Thursday, May 31, 2007

Miniature Brownie Cups

 


















My miniature muffin pan doesn’t get the love it deserves from me. (Then again, neither does my 15 x 10 x 1-inch pan or my 9-inch springform pan, but those are two other posts altogether.) In an affectionate effort to show him some much-craved love before he gets bubble-wrapped and put into storage next week, I wanted to bake some two-bite treats, and Miniature Brownie Cups seemed to be the perfect recipe to make.

My friend Amy and I finally got together for lunch today at Brio after two previous failed attempts, so I figured that was a good enough reason to bake something. (Isn't there always a good enough reason to bake, though?) After sampling one of these from the first batch, I decided to bake two more batches. One batch for Amy to take back to her office to share with her co-workers, another batch for her to take home to her hubby and son and, well, a batch for me. Boy-oh-boy is Mr. Miniature Muffin Pan finally feeling the love!!! Three times in one day is more action than he's gotten in the six or so years I've owned him.

These brownie cups are really delicious. The texture is somewhere between that of chocolate cake and a crunchy top/chewy middle brownie. The pecans, which toast on top of the brownie cups as they bake, add a nice crunch, too. I think these would be really good using miniature baking M&M's, too.

Yummy and easy to make... my kind of recipe!!!

Miniature Brownie Cups

Source: Old-Fashioned Bake Sale, p. 79

6 tablespoons unsalted butter, melted
¾ cup sugar
½ teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
¼ cup natural or Dutch-processed cocoa powder
¼ teaspoon baking powder
Dash salt
¼ cup finely chopped pecans

Preheat oven to 350 degrees F. Line small muffin cups (1 ¾ inches in diameter) with paper baking cups. Whisk together butter, sugar and vanilla extract in medium bowl. Add eggs, one at a time; beat well.

Sift together flour, cocoa powder, baking powder and salt; gradually add to butter mixture, whisking until well blended. Using a spoon, fill muffin cups ½ full with batter; sprinkle nuts over top.

Bake 12 to 15 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly; remove brownies from pan to wire rack. Cool completely.

Makes about 24 brownies.

 
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3 comments:

Kristen said...

I can always come up with a good reason to bake. These look delicious!

Amy said...

These are so good Rob and I ate them while watching The Office last night and for breakfast this morning. My co-workers were sad to hear you are moving to Canada at the end of the month. LOL They say thank you too.

Have a good weekend.

Mindy said...

Hi, Kristen. These were delicious, and I'm all about easy recipes these days.

Amy,

Miniature Brownie Cups and The Office were made to go together. Good to know I'm not the only one whose breakfast consists of "anything leftover" from the night before. If you're still here when I get back from Vancouver (or if I even come back), rest assured that I will start baking for you, Rob and your co-workers again.