Now on to the Good Stuff...
A few weeks ago I was in the mood to make brownies from scratch so off I went to the land of blogs. I found Brown Eyed Baker blog and this wonderful recipe.
Here's what you need
1-1/4 cup flour, unbleached all purpose
1 tsp. salt
2 Tbl. unsweetened cocoa powder
10 oz. bag dark chocolate chips
1 cup butter, unsalted
1 tsp. instant espresso powder
1-1/2 cups sugar
1/2 cup brown sugar
5 eggs, at room temperature
2 tsp. vanilla extract
Preheat oven to 350 degrees. Spray a 9 x 13 with cooking spray and set aside, or using muffin tins, line 24 muffin tin cups with paper liners.
In a medium bowl mix the flour, cocoa powder and salt and set aside.
In the top of a double boiler or in a medium - large bowl over a pan of simmering water (the bowl must NOT touch the water; only use an inch or so water in a pan) Place the butter, espresso powder, and chocolate chips. Stir while melting everything together until smooth.
Remove bowl from top of pan. The mixture should be at room temperature.
Using a hand mixer add the eggs one at a time, completely incorporating after each one. Add the vanilla and mix well.
Next sprinkle half the flour mixture over the wet and beat on low until just incorporated, add the rest and using a rubber spatula fold the rest in by hand. Do not over beat.
I have made these two ways -
First is to use a 9 x 13 sprayed with cooking spray. Pour the batter into the prepared dish and bake for 35-40 minutes (see below). Do not over bake. Toothpick inserted into the middle will come out with a few bits of brownie still on it when it is the perfect doneness.
Oh, my Yummy Brownies!
This is the second way -
Using 2 muffins pans with 12 muffin tins each, line all 24 muffin cups with a paper liner and using a scoop (I use pampered chef 2 oz. scoop) fill the cups 2/3 way full.
Bake for 16 - 18 minutes depending on the chewiness you like. The toothpick should have a little chewiness look to it when inserted into the baked brownies.
Just as delish as the pan brownies and more handy for kids.
I used this vanilla Buttercream and tinted it with red gel food coloring and frosted the Brownie cups then sprinkled with Valentine sprinkles.
Beautiful Valentine Brownie Cups
Serves - 1 9 x 13 pan or 24 Brownie cups
Here's the handy printable - Chewy Brownies
Here's the handy printable - Vanilla Buttercream
Recipe adapted from - Brown Eyed Baker
Linking up with Fusion Friday at Jennifer Cooks
**Recipe revised on 2/23/12 - I just noticed I put the wrong ounce weight on the bag of dark chocolate.
**Revision on 3/8/12 - If you like a more cakey brownie bake for 40 - 45 minutes. If you like a more fudgy brownie then stay with the 35 - 40 minutes.