A tasty treat for the fall season
October 9, 2012 • 359 views
Filed under Life
Who doesn’t love brownies? These beauties are a little denser than cake and making them in a muffin pan means they can fit in your palm just like a good cookie. To top it all off, they are both incredibly delicious and easy to make.
These are not your usual crumbly, cake style brownies. Using chocolate chips instead of cocoa powder completely transforms the texture of the brownies and the result is perfection. Crisp, chewy edges, tops that crackle when you bite into them and a melty chocolate texture that will simply have you reaching for another and another. The brownies only get better overnight, as time gives them more room to develop, making the chocolate taste richer as time progresses. Making the brownies in a muffin pan turns them into an easy, grab-and-go dessert or snack but you can just as easily make them in a regular baking pan. Get your hands on some chocolate and make these soon.
Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers” by Nick Malgieri.
2 sticks (16 tablespoons) butter
1 cup semisweet or bittersweet chocolate
4 eggs, room temperature
1/2 teaspoon salt
1 cup dark or light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts (optional)
1. Preheat oven to 350 degrees. Butter and flour or spray a 12 cup muffin pan or 13-by-9-inch baking pan with cooking spray.
2. On top of a double boiler over barely simmering water, melt butter and chocolate together. Alternately, you use a heat-proof bowl and melt the chocolate and butter together in a microwave in 30 sec. intervals. Cool the mixture slightly. (This is important. The eggs could scramble when you mix them in if it’s too warm.)
3. In a large bowl or mixer, whisk the eggs. Whisk in salt, sugars and vanilla.
4. Whisk in the chocolate mixture. Fold in flour just until combined- don’t over mix! If using chopped walnuts, stir them in.
5. Pour the mixture into a baking pan or use an ice-cream scoop to divide the batter into the muffin tin. Bake for 20 to 25 mins. if you’re using a muffin pan, or for 35 to 40 mins. if you’re using a baking pan. Insert a toothpick to check if finished. If it comes out clean then you’re all done!