Hi Emilie, I am posting the adaptations I made to Nancy's (Epi/Gourmet) recipe. So easy. Link to original directions at bottom:
CHOCOLATE BROWNIES*****
Great moist brownies, kept well and froze beautifully.
These are probably the fudgiest brownies we've ever tried. They taste even better the day after they're baked. Brownies keep, layered between wax paper in an airtight container, 5 days. These can also be baked in a metal 9" X 13" pan. See link for original recipe for directions. I used [url=http://www.amazon.com/gp/product/B000F5IB3S/ref=oh_aui_search_detailpage?ie=UTF8&psc=1]
this mini muffin tin [url]
Oven Temperature: 325°F
Servings: 18 Yield: 54 mini brownies
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Inactive Time: 8 hours
Total Time: 9 hours
12 oz. unsalted butter, cut into pieces
12 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
1 tsp. espresso powder
5 extra large eggs
1 tsp. vanilla extract
1¼ cups cake flour (not self-rising)
1 cup plus 2 TBS. unsweetened cocoa powder (not Dutch process)
3 cups sugar
1/2 tsps. salt
You will need enough tins for at least 54 mini muffins. If not can do 48 in 2 tins and bake the rest in a small metal pan. If tins are not non-stick, use muffin papers.
Put butter with chocolate in an 8 cup Pyrex measuring cup and reserve the wrappers. Use the wrappers to butter non-stick mini muffin tins. Put Pyrex in microwave on 60% power for 2 minutes Take out and stir. If chocolate is not fully melted put back in at 60% power for an additional 20 seconds Add espresso powder and stir to mix. Let it cool a few minutes before adding eggs. While the chocolate cools, measure flour and cocoa into a separate bowl and use a whisk to stir together. Add sugar and salt and whisk again. Once chocolate has cooled to room temp, add 1 egg at a time whisking after each until completely incorporated. Add the flour mixture stirring until combined and then for an additional 50 strokes. Batter will be very thick.
Use a medium disher (40) to fill the mini muffin cups. They won't rise so fill to the brim. Wipe any excess that falls out of the cups. Place tins in refrigerator for at least 30 minutes.
Preheat oven to 325°.
Take out of fridge and bake one tin at a time for 18-24 minutes. Check at 18 minutes by inserting a toothpick. If it comes out wet, continue to bake for an additional 5 minutes and check again. Cool on rack in pan. To make sure the muffins will release from pan, rotate each one, and then refrigerate for a couple of hours. Can be placed in airtight tin or wrapped well in pan. Take out, wrap well. These are better the next day.
Recipe Type: Brownies, Chocolate, Desserts, Epicurious, Gourmet
Source: Gourmet 2/2010
Web Page:
http://www.epicurious.com/recipes/food/ ... ies-102992