Brownie Cups
Servings: 24
Ingredients
- 1 cup (4 ounces) unsweetened chocolate, broken in pieces or chopped
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 cup (2 sticks) butter
- 1 cup (200 grams) granulated sugar
- 1 ½ cups (175 grams) firmly packed light brown sugar
- 5 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups (175 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- 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 15-20 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.