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1
Method for the brownie:
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Preheat the oven to 120 degrees centigrade.
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Grease and line an oven proof brownie pan.
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Break up the chocolate pieces and butter and place in bowl over a pan of hot water until the chocolate and butter has melted then leave to cool.
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Mix eggs and sugar until double in volume and looks thick and creamy like a milk shake.
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Add the cooled chocolate and butter mixture to the eggs and sugar mix then sift and fold in the flour and cocoa powder.
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Then turn up the oven to 180 degrees centigrade.
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Pour the mixture in to the lined brownie pan and place in the oven for 20-25 minutes until cooked.
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When cooked the top should have a shiny, papery crust and the sides will begin to come away from the tin.
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Take out of the oven and leave until completely cooled.
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Cut in to small square pieces and store in an air tight container in a cool, dry place.
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12
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13
Method for the chocolate cupcakes:
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Preheat the oven to 120 degrees centigrade.
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15
Line a 12 hole cake tin with paper cases.
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Mix the softened butter and sugar until cream.
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Add the eggs in one by one.
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Fold in the sifted flour, cocoa powder and baking powder.
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Turn the oven up to 180 degrees centigrade.
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Divide the cake mixture evenly between the 12 cake cases.
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Cook in the oven for 20 minutes or until the cakes are cooked.
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Once cooked place on to a wire rack until completely cool.
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Place in an air tight container in a cool, dry place.
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24
Method for the frosting:
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Mix the butter, icing sugar and frosting until the mixture has combined and looks and feels like the consistency of ice cream.
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26
Method to assemble the cakes:
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Spread and cover all the chocolate cakes with a tablespoon of frosting, alternatively pipe the frosting on to the cup cakes.
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28
Place one square piece of brownie and a chocolate toffee sweet on to each frosted cake.
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Cover with chocolate meringue sprinkles and drizzle caramel sauce to finish.
