What the actual fudge has happened to chocolate prices in the past few years.
I'm going to admit in the past I have never really kept track of prices so much, I was buying in bulk, frequently and often at wholesalers so the prices were not super clear. But over the past few years I had a bit of a blogging hiatus so there was a break between my chocolate buying and let me tell you chocolate has more than doubled in the past couple of years.
I know you all already know but seriously, baking with chocolate costs a lot!
So because I've been doing some testing of different toppings and frostings and I needed to make lots of brownie cups (like brownie cupcakes) in an economical way I wanted to come up with a brownie version that was delicious but a little more economical.
Look at these gorgeous cups of chocolatey deliciousness.
They have lovely shiny tops (thank you icing sugar melted in the cocoa/butter mixture), I made them with grocery name brand cocoa and you can't even tell.
They are yummy just on their own but pair perfectly with so many different frostings. I did a version with edible cookie dough (Click here for cookie dough recipe) and caramel sauce (Click here for caramel sauce recipe) which I had to actually ban myself from making again for a while because I ate too many.
Anyhoo however you enjoy them, you will be able to enjoy them just a little bit more knowing you're saving money every time you bake.
Happy Baking
XX
Linda M
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| Top brownies with your favourite topping here I've added edible cookie dough scoops with homemade caramel sauce and fresh raspberries |
What the Fudge Brownies (Cocoa Brownies ) makes 12 slices or brownie cups. These brownies can be baked in a square baking tin (8Inch or 20cm) or muffin tins as shown in the picture.
90g (3 1/4 oz) icing sugar
185g (6 1/2 oz) unsalted. butter
3 eggs
110g (3 7/8 oz)flour
110g (3 7/8 oz)brown sugar
135g (4 3/4 oz)white sugar
1 tsp vanilla
1/2 tsp salt
Melt butter, add cocoa and icing sugar and whisk, the aim is to try dissolve the icing sugar to help achieve the shiny brownie top after baking, so you may need to rest for a minute and mix again to help dissolve the sugar.
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| Get shiny crackly brownie tops every time with this important step |
Mix the white sugar and eggs then add the brown sugar and mix until pale and creamy. This will take about 3 minutes. The photo below shows what the mixture should look like.
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| Mix the eggs and sugar for about 3 minutes |
Mix in chocolate mixture along with vanilla.
Mix in flour and salt and mix until fudgey and combined.
Bake for 25 minutes, the tops should be shiny and a skewer inserted should come out with a little bit or crumb, not completely dry but not wet.
Allow to cool in tin for a few minutes and flip out on wire rack. To flip out place a wire rack over the top of the baking tray hold onto the sides and flip over. Shake the tray a little or slightly twist. If you have not greased the tray prior to baking you might need to run a knife around the edge of each brownie.
Eat brownies as they are or top with your favourite frosting.
Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.
