February 13, 2012
Brownie Mini Cakes
Impress your friends with this little cakes. They also make a wonderful Valentines dessert.
1/2 cup butter
2 tbsp. vegetable oil
1/2 cup semi-sweet chocolate chips ( or 3 oz. dark chocolate, chopped)
1/3 cup cocoa
3/4 cup sugar
2 tsp. vanilla extract
2/3 cup flour
1 tsp. baking powder
1 cup chopped figs
1/2 cup chopped pecans
1 cup whipping cream
1 tsp. icing sugar
1 tsp. stabilizer
1-2 tsp. vanilla instant pudding
Line a 7-1/2 inch x 11 inch pan with parchment paper and lightly grease.
Place butter in a saucepan on medium heat. Add oil, chocolate and cocoa; stir together to melt. Remove from heat; cool slightly and mix in sugar, salt, and vanilla, then whisk in eggs, one at a time. Mix flour and baking powder in a bowl; stir into the batter. Add figs and pecans. Spread batter into the prepared pan.
Bake in the center of preheated oven at 350° F, for 25 minutes, or until toothpick inserted in center comes out just slightly sticky.
Remove pan to a rack and let cool. Remove the brownie with the paper from the pan, on to a cutting board. Peel off the paper from the sides of brownie. Using a 2-1/4 inch cutter, cut out as many circles as you can (about 12). Enjoy the leftover scraps.
For icing, beat together whipping cream, sugar, stabilizer and vanilla pudding until stiff. Spoon into a bag and pipe cream on top of each cake. Garnish top with chocolate shavings.
Leia’s Culinary Treasures