The Royal Rhino Mudbath Brownie Bites
Densely delicious chocolate brownies, with a cheeky addition of cream liqueur both to the buttercream and to the base. Make a big batch, and if you can resist, put some in the freezer for easy entertaining.
Ingredients
For the brownie bites
- 170 gr plant butter (you can also use normal butter)
- 1.5 cups brown sugar
- 85 gr dark chocolate, chopped
- 0.5 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup The Royal Rhino cream liqueur
- 2 tbsp instant coffee
- 1 cup walnuts, chopped (or any of your favourite nuts)
- 2 eggs, large
- 0.5 cup gluten-free all purpose flour (you can use normal all purpose flour, too)
For the frosting
- 80 gr plant butter, softened (you can also use normal butter)
- 2/3 cup icing sugar
- 2 tbsp The Royal Rhino cream liqueur
- cherries and walnuts to decorate
Instructions
For the brownie bites
- Preheat oven to 180C degrees. Grease mini muffin tin.
- In a double boiler combine butter, sugar, unsweetened baking chocolate, cocoa powder, salt, and The Royal Rhino cream liqueur. Turn heat to medium and stir intermittently until butter and baking chocolate are melted, and ingredients are completely moistened. Mixture might still be grainy- that's okay.
- Add instant coffee and mix.Remove from heat and set aside for about 5 minutes, or until mixture cools slightly.
- Next whisk in eggs one at a time until fully incorporated.
- Add flour and whisk until fully mixed.
- Fill muffin tin almost to the top with brownie batter. Bake for 18-22 minutes. (Mine took 20minutes). Let cool in the pan before removing to frost.
For the frosting
- In a small mixing bowl add softened butter and beat well until fluffy.
- Gradually add powdered sugar and salt, mixing well after each addition.
- Add The Royal Rhino cream liqueur and mix to combine, and decorate once the brownie bites are cool.