Sugar-Crusted Brownies

(Makes two dozen)

½ pound (2 sticks) unsalted butter, plus extra for muffin tins
1 cup sugar, plus extra for muffin tins
6 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
3 large eggs
1 tbsp vanilla
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt

Brush the inside of the cups of a standard muffin tin with melted butter. Spoon about 1 tbsp of sugar into each of the greased cups and shake and tap around to cover the bottom and sides of the cups completely with a thick coat of sugar. Tap out any excess sugar.

Preheat oven to 350 degrees.

Combine the butter, semisweet chocolate and unsweetened chocolate together in a small pan and heat until melted and combined. Remove from the heat and set aside.

In a large bowl mix together the eggs, sugar and vanilla until combined. Stir in the chocolate mixture and then slowly add the flour, baking powder and salt until combined.

Spoon about ¼ cup of the batter into each of the muffin cups. If you run out of batter, make sure to wipe out the empty cups or you will have a mess.

Bake until the tops are firm and toothpick comes out clean from the center 20-25 minutes. Be careful not to over bake. Transfer to a wire rack to let cool enough to handle. Run a think, sharp knife around the edge of each brownie and then carefully tip it out and catch it in your hand. Place the brownies on a wire rack to cool slightly. Enjoy!

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