Muffin Tin Brownies
These muffin tin brownies are my way of getting more edge into a pan of brownies. They’re dense and rich and thick with just a touch of fudginess in the middle.
I slightly underbake my brownies to keep those middles a little fudgy. Since I underbake them, the middles fall a little as they cool, which makes the perfect little dip to set a scoop of ice cream in.
INGREDIENTS
12 ounces bittersweet chocolate chips 60-70% cacao
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar packed
1 tablespoon vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder not Dutch-processed
1 cup chopped pecans optional
1/2 cup mini semisweet chocolate chips
INSTRUCTIONS
I slightly underbake my brownies to keep those middles a little fudgy. Since I underbake them, the middles fall a little as they cool, which makes the perfect little dip to set a scoop of ice cream in.
INGREDIENTS
12 ounces bittersweet chocolate chips 60-70% cacao
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar packed
1 tablespoon vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder not Dutch-processed
1 cup chopped pecans optional
1/2 cup mini semisweet chocolate chips
INSTRUCTIONS
- Preheat oven to 375 F. Grease and flour a 12-cup muffin tin. Set aside. Make sure you really grease the muffin tin so that the brownies don't stick.
- Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- Remove from heat, and set aside.
- In the bowl of a stand mixer, beat the eggs, sugars, vanilla, and salt on high speed 5 minutes, or until the batter is thick and creamy.
- Read more recipe please see : www.ihearteating.com
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