Choco Brown Sugar Minis

I’ve always loved making this, adapted from an old book. No nonsense simple recipe which does not require you to melt chocolate. I also managed to lay my hands on Ricotta Cream Cheese (Auroville) which is rarely available. So, I frosted my minis with it and silver balls although my photo is without the frosting! Last of all, I’m not used to writing my recipes, so pardon me for any mistakes 🙂

For the minis:

125 g self raising flour or 125 gms flour + 1 1/2 tsp baking powder + 1/2 tsp salt

125 g soft butter

125 g brown sugar (powdered)

30 g Cocoa powder

2 eggs

1/4 tsp vanilla essence

For frosting:

Preheat over to Gas 4 or 180 C. Line your mini muffin pan with muffin cases.

Sift flour, cocoa powder, baking powder, salt.

Beat sugar and butter till light and fluffy. Add the egg and smoothen it out.

Add the flour mixture and vanilla.

Spoon it in to the muffin cases and bake it for about 10-12 minutes.

Once cool, use a butter knife to frost and top with silver balls.

Ricotta frosting:

Beat together (Ricotta cream cheese and brown sugar) to get a smooth mixture.