This is a fantastic brownie recipe. I usually only make brownies with cocoa powder instead of actual chocolate because I hate melting chocolate; it’s just one extra step that I prefer to omit from my brownie baking regimen. However, seeing as how I wanted to use my new mini-muffin tins, I figured I would try out a new recipe as well. I made a great decision! These brownies are chewy, chocolatey, and the tops crackle when you bite into them. They’re perfect for a party or if you simply want a mess-free, hassle-free dessert. If you’re looking for something that you can make and easily control how much you eat, these are great as well. I think they’d be even better if you added some mini chocolate chips! I’ll have to try that next time. These honestly melt in your mouth, and who would expect less, as the recipe is from Nick Malgieri’s book Chocolate, which was named the best chocolate book in the world the year it was published. Malgieri was also named one of the ten best pastry chefs in America, as well has having been nominated for multiple James Beard Awards. In short, the man knows a thing or two about chocolate! Don’t be intimidated though; the hardest part about this recipe is melting the chocolate in the microwave! These get even better the next day, as they’re chewier and the chocolate flavor has developed even more, especially if you use a high quality chocolate (although you can use whatever you have available).
I originally thought that the ingredient list included both chocolate and cocoa powder, but I was mistaken and it only called for chocolate.
Whisk together the four eggs.
Whisk in the granulated sugar, brown sugar, salt, and vanilla.
Melt the butter and chocolate in a double-boiler, or in the microwave in 30-second intervals in a heat-proof bowl, as I did. Pour it into the sugar mixture and whisk to combine.
Add the cup of flour and fold in with a spatula gently until just combined; don’t over mix.
Spray your pan with Pam, or, as I HIGHLY, HIGHLY recommend, line your tins with mini-muffin cups or liners (I didn’t and mine were pretty hard to get out of the pan) and spoon a bit less than a tablespoon into each cup (do NOT put an entire tablespoon in, it’s too much and they will overflow). Bake at 350 degrees F for 20-22 minutes, until the tops are shiny and they don’t wiggle when you shake the pan.
Allow to cool completely before removing from the tins.
- 2 sticks (16 tablespoons or 1 cup) unsalted butter, room temperature
- 1 cup semisweet or bittersweet chocolate (I used Ghirardelli chocolate chips)
- 4 eggs, room temperature
- ½ teaspoon salt
- 1 cup dark or light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- Line and spray with Pam 2 24-cup mini-muffin tins. Preheat your oven to 350 degrees F. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together, stirring frequently. Set aside.
- In a large bowl or mixer, whisk together the eggs. Whisk in the salt, sugars and vanilla. Whisk in chocolate mixture, then fold in flour just until combined, by hand if necessary.
- Pour the batter into your prepared pans. Bake for 20-22 minutes or until shiny and the brownies don't wiggle in the pan when you shake it a bit. Cool completely before removing from the tins. Makes 44 brownie bites.