ULTIMATE BROWNIE MUFFINS

Brownies are one of my favorite simple desserts in the whole world, and I have more than ten different recipes for them that I make regularly. When it comes to brownies in a muffin form, though, there’s so far only been a single recipe that I keep coming back to. It creates brownies that hold their shape well, yet stay fudgy and soft in the center. They look good, and taste ten times better.

The recipe starts with whipping the eggs until they’re pale and thick. This step is what makes this lovely crackly, shiny top. Although air is incorporated into the batter, the muffins still turn out dense and not airy, which is how we all like them, right?

The combination of melted chocolate and cocoa in the recipe makes for an over-the-top chocolate flavor. Be sure to use the highest quality products for the highest quality results.

Ingredients

• 4 oz/113 g bittersweet or semisweet chocolate, coarsely chopped
• ½ cup (1 stick/113 g) unsalted butter, cut into small pieces
• ⅓ cup plus 1 tablespoon (55 g/2 oz) all-purpose flour
• ⅓ cup (35 g/1.2 oz) unsweetened cocoa powder (Dutch-processed)
• ⅛ teaspoon salt
• 2 large eggs
• ¾ cup (150 g/5.3 oz) granulated sugar

Instructions

1. Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
2. To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
3. .............................................

for full recipes please see : prettysimplesweet.com

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