Triple-Chocolate Brownie Cups
Yield: 12
Ingredients:
1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, coarsely chopped (1 cup)
1 ½ cups sugar
3 large eggs
¼ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ cup plus 2 tablespoons unbleached all-purpose flour
1 cup (6 ounces) milk-chocolate chips
1 cup (6 ounces) white-chocolate chips
Directions:
Preheat oven to 350°F. Line twelve 2-1/2-inch muffin cups with paper bake cups. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth.
Remove from heat and whisk in sugar.
Whisk in eggs, one at a time, until combined.
Whisk in cocoa and salt.
Fold in flour until combined.
Stir in all the chocolate chips.
Fill each cup nearly full with batter. Bake until the top of the brownie cup appears set and edges are slightly puffed, 20-25 minutes. Let brownies cool in the pan for 15 minutes. (The center of brownies may dip upon cooling.)
Transfer to a wire rack and let cool completely.
Notes:
Storing Triple Chocolate Brownie Cups:
The brownie cups can be stored in an airtight container at room temperature for up to 3 days.
Variations:
Nutty Triple Chocolate Brownie Cups: stir 1/2 cup chopped walnuts or pecans into the batter with the chocolate chips.
Triple Chocolate Brownie Squares: Bake the batter in an 8-inch square pan, lined with buttered parchment, for 35 to 40 minutes, and then cut into 2 1/2-inch squares.
Recipe courtesy of Martha Stewart.com
