Like most women I love chocolate and my memories of mom's brownies are good ones. Especially the ones that failed to come out the way she wanted them to. You know, the brownies that haven't baked properly and thus are still a bit wet on the inside? My sister and I ate them with a spoon and they were delicious! Sorry mom...
So when I came across a recipe for chocolate brownie cupcakes in The Cupcake I knew I just had to try those! They were very tasty with a good chocolate flavor, although of course not as moist as my mom's failed brownies were. You do need to carefully watch your oven on this one, since just a tad bit too long ensures you that your brownie cupcakes have a rather hard top.
This recipe makes 12 cupcakes.
- 225 g plain chocolate, broken into pieces
- 85 g butter (softened)
- 2 large eggs, lightly beaten
- 200 g soft dark brown sugar
- 1 tsp vanilla extract
- 140 g plain flour
- 75 g walnuts (optional)
- Preheat the oven to 180°C/350°F. Put 12 paper cases in a muffin tray.
- Place the chocolate and butter in a saucepan and heat gently, stirring constantly, until melted. Remove from the heat and stir until smooth. Leave to cool slightly.
- Place the eggs and brown sugar in a large bowl and beat together, then add the vanilla extract. Sift in the flour and fold in gently, then stir in the melted chocolate mixture until combined. Stir in the chopped walnuts.
- Spoon the mixture into the paper cases. Bake in the preheated oven for 30 minutes, or until firm to the touch but still slightly moist in the centre. Transfer to a wire rack and leave to cool.