Description
The flavor of a brownie in a cupcake pan. It's perfect for those times you need a portable treat or don't have the right size pan but really, REALLY want that brownie flavor (and crackly tops). Use better chocolate for a stronger chocolate flavor. I found this recipe on AllRecipes back on September 25, 2019.
Ingredients
Units
Scale
- 1 cup Butter
- 1 (Generous) cup Semi-Sweet, Dark, or White Chocolate Chips
- 4 Large Eggs
- 1 1/2 cups Sugar
- 1 cup Flour
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- 325* oven.
- Line pan with cupcake liners or grease the pan (I used Baker's Joy).
- Melt together Butter and Chocolate Chips in saucepan. Stir until smooth.
Let cool! If you DO NOT let it cool, the mixture will COOK your egg whites and leave a stringy white swirl in your brownies. It should NOT be hot. - Combine Eggs, Sugar, and Vanilla. Mix well.
- Mix in the COOLED Chocolate Mixture.
- Mix in Flour BUT do not completely mix in the Flour before you add in the Chocolate Chips.
- Combine ingredients until smooth. Do Not overmix. Once it's smooth—you're done!
- Fill your cupcake cups half full.
- Bake 20-30 minutes or until a tester comes out with a few dry crumbs.
- Remove from pan to cool so your cupcakes don't keep baking and over-bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American