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Mini brownies

4 Nov

This is my all-time favorite brownie recipe.  I make them for just about any occasion and they are so tasty.  The recipe is from joyofbaking.com.  You can make them in a pan as you would usually for brownies or as mini brownies.  I just put the mini cupcake papers directly on a baking sheet and fill them up.

Brownies:

5 ounces (150 grams) semisweet or bittersweet chocolate chopped

1/2 cup (1 stick) (113 grams) unsalted butter cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (optional)

Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven.  Enjoy!

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