• Clara Blanchette

fudgy brownie cups

good morning!

times are getting a little bit more chilly, but I don't want to say summer's ended yet. But we can't say that what's coming won't be beautiful, the leaves turning all sorts of colours and nice pumpkin pies.

BTW, i settled on a pretty schedule for my posts that I like. So, a few weeks ago, I posted a poll on instagram saying whether you preferred for me to publish at 7:30 a.m or 5:00 p.m and the morning sunshine won by only 10% or so. Nonetheless, I'll try to please the majority by posting at this time. And, according to statistics, I get more views on Fridays (from the time that I didn't publish on Fridays) so that's why it's that day of the week that gets the new gossip. I hope you guys are happy with the decision I made. Comment below!

So let's get to the post, you know? Well, the reason you probably clicked on this one is that of; one, the drooling-effect picture and the envying title. Fudgy brownie cups, that sounds amaaaazing no?

well, the story is that at a speed kayaking regatta that took place a couple weeks ago, I served these chocolate cups as a dessert and I don't know if it's me, but it seemed as if they got eaten pretty fast. If you were there, tell me, am I right?

And so, I decided after not so much hesitation, (that I'll tell you for sure) to write a quick post about these beauties.

Ok, so do you guys remember the most delighting fudge recipe that I put on my blog? Vision peeps, I'm pretty sure you know what I'm talking about. That's right, it's the chocolate-banana coconut fudge that was published last winter. If you liked the chocolate and coconut oil flavour, you're going to like this one as well.

Brownies are life, am I right? they are always a go-to recipe to make. That's why I've got another different recipe of brownies I store for you. let me tell you how good it is: 10/10, perfecto de perfecto!

Well, I think it's time to get started, so follow up!


- 1/2 cup melted coco oil

- 6 oz dark chocolate (or chocolate chips)

- 2 1/2 tbsp rice flour (or any kind of flour)

- 1/4 cup ground almonds

- 4 eggs

- 1 1/2 cups coconut sugar or brown sugar

- 1/2 tsp vanilla extract

- 3 tbsp water


- preheat the oven to 325F and grease or place reusable silicone cups in a muffin pan.

- chop the chocolate finely or use chocolate chips, and place in a large bowl. stir in the flour and the ground almonds. set aside.

- beat the eggs and sugar together until pale and fluffy, then set aside.

- place the coco oil, vanilla and water in a pan and bring to boil. pour this into the chocolate mixture.

- beat this until all the chocolate melts and the texture is smooth and creamy, then let it cool.

-fold in the egg mixture and pour the batter in the muffin cups.

- bake 10-15 minutes, until they're still a bit soft, so that they don't harden, but get really fudgy.

- let cool slightly in the pan and then out of the pan for 2 minutes.

Bon appétit mes chéries!