So, a few weeks back I went to a Pampered Chef party. They have some pretty cool stuff I must say. I don't own much stuff from that company and never really though much of it. That was until I tried out this baking tray. Well, I can't even explain the difference in using this tray to my normal muffin trays. Okay, the obvious like these are square. But apart from that, it bakes so evenly with zero hot spots and an absolutely perfect bake. My kids noticed the difference straight away and said they were much better done in this tray. So, I think I just might be converted. Thanks Pampered Chef! It was called a brownie pan, but it can easily be adapted for any little cakes and muffins.
These little cake bites are absolutely delicious straight out of the oven! Melted chocolate and warm cakey texture...mmmm.
Chocolate Chip Cake Squares
Makes 12 / Prep time: 10 minutes / Bake time: 15 minutes
1 1/2 Cups/185 grams of flour
3/4 Cup/150 grams sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup/125 grams butter at room temperature
2 large eggs
2 teaspoons of vanilla extract
1/2 Cup/120 ml whole milk
1 Cup/175 grams chocolate chips
Preheat oven to 350 degrees F. Grease 12 muffin tins. Or in this case square individual cake tins. I recommend you line the bottom of the pan with parchment paper and grease that as well.
In a medium sized bowl sift together the flour, baking powder and salt. Set aside.
Whisk the vanilla into the milk and set aside.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter.
Next, add half the flour and stir in gently. Then add all the milk and stir to combine. Add remaining flour ans stir to combine. Once it is all incorporated, add the chocolate chips and stir to combine.
Pour batter into your prepared dish and bake for approximately 15-18 minutes. Insert a toothpick in the centre and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. This can be served straight away. Will keep for a few days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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