Brownie cupcakes that will truyl indulge.


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Serves 16 brownies | Prep Time 15 minutes | Cook Time 35-40 minutes

Why I Love This Recipe

This recipe is out of the William-Sonoma "Essentials of Baking" book. My father bought this book for me on a trip to Idaho. He always finds me some sort of cooking goody on trips. Anyway, I recently need to make a treat for my daughter's kindergarten class's Halloween party and decided to see how they would fair as cupcakes and they were so delicious I have made the twice in the last two weeks. Yeah, a lot of chocolate, but my oh my.


Ingredients You'll Need

6 oz. (185 g) unsweetened chocolate, Chopped
3/4 cup (6 oz/185 g) unsalted butter, cut int 3/4-inch (2-cm) pieces
3 large eggs
1 3/4 cups (14 oz/440 g) sugar
1/4 teaspoon salt
2 teaspoon vanilla extract (essence)
1 cup (5 oz/155 g) plus 2 tablespoons all-purpose (plain) flour


Directions

Position a rack in middle of oven.


Preheat to 350 F(150 C).


Butter an 8-inch (20-cm) square baking pan.


Combined chocolate and butter pieces in the top of a double boiler over (but not touching) barely simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from the water and set aside to cool slightly.


In a large bowl, whisk together the eggs, sugar, salt, and vanilla until blended.


Whisk in the chocolate mixture until blended.


Sprinkle all of the flour over the mixture and whisk slowly just until blended.


Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.


Bake until a toothpick inserted in the middle comes out clean or with a few moist crumbs clinging to it. 35-40 minutes. Be careful not to overbake.


Transfer to a wire rack and let cool completely.


Using a large sharp knife and cut into 2-inch (5-cm) squares.


Store in an air tight container at room temp for up to three days.


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