Brownie cups, otherwise known as a dense, fudgy single-serve brownie baked in a muffin tin.
I brought these to a friend’s house, and people ate them happily enough, although the brownies were significantly improved after dunking them in the caramel sauce I brought along.
This is recipe no. 3 out of the ones I’ve attempted out of Little Flower, and I am realizing that I didn’t go into this with a plan for what to do if I like some fraction of the recipes, but not all of them. Considering the fact that I have at least 10 more recipes in this cookbook bookmarked to try, maybe this was an anomaly. I think I’ll give another savory recipe a chance. I guess I’m changing the rules from 3 recipes to a minimum of 3 – because missing out on trying her Buttermilk Pretzel Rolls seems like it could be a tragedy.
Adapted slightly from Little Flower: Recipes from the Cafe
- 1 cup (4 oz) unsweetened chocolate, broken in pieces or chopped
- 1 cup semi-sweet chocolate chips
- 1 cup (2 sticks) butter
- 1 cup granulated sugar
- 1½ cups firmly packed light brown sugar
- 5 large eggs, at room temp
- 2 teaspoons pure vanilla extract
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- Preheat the oven to 325°F.
- Line muffin pans with paper cups (or grease the tins). This recipe makes enough to fill 4 standard 6-cup trays.
- Melt chocolates and butter together in microwave for 30-second increments, stirring in between, until just melted. This should take about 2-3 minutes of microwave time. Allow this to cool, about 5 minutes.
- Whisk together sugars, egg, & vanilla until fluffy (about 3 minutes).
- Fold in cooled chocolate mixture.
- In a separate bowl, stir together flour, baking powder, & salt. Fold the flour mixture into the wet ingredients.
- Fill the prepared muffin tins ¾-full with batter. Bake for ~20 minutes, until beginning to crack on the surface and the edges are puffed. When done, moist crumbs should stick to an inserted toothpick.
- Allow to cool for at least 5 minutes, then transfer to a metal cooling rack until completely cool.
- Transfer to refrigerator, chill at least 1 hour to set the fudgy center.