Prep 25 mins
Cook 25 mins
Never satisfied with just one brownie? Well, now here's the perfect opportunity to dive into the equivalent to two or three brownies and still say you really did just eat one!!! Serve these warm, with fudge or caramel sauce and a scoop of ice cream for a fun, and decadent, dessert;)
- 3 ounces unsweetened chocolate
- 1⁄2 cup butter
- 2⁄3 cup flour
- 1⁄4 teaspoon baking powder
- 1 pinch salt
- 2 eggs, lightly beaten
- 1 1⁄8 cups sugar
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 cup milk
- 1⁄3 cup semi-sweet chocolate chips or 1⁄3 cup milk chocolate chips or 1⁄3 cup white chocolate chips
- Preheat oven to 325*F.
- Butter and flour a 12-cup muffin tin, or line with paper liners; set aside.
- In a small saucepan, melt the chocolate and butter together over low heat, stirring often; remove pan from heat and let cool slightly.
- In a small bowl, whisk together the flour, baking powder, and salt; set aside.
- In a medium bowl, using an electric mixer on high speed, beat the eggs until frothy.
- Slowly beat in the sugar; continue beating until the mixtue is light and thick.
- Reduce mixer speed to low.
- Blend in the chocolate mixture, then the vanilla.
- Alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating just until combined--do not overmix.
- Fold in the chocolate chips.
- Ladle the batter into the prepared tins; bake until the cupcakes are shiny and crackled on top and firm around the edges (centers will still be very soft), 25-30 minutes.
- Cool 10 minutes in the tins; gently pry the cakes from the cups with a small knife (a butter knife is good) and carefully transfer to wire racks and cool completely.