In this version of the recipe for cakes without flour, you will need only just mix all the ingredients, and bake for half an hour. And then apply on the surface a glaze consisting of butter with add espresso and wait until it hardens. Share with друзьями: 
Time: 1 hour. 17 minutes Difficulty: easy Amount: 36 mini brownie cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (560 gr.) Chocolate mixture for baking brownie
- 3/4 Art. semisweet chocolate chips
- 1/3 Art. vegetable oil
- 2 eggs of category CO
- 2 tbsp. l espresso powder, plus 2 tsp.
- 1/3 Art. water, plus 2 tbsp. l
- 1 tsp vanilla extract
- 1.5 tbsp. powdered sugar
- 1 tbsp. l (15 gr.) Butter at room temperature
- Non-stick cooking oil spray
Recipes with similar ingredients: eggs, icing sugar, vanilla extract, biscuit dough, chocolate chips (granules), mixture for baking cupcakes, coffee
Recipe preparation:
- Preheat the oven to 180 ° C. Sprinkle the baking dish 23×33 see culinary spray. In a large bowl, whisk 1/3 tbsp. water, vegetable oil, eggs and 2 tbsp. l espresso powder. Add the ready-made mixture for brownie. Mix well. Add chocolate chips. Transfer the dough into the prepared form. Bake until a toothpick inserted in the center comes out with a small amount of adhering wet crumbs, about 35 min. Cool completely.
- Meanwhile, dissolve the remaining 2 in a medium-sized bowl. tsp espresso powder in the remaining 2 tbsp. l water. Add vanilla extract. Add icing sugar, butter and whisk until smooth. Pour chilled brownie with icing. Place in the refrigerator until the icing hardens. Slice small tiles into one bite, buy-in. Lay out brownie cakes on a serving plate and serve.
