Monday, January 2, 2012

Two Bite Brownies

Moist, rich, easy-to-pop-in-your-mouth-chocolate-goodness! Yum!

3 eggs
1 3/4 c. sugar
1 tsp vanilla
1 c. flour
3/4 c. cocoa powder (not cocoa mix)
1 tsp salt
2 sticks + 2 Tbl of butter, melted
1 c. semi-sweet chocolate chips (the miniature chips work the best)
2 Tbl powdered sugar, for dusting (optional)

Preheat oven to 350F

Grease a 24 cup mini-muffin tin and set aside.

In a large mixing bowl, combine eggs, sugar and vanilla; whisk together. In a separate mixing bowl, combine flour, cocoa powder and salt. Add 1/3 of the dry ingredients and 1/3 melted butter to the egg and sugar mixture. Whisk until incorporated and then repeat with the dry ingredients and the melted butter until all is combined.

Fold in the chocolate chips. Fill each muffin cup only 3/4 full (if filled to the top the brownie will rise while cooking and form a crust - this crust makes it very hard to get the brownie out of the pan**). Bake for 17 minutes or until set but still a bit moist in the center. Let cool in the pan for 15 minutes. Remove brownies and let cool for another 30 minutes. Dust with powdered sugar. Enjoy!

*You will most likely have enough batter to make at least another 6 to 12 brownies.

**I always get a few "ugly" brownies- ones that don't make it out of the pan in one piece! Instead of throwing them away (that would be a sin!) I save all the "uglies" in a plastic container and store in the freezer. When it's ice cream sundae time (and it is a lot around my house!) I have the frozen "ugly" brownie crumbles to add to the sundae! Yum!

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