Brownie Bundts (serves 4)

When we went to Rustic Pizza night (type to find in search box to the right of my blog or click on January 24th on the calendar) at our friend’s house I was instructed to bring dessert. Chocolate is the first thing I think about when it comes to something sweet after dinner. My daughter wanted to make brownies which is a very simple thing to do. So, to make them more special we decided to make them in mini bundt pans and serve with freshly whipped cream sort of oozing out of the center of the bundt like a volcano. Sometimes desserts can be as much about presentation as taste and since we were only masking lowly brownies this was a great way to dress them up. They turned out splendid!


You will need:

1 stick unsalted butter (8 tbs, 4 oz),

2 eggs,

2/3 cup sugar

1/2 cup unbleached all-purpose flour,

3 oz unsweetened chocolate,

1 tsp vanilla,

1 cup of good quality chocolate chips, or white chocolate chips (we used Ghirardelli brand 60%).


Preheat oven 350*

Melt butter and unsweetened chocolate in small pan on low heat. When just melted, take off heat and set aside. Crack eggs into mixing bowl, add sugar, and whisk (a manual is fine for this whole process – no need to get out any complicated mixing tools!). When mixed well, add flour and vanilla and whisk into the egg mixture. Scrape all melted chocolate and butter into bowl with a spatula and whisk until incorporated.

mix chocolate chips with a wooden spoon..

Use a wooden spoon to mix in the chocolate chips (using a whisk in a pain as the chips get caught in the wires).

a little messy –  we don’t worry about things like that!

Butter each little bundt and pour equal amounts into each one. Bake for 15 minutes or until mixture just starts to pull away from sides of pan. Let the pan sit for a few minutes before turning out onto a cooling rack.

cool on wire rack..

They may need a little encouragement by running a knife around the edges. (I had to do this but they all came out in tact. Serve with freshly whipped cream.

I sprinkled a little light cocoa powder on top of the cream. Good stuff..

Cream: for 4 brownies I use 1 cup of heavy cream and 1 tsp of confectioners sugar (powdered sugar). The sugar encourages faster thickening. I whip cream right before serving with just a manual whisk (vigorous whisking for a minute or do should do it). Spoon cream into center of brown and running down one side (for great effect!)

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