Microwave Chocolate Brownie
Sweetened with Intensweet®
Prep Time: 15 minutes
Cook Time: 6 minutes
Difficulty: 2/10
Serves: 8-10
A no guilt treat
Method
Cake
- In a medium bowl add dry ingredients – Flour, cocoa powder, IntenSweetⓇ SpoonForSpoon powder, and baking powder. Stir to combine
- Stir in wet ingredients – Water, butter, and vanilla essence. Sprinkle chocolate chips on top.
- Transfer mix into a microwavable cake mould or square silicone dish
- Microwave until cooked through, 6 – 61/2 minutes.
- Transfer cake onto a metal wire stand to cool
Ganache
- Place finely chopped chocolate into a heat-proof glass or metal bowl.
- Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
- Let the two sit for a few minutes before stirring.
- Stir until smooth.
- Drizzle the Ganache over the cooled cake. Best enjoyed with friends of family.
Ingredients
Cake Ingredient
- 1&1/2 cups Intensweet® SpoonForSpoon (375ml)
- 1 cup cake flour (250ml)
- 3 table spoons cocoa powder (45 ml)
- 3 level teaspoons (15 ml) baking power.
- 2 eggs
- 1/2 cup oil
- ½ cup of buttermilk
- 1 cup boiling water with 3 teaspoons of coffee
- 1 teaspoon vanilla/caramel essence
Ganache Ingredient
- 250ml heavy or Whipping cream
- 250g semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate
Featured Product
Intensweet® SpoonForSpoon
