•  4 oz/113 g
    bittersweet or semisweet chocolate , coarsely chopped
  •  ½ cup (1 stick/113 g)
    unsalted butter, cut into small pieces
  •  1/3 cup plus 1
    tablespoon (55 g/2 oz) all-purpose flour
  •  1/3 cup (35 g/1.2 oz)
    unsweetened cocoa powder (Dutch-processed)
  •  1/8 teaspoon salt
  •  2 large eggs
  •  ¾ cup (150 g/5.3 oz)
    granulated sugar

  1. Preheat oven to 350F/180C. Line 12 muffin cups with liners.
    Set aside.
  2. To make the brownies: In a medium heatproof bowl, place
    chocolate and butter. Heat mixture in the microwave in 20-second intervals,
    stirring between each interval, until melted. Alternatively, you can set the
    bowl over a saucepan of simmering water, stirring occasionally. Set aside.
  3. In a small bowl sift flour, cocoa, and salt. Set aside.
  4. Using a mixer fitted with the whisk attachment, whisk eggs
    and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to
    low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and
    fold, using a rubber spatula, just until combined. Do not overmix.
  5. Divide batter between liners, filling them about ¾ full.
    Bake for 13-16 minutes or until a toothpick inserted into the center of the
    muffins comes out with moist crumbs and not dry. Be careful not to overbake as
    this will make the brownies dry. Transfer to a wire rack and let cool for 10
    minutes before removing from pan. Allow muffins to cool completely on a wire
  6. Store muffins in an airtight container at room temperature
    or in the refrigerator for up to 2 days. Allow to reach room temperature before

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