Quick Brownie Cupcakes

Quick brownie cupcakes are the miniature version of brownies and are a very quick and easy recipe when you are in the mood to indulge in easy desserts. Brownie is a baked goodie which has the texture of cake and cookies both and it tastes fudgy or cake-like depending on the ingredients.

The cupcake brownie turned out so amazing that both my girls finished them right after clicking. They won’t even let one for me to taste. I just had to taste only the leftover crumbs in their plate. But it really was amazing and absolutely delicious brownies I have ever had.

I am going to try another batch of the fudgy cupcake brownie real soon. This is a definitely a keeper recipe and the best part is it only needs few ingredients.

Blogging Marathon#75 Week 3/Day 17
Sub Theme– Cupcakes and Muffins
Dish– Quick Brownie Cupcakes
Country– Canada, American
Source– Allrecipes

 

Brownie Cupcakes

Sapana Behl
Brownie cupcakes are the miniature version of brownies and are a very quick and easy recipe when you are in the mood to indulge in easy desserts.
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Cupcakes, Dessert
Cuisine American
Servings 6 People

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup butter
  • 1 cup semi sweet chocolate chips
  • 3/4 cup sugar
  • 3/4 cup yogurt
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 °F and line a cupcake tin with cupcake liners.
  • In a saucepan melt butter and chocolate chips. Stir until it melts completely.
  • Once melted add flour, sugar, yoghurt and vanilla into the chocolate mixture. Whisk to combine.
  • Pour two tablespoon of batter into each cupcake liner.
  • Bake for about 15 to 20 minutes. Remove from oven.
  • Serve warm and enjoy.

Notes

You may also make the brownie in the traditional square baking tin and cut into bars.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Serve warm and enjoy.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#
75

Best regards,

Sapana Behl

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