Brownie Cupcakes
These are dense, fudgy, and has that nice chewy exterior in every bite!
I don’t know about you, but my favourite part of a brownie is a corner or end piece. That chewy exterior, together with that rich, dense, chocolatey interior just hits the spot! This recipe exemplifies all the qualities that I love in a brownie; its super-rich, thick, fudgy and chewy at the same time. It does not have any similarity of a cakey brownie or a fluffy cupcake, so if that’s how you like your brownies then please stay away from this one….lol. These brownie cupcakes are great on their own and do not need any frosting. But if you want to frost them, feel free to try out my chocolate frosting recipe.
Yield: 12 cupcakes.
Ingredients
1/2 cup butter
1 cup sugar
2 cups semisweet chocolate chips
3 eggs
1/2 cup flour
1/4 cup cocoa powder
3/4 teaspoon salt
1/2 cup semisweet chocolate chips (optional)
Method
Preheat your oven to 350 degF. Butter or oil a 12-cup muffin tin.
In a saucepan on medium-low heat, melt the butter and the sugar. Once melted, remove from heat and add the chocolate chips. Stir until melted. Add the eggs, 1 at a time, combining after the addition of each egg.
Sift the flour, cocoa powder and salt into the chocolate mixture. Whisk thoroughly. Fold in the 1/2 cup of chocolate chips if you want to add them. Using a medium ice cream scoop, divide the batter amongst the 12 muffin tins; fill each about 3/4 way up. Bake for about 25-30 minutes or until done.
Enjoy!
