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Bake Fresh

Bake Fresh

November 8, 2015 · Leave a Comment

Brownies Bottom Butter Cakes

Brownies & Bars· Cakes· Chocolate

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A few months back I had a small party of our friends with “Back To School Theme” . I was hosting it and we had ordered kids meal for food. What should be the sweet I asked myself. This recipe which I had seen at Rasa Malaysia was lurking around in my mind for quite a while. As expected it turned out really well. Moreover the size and appearance of these mini heavenly treats perfectly suited the school lunch theme, only they wanted some more.

IMG_6218

 
 
 
I know, I know what you must be thinking. I have finally blogged after a long while. Yes but this time I vow to stick around. Need your prayers for lot of things I have in mind for this blog. I hope you keep coming back and I get the much needed support. I would also like to hear your comments on what you would like to see in this space.

Brownies Bottom Butter Cakelets
2016-09-25 06:14:23
Serves 12
An impressive mini cake which are quite easy to make
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For Brownies
  1. Dark chocolate (I used 62%) 5oz
  2. Butter 1/4 cup
  3. Brown Sugar 1/4 cup
  4. Egg 1
  5. Flour 1/4 cup
For Butter Cake
  1. Butter 1/2 cup
  2. Castor Sugar 1/2 cup
  3. Eggs 2
  4. Flour 1 cup
  5. Baking powder 1/4 tsp
  6. Milk 3 1/2 tbsp
Instructions
  1. Preheat oven to 350 F.
  2. Lightly grease the muffin pan.
  3. First make the brownie batter by melting chocolate and butter over low heat.
  4. Add in brown sugar and stir until mixed.
  5. Mix in egg and then finally fold in flour.
  6. Place a tablespoon of batter in prepared pan and bake in a preheated oven for 5 mins.
  7. Make the butter cake. Beat butter and sugar.
  8. Add in eggs one by one.
  9. Sift flour and baking powder.
  10. Add into butter mixture alternating it with milk in three steps.
  11. Spoon about two tablespoons of batter onto brownies and bake again for 15 minutes until set.
  12. Cool, and remove from muffin tray and drizzle with melted chocolate if desired.
By Nadia
Adapted from Rasa Malaysia
Adapted from Rasa Malaysia
Bake Fresh https://bakefresh.net/
 
 
 IMG_6213.JPG

 

 
Summary
recipe image
Reviewer
Sanya
Review Date
2015-11-08
Reviewed Item
Brownies Bottom Butter Cakelets
Author Rating
51star1star1star1star1star
Recipe Name
Brownies Bottom Butter Cakelets

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers
Homemade chocolate icecream - a keeper recipe I m Homemade chocolate icecream -  a keeper recipe I make so often in summers!

It's the real deal, chocolate, cream, milk, egg yolks, you can also adjust the sugar based on how dark or sweet your chocolate is.

I have never looked back to the packaged commercial icecream!

Step by step on YouTube channel!

RECIPE

Ingredients

21 grams/ 2.5 tablespoon Cocoa Powder

500 ml Cream

140 grams Dark Chocolate (chopped) (I used 62%)*

5 Egg yolks250 ml Milk

100 grams Sugar

1/4 teaspoon Salt

1/2 teaspoon Vanilla essence

Method

1. Whisk half cream and cocoa powder and heat till completely dissolved and bubbles start to appear.

2. Add the cream and cocoa mixture to chopped chocolate/chocolte chips and stir.

3. Stir until chocolate is completely melted, add rest of the cream.

4. Whisk egg yolks in a bowl.

5. Heat milk, sugar and salt until just starts to boil.

6. Add heated milk mixture to egg yolks in steady stream.

7. Return the entire mixture to heat and cook stirring continuously till it starts to thickens.

8. Seive the mixture into the chocolate mixture.

9. Add vanilla and stir well.

10. Freeze covered for 3 hours, take out and beat well.

11. Return to freezer overnight in a rectangular pan covered twice.

12. Take out 10 minutes before serving and scoop out, serve with fudge sauce.

FUDGE SAUCE

2 tablespoons cocoa powder

4 tablespoons icing sugar

1 teaspoon butter

2 tablespoon milk

Mix all and cook on low heat, stirring till combined.

#chocolateicecream
#mashionpk
#hautecuisines #f52super #f52grams 
#summertreats
#icecreamsofinstagram

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