Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Special equipment needed:
- Mini muffin tin
- Mixing bowls
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a mini muffin tin with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter and sugar until well combined.
4. Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the chocolate chips and chopped walnuts.
7. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
8. Bake for 12-15 minutes, or until a toothpick inserted into the center of a brownie comes out clean.
9. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 mini brownies
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 35mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugars: 10g
Protein: 2g
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts, such as pecans or almonds.
- You can use milk chocolate chips instead of dark chocolate chips.
- You can use vegetable oil instead of butter.
Variations:
- Add a teaspoon of instant coffee powder to the dry ingredients for a mocha flavor.
- Add a teaspoon of cinnamon to the dry ingredients for a spicy kick.
- Add a tablespoon of orange zest to the batter for a citrusy twist.
Tips and tricks:
- Do not overmix the batter, as this can result in tough brownies.
- Use room temperature eggs for best results.
- Let the brownies cool completely before removing them from the muffin tin to prevent them from falling apart.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the mini brownies on a platter and dust them with powdered sugar for a simple yet elegant presentation.
Garnishes:
Top each brownie with a dollop of whipped cream and a fresh raspberry for a pop of color.
Pairings:
Serve the brownies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Serve the brownies with a side of fresh fruit, such as strawberries or bananas.
Troubleshooting advice:
- If the brownies are too dry, try adding a tablespoon of milk to the batter.
- If the brownies are too moist, try baking them for a few more minutes.
Food safety advice:
- Always wash your hands before handling food.
- Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination.
- Make sure the brownies are fully cooked before serving to prevent foodborne illness.
Food history:
Terang Bulan is a popular Indonesian street food that is similar to a pancake. It is typically filled with a variety of sweet or savory ingredients, such as chocolate, cheese, or meat. This recipe puts a twist on the traditional Terang Bulan by turning it into a mini brownie.
Flavor profiles:
These mini brownies are rich and chocolatey with a nutty crunch from the walnuts.
Serving suggestions:
Serve the mini brownies as a dessert or a sweet snack. They are perfect for parties or as a lunchbox treat.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Rich, Fudgy, Sweet, Chocolatey