Death by chocolate flop?

Being over worked and very tired, getting home a bit late and realizing I still have to bake about 24 cupcakes, my body kicked into over drive mode. It was almost as if my body was just moving, but my mind was already asleep. So it was a friends last day at work and she wanted something chocolate, she loves chocolate, so the baking cogs starting turning and my mind went on a whirl wind of ideas.

Naturally I make a killer chocolate icing, so that has to top this cupcake, and in the middle a creamy chocolate filled ball, and little chocolate chips inside this beauty and I thought, bob’s you’re uncle. But being so tired I totally forgot to add baking soda to a very trusted chocolate cupcake recipe. And to top it off I added twice the amount of baking powder. And as I put these beauties in the oven I realize this crucial fact. Oh boy now I start stressing, thinking my word am I going to stand here the whole night? Now I have to remake and re-bake more cupcakes. So I pour myself a glass of wine and wait for 20 minutes to be over.

With bated breath I pull them out of the oven, they look perfect, almost oozing chocolaty goodness. This being form the chocolate chips in the batter which created little pockets of chocolate. I let them cool, and immediately try one...surprise surprise, they are thick, moist and crunchy on the outside. My word it tasted like a love affair between a cupcake and a chocolate brownie! YES it’s a brownie cupcake, pure perfection, from what was supposed to be a complete flop...

Sticky Chocolate Brownies

Yummy is all I can say about the recipe that follows. I am actually as you all know a cupcake makers, but I believe I’m not to shabby in other areas in the kitchen. These brownies are very renowned in my circle of friends, so I decided to share them with you all.

The only warning I give with these brownies...is that you must love chocolate, and lots of it, and butter, sugar.

8 big brownies/ 12-15 smaller brownies

170g                butter

280g                castor sugar

200g                brown sugar

125g                plain chocolate

125g                dark chocolate

2tbsp               golden syrup

4                      eggs

2tsp                 vanilla extract

200g                flour

2tbsp               cocoa powder

1tsp                 baking powder

250g                pecan nuts (chopped)

pinch of salt

Pre heat oven to 180 °C.

Place butter and both chocolates in pan and melt.

Slowly add sugars and the syrup until the mixture become s smooth.

Remove form heat and allow to cool.

Beat eggs and vanilla together.

Whisk into cooled chocolate, sugar and butter mixture.

Sift flour, cocoa, salt and baking powder.

Fold carefully into the chocolate, sugar, butter, egg and vanilla mixture.

Fold the pecan nuts into the mixtures

Spoon mixture into a lined/greased pan.

Bake for 25-30 minutes or until the top is crispy and the edges start to shrink away from the sides.

The inside of the cake will be soft and gooey and soft to touch.

Place extra chopped pecan nuts on top of the brownies.

Leave the brownies to cool completely. Cut into squares.