Vanilla Swirled Brownies

It have been a while since i last baked anything.... so decided to bake these Vanilla swirled brownies to welcome Mr C home from business.
It was really fun doing what i love doing in the kitchen... and most important.... got someone to share it with :)

These little cakes are very rich and chocolatey - with a good cuppa tea its a perfect treat ;)

Recipe taken from Mini Cakes by Joanna Farrow - if you want to make fairy cupcake size i would double the measurement listed on the recipe. if not... the teeny-weeny size cake would be very cute and a not-so sinful treat ;)


Makes 12
Prep 20 mins plus cooling

Cook: 12-15 mins

Ingredients:

Brownie mixture
85g/3oz Lightly salted butter,
100g/3.5oz Plain chocolate, roughly chopped
1 egg
1 egg yolk
100g/3.5oz Light Muscovado sugar
40g/1.5oz Self-raising flour
1/4tspn Baking Powder
85g/3oz milk chocolate, roughly chopped

Frosting:

150g/5.5oz Mascarpone cheese
4Tbspn Icing Sugar
1tspn Vanilla Extract
milk/plain chocolate - grated/curls - to sprinkle


1) Preheat the ovn to 190C/375F.  Grease and base-line a 12 section mini muffin tin. (or line it with some paper cases)
2) Put the butter and plain chocolate on a heatproof bowl, set a the bowl over a saucepan of gently simmering water and heat until melted. Leave the mixture to cool slightly.
3)Put the egg, egg yolk and light muscovado sughar in a mixing bowl and beat together with an electric handheld whisk until the mixture begins to turn frothy. Stir in the melted chocolate. Sift the flour and baking powder into the bowl, scatter in the milk chocolate and stir together. Using a tea-spoon, spoon the mixture into the tray sections.
4)Bake in the preheated oven for 12-15mins, or until the crust feels dry but gives a little when gently pressed. (If you're unsure, it's better to slightly under-cook brownies as they lose their gooey-ness when over-baked.) Leave in the tray for 10mins, then transfer to a wire rack to cool.
5)For the frosting, put the mascarpone cheese, icing sugar and vanilla in a small bowl and beat it with an electric handheld whisk until smooth and creamy. Put the mixture in a piping bag fitted witha 1cm star nozzle and pipe swirls over the cakes. Sprinkle with chocolate curls.

Happy Baking!