Brownie Cupcakes with a Caramel Swirl

I love cakes but, as a rule, I suck at making them. I’m a rubbish baker. But brownies are pretty easy – even for me! They are quite naughty though, so I thought I’d have a look at some alternative brownie ideas (no, not those kind of alternative brownies…) and, turns out, there are loads!

I opted for flourless brownies – just four ingredients, minimal effort. I definitely tweaked it though – I don’t have a baking tray that really works for brownies, so I turned them into brownie cupcakes. I also added a dollop of salted caramel chocolate spread to each cupcake, just because.

brownie cupcakes - edit
Brownie mixture in cupcake cases with a dollop of salted caramel chocolate spread

This makes around 12 brownie cupcakes, at around 170 calories for each cake-brownie thing. Not bad, right?! It makes for a quite a gooey brownie so if you like yours more cake-y, maybe try something else.

So, this is how I did it…
(Serves 12)

  1. Okay, so the fake-butter (if you’re wondering why I’m using this, it’s just to try and make them healthier – normal butter would work too) went in a saucepan on a low heat and just slowly melted, so that was simple.
  2. Next step was just mashing up the bananas in a bowl, adding the cocoa powder and melted “butter” and stirring it really, really well. If you do want a thicker mixture and a more sturdy result, you can add flour here. It won’t be the end of the world.
  3. I then shared the mixture as evenly as possible between the twelve cupcake cases and plonked a dollop of salted caramel chocolate spread in the middle of each one, not-at-all elegantly.
  4. These went into the oven on 200°C for roughly 20 minutes. I mean, like, really roughly. The insides seemed really mushy when I first took them out but the top looked like it might be burning so I wasn’t sure… I left them in for another five minutes and then just resigned myself to the fact that they’re just gooey and they’re cooked perfectly fine. They tasted alright too.

There are loads of alterations you could make to this one. Literally hundreds. I didn’t set out to make these brownies vegan-friendly, but if you wanted you could easily swap out this cocoa powder for a vegan brand and take out the chocolate spread. If you’re not a fan of salted caramel, try other kinds of sweet spreads instead. If you wanted, you could add chocolate chips, ground almonds, marshmallows… It’s really up to you!

This is what I chose to use, so if you want to stick to my ideas then these are the cheapest prices I could find right now for you to grab the same ingredients as myself.

INGREDIENTS
Half a cup of dairy-free spreadPure Dairy Free Spread with Sunflower – ASDA – £1
25g cocoa powderDr. Oetker Fine Dark Cocoa Powder – £1.19 – ASDA
3 medium bananas, slightly bruised if possible, mashedSainsbury’s Fairtrade Bananas Loose – 12.6p
12 tsp caramel chocolate spread (I used some Hotel Chocolat salted caramel and pecan chocolate spread which I was given as a gift, but if I didn’t already have that I’d just buy something like this from the supermarket) – Chocolate & Salted Caramel Spread – £1.34 – ASDA

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