Why do I want to do this when there are many people out there already doing it? Why do I want to do this when the recipes out there might be similar/same? You can think it in a marketing concept (I'm not going to explain this, marketeers will probably know) or I just simply want to share them with my readers.
To me, baking is science. Everyone's products can turn out different as anything can happen. Yes, we can provide tips/notes etc, but ultimately one's end product might differ from one another. Basically, sharing can be a joy. Who knows you might be the one leaving comment and teaching me new stuff in the future? :)
I chanced upon this recipe from a magazine ("Nylon" if I'm not wrong) quite some time ago. When I saw it, I immediately took my phone out and snapped a photo of the recipe.
Actually, it is Milo Brownie, for Chocolate fans like me. But I turned it into Milo Brownie in a cup. The recipe remains the same. It is just that I divide equally into 12 cups. (Rachel actually thought the brownie was literally in a cup.)
I secretly think that it is very troublesome to cut the cake and feel that it is more personalised when you have one of your own, so I really prefer baking cupcakes/muffins to baking one big/large cake. LOL, weird thinking. Please tell me that I'm not the only one here.
If you like/love Milo or Chocolate, this is one recipe you must try!
1 6-by-6 inch brownie OR 12 regular-sized brownies cup
200g milo powder (I tried sifting this LOL, but it failed. I think it's already quite fine.)
185g salted butter (I used unsalted.)
1 cup white/brown caster sugar (I used white.)
1 tsp vanilla extract (I used vanilla essence since I didn't have extract at that time.)
3 large eggs
1 cup flour, sifted
Preheat oven to 170 degree celsius. In the bowl, add a little hot water (I'm not sure how much, but I added about half a cup.) to the milo powder and stir, making a chocolatey consistency. Add butter and place bowl over a saucepan which has enough water to cover its base. (Take note that the bowl and water in the saucepan should not touch, as the contact will cause a burn.)
In a large mixing bowl, stir eggs, sugar and vanilla extract with a wooden spoon. When the chocolate and butter have melted gradually with a smooth and silky texture, it is ready to be added into the bowl. Stir throughly and add flour, bit by bit. Batter will be ready when everything is fully incorporated.
Transfer the batter into a 6-by-6 inch square baking pan or 12 cake cases and leave it in the oven for about 20 minutes.
If desired, sprinke a little powdered sugar on top when it is cool. Alternatively, before placing your batter in the oven, you may want to add M&Ms, chocolate chips or rainbow sprinkles for added flavour.
Should you have some Nutella spread lying around in the refridgerator, it is highly urged to put it to good use! First, leave your baked product in the fridge for 15 minutes. Take it out when slightly hardened and, using a sharp kitchen knife, slice the middle of the cake to sandwich a decadent layer of Hazelnut goodness.
♥ Brown sugar enhances the flavour of the brownie as it adds a tinge of spice.
♥ You can manufacture your own powdered sugar from caster sugar by placing half a cup of the latter in a food processor. It takes about 5 seconds to grind half a cup.
♥ Turn this recipe into a Mocha Brownie by adding 5 tbs of coffee powder or 3 tsp of coffee emulco.
Tada! There you go, chocolate lovers!
Do note that this is my first attempt, so it doesn't look very successful on the exterior. Perhaps it is the inconsistent stirring time or way that results in this. I'll do it better the next time! :)
Instagram user: @tanxueling
Do share with me your end product after you have tried this recipe (if possible)! Hope you will like and enjoy the brownie!