This is not for cake-like brownie lovers. This is for lovers of those that eat the brownie batter and leave little for the brownies. Rest assured, as long as you don't overbake them, they will give you the gooey-ness you're craving.
Makes about 36 mini brownies
Ingredients:
- 3/4 cup butter
- 2 cups sugar
- 1 1/2 teaspoons vanilla
- 3 large eggs
- 1/2 teaspoon baking powder
- 4 squares unsweetened chocolate
- 1/4 teaspoon salt
- 1 cup flour
1. Cut about 40 pieces of parchment paper about 4.5 " square.
2. To form the wrappers, push a square into one of the muffin openings and run your finger along the edges at the bottom. Do this for all the wrappers. They won't sit in the pan well until you put the batter to weigh them down.
3. Melt the chocolate and butter in a medium sized pot.
4. Add sugar and vanilla and stir until blended. Turn off the heat and move the pot to the side.
5. Add the eggs and stir until blended.
6. In another bowl, mix the flour, salt, and baking powder.
7. Slowly stir the dry ingredients into the chocolate mixture until blended.
8. If you want nuts, add nuts. If you want to do half with and half without like I did, wait until you've used half the batter before adding the nuts.
9. Spoon one soup spoon's worth of batter into each wrapper. It calls for some super power dexterity because the batter is really thick.
10. Bake for 16-17 minutes in the oven at 350 degrees. They are soooooo gooey good.
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