heat. Stir in sugar. Stand for 5 minutes to cool slightly. Whisk in flour, eggs and coconut.
- Step 4Spoon mixture into muffin holes. Push 1 piece of reserved milk chocolate into centre of each brownie. Bake for 12 minutes or until tops are firm. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
628 kj
Energy
8.9g
Fat Total
5.6g
Saturated Fat
0.4g
Fibre
2g
Protein
33mg
Cholesterol
14mg
Sodium
16.1g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Sarah Callister & Rob Palmer
- Publication: Super Food Ideas
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