Brownie cupcakes
  • Cooking Time: 20-25 minutes
  • Servings: 2 dozen
  • Preparation Time: 20 minutes
  • 4 sticks unsalted butter, cut into pieces
  • 8 ounces unsweetened chocolate, chopped
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1/2 teaspoon salt
  • 3 3/4 cups granulated sugar
  • 8 large eggs
  • Confectioners sugar (optional)
  1. Preheat oven to 350°F; no need to grease if you have a good quality nonstick muffin tin.
  2. Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
  3. Spoon batter into muffin tin, filling up 3/4 of the way, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 10 minutes in tins and turn out onto racks. Repeat with remaining batter.
  4. Dust with confectioners sugar if desired.
  5. Dust with confectioners sugar if desired.
These have a soft center with a nice crunchy top, just like a brownie!!!