This recipe was one of the first posts I had done, when I started this blog about a year back. Inspired by a picture that had been floating around around pinterest back then, I decided to share my mom’s very own brownie recipe and decorate them with Mascarpone buttercream icing and a strawberry santa hat. The post was a huge hit and is probably my popular one till date on the blog.
Anyway, since it’s about that time of the year again…I thought I’d re-post the recipe for those of you have missed it. It’s a great little Christmas treat for the kids or for a party.
- 250gms (2 1/2 Sticks) Butter
- 250gms (approx. 2 cups) Chocolate Chips or chunks
- 12 oz (1 1/2 Cup) fine Sugar
- 1 tsp Vanilla extract
- 2 Cups of all purpose Flour
- 2 tsps Baking Powder
- 6 large Eggs
- 1 Cup of chopped Walnuts or Almonds (optional)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 8 ounces mascarpone cheese, room temperature
- 2 cups confectioners powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- Melt the butter gently in a sauce pan, on medium heat.
- Add the Chocolate and sugar and stir till they are completely melted.
- At this point, you can add the nuts and stir in the vanilla.
- Holding a sieve or sifter over the pan, put the flour along with the 2 tsps of baking powder in and sift into the chocolate mix. Stir mixed.
- Turn down the heat to low and start adding the eggs one at a time and stir till each one is incorporated into the mixture. With each egg the batter should get smoother and glossier.
- Turn off the heat and spoon the batter into sprayed mini muffin trays or regular muffin moulds. Fill each mold only 3/4th way full to compensate for the batter rising.
- Bake in an oven pre-heated to 360F for around 12-15 minutes. When checking on the brownies it’s ok if the center is still a little sticky.
- In a KitchenAid or stand up mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.
- Add vanilla extract and salt. And then add 2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if you have a sweeter tooth than I have. Turn off the mixer when you reach your desired consistency and sweetness.
- – Start by filling a piping bag or icing gun with the frosting.
- – Cut a little off the top of the mini brownies to stand them upside down.
- – Pipe a ring of icing around the top.
- – Place a strawberry upside down on each brownie, pushing slightly to secure in place.
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