Mini Fudgy Brownies

Dear sweet tooths, today I have a particularly delightful recipe for you:

Fudgy Mini Brownies - chocolatey, moist & perfectly portioned

Brownies are an absolute classic of American baking. Juicy, intensely chocolatey and wonderfully dense, they are exactly what you'd find in a coffee shop.

Melted chocolate gives them their characteristic deep flavour and a slightly fudgy texture that wins you over the moment you take a bite.

The best part: brownies can be reinvented endlessly - whether with nuts, caramel or extra chocolate. Perfect as a dessert, with coffee or simply as a between-meal treat.

With this handy non-stick brownie mould (48 pieces, 3.5 × 3.5 × 1.5 cm), you can whip up perfectly portioned mini brownies in no time. Ideal for guests, for sharing or as a sweet little snack - simple, quick and always a treat.

Ingredients for 48 pieces - 1 baking tray:

Batter

- 200 g sugar

- 120 g flour

- 150 g butter

- 4 eggs

- 1 pinch of salt

- 100 g pecans

- 250 g dark chocolate Drops 54.5%

Decoration

- FunCakes CREAMY CARAMEL

- FunCakes MINI CARAMEL CUBES

- 20 g pecans

Now let's get started on the brownie batter

First, place the pecans on a baking tray and toast them for about 5 minutes until they release a light aroma. Then set them aside and let them cool. For the batter, melt the chocolate drops together with the butter in a bain-marie.

Stir occasionally until you have a smooth, glossy mixture.

Let the mixture cool briefly, then stir in the sugar. Next, add the eggs one at a time and mix well until the batter is nice and creamy.

Now add the flour and salt and fold in gently - don't overmix, so the brownies keep their typical fudgy texture.

Finally, fold in the chopped pecans.

Transfer the batter to a piping bag or portion it out with a teaspoon and fill each cavity with approximately 20 g of batter.

Baking

Bake the mini brownies in a preheated oven at 170 °C (top and bottom heat) for approximately 12 to 15 minutes.

Depending on the desired texture, you can vary the baking time slightly - shorter for a particularly fudgy result, a little longer for a firmer structure.

After baking, let them cool completely before removing from the mould.

Decoration

For the finishing touch, we decorated the brownies with a thin caramel ganache and topped them with pecan pieces and small caramel cubes - for an extra crunch and a deliciously sweet note.

Conclusion

Small, chocolatey and simply irresistible, these mini brownies are true all-rounders. They're perfect for guests, as a dessert or as a sweet snack in between.

And the best part: the mini format means there's always room for new ideas. From classic brownies to creative variations, there's plenty of room for fun.