Brownies in Muffin Pans

Ingredients (Quantities):

• Unsalted butter: ½ cup (1 stick)
• Semi-sweet chocolate chips: 1 cup (divided, ¾ cup for melting, ¼ cup for topping)
• Granulated sugar: ¾ cup
• Brown sugar: ¼ cup
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• All-purpose flour: ½ cup
• Cocoa powder: ¼ cup
• Salt: ¼ teaspoon

Optional Ingredients:

• Chopped walnuts or pecans: ½ cup, for added texture
• Sea salt flakes: for topping

Instructions:

1. Preheat the Oven and Prepare Muffin Pan:

• Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan well or line with cupcake liners.

2. Melt Butter and Chocolate:

• In a microwave-safe bowl, combine the butter and ¾ cup chocolate chips. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.

3. Combine Wet Ingredients:

• In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

4. Add Chocolate Mixture:

• Stir the melted chocolate mixture into the sugar and egg mixture, mixing until fully combined.

5. Add Dry Ingredients:

• Sift in the flour, cocoa powder, and salt. Fold until just combined—don’t overmix.

6. Portion the Batter:

• Spoon the batter evenly into the muffin cups, filling each about ¾ of the way. Sprinkle the remaining ¼ cup of chocolate chips on top of each brownie.

7. Bake:

• Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft. Insert a toothpick into the center of one brownie to check; it should come out with a few moist crumbs for a fudgy texture.

8. Cool:

• Allow the brownies to cool in the muffin pan for about 10 minutes, then carefully remove them to a wire rack to cool completely.

Tips for Success:

• Avoid overbaking: For a fudgy texture, bake just until the centers are set. They’ll firm up more as they cool.
• Use liners for easy removal: If you don’t have a non-stick pan, use cupcake liners to prevent sticking.
• Customize with toppings: Try adding sea salt flakes, mini marshmallows, or nuts for added flavor.

Recommendations:

• Serve with a scoop of vanilla ice cream for an extra indulgent treat.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition (per brownie, estimated):

• Calories: 180
• Protein: 2g
• Fat: 9g
• Carbohydrates: 24g
• Fiber: 1g
• Sodium: 50mg

Enjoy these Brownies in Muffin Pans—a fun twist on a classic favorite that’s easy to share!