Oh so easy, oh so delicious, oh so worth not ever buying a box of brownie mix again. For real!!! This recipe is totally freezable to so I'm adding it to my bulk once a month cooking menu!!
Brownie Cups
1 cup or 2 sticks of butter
1 cup semisweet chocolate chips
4 eggs
1-1/2 cups sugar
1 cup all-purpose flour
1 tsp vanilla extract
In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Set aside to cool.
In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture. Batter will be runny.
Fill paper-lined muffin cups two-thirds full.
Bake at 325 degrees for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool.
Sprinkle 1 cup of chopped pecans in muffin cups before baking if desired.
1 comment:
This is basically my raspberry truffle recipe. I add a tbs of instant coffee dissolved in 1-2tbs water. I also add a couple tbs of raspberry jam. Mmmmm...
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