Wednesday, July 23, 2008
Itty Bitty Brownies
I get cravings for certain sweets from time to time, and I went through a phase searching for the best brownie recipe. I still have yet to find a recipe that I can all THE BEST, but this recipe that I found on epicurious.com makes some pretty awesome brownie cupcakes. Because they're so dense and rich, I like to make them into mini babycakes, so you don't feel like you've overdosed on chocolate, if that's even possible. Plus it's just that much easier to eat. These babies are great topped off with a nutty butty peanut butter frosting, or even just dusted with some icing sugar for simplicity.
PS. The recipe calls for walnuts, but I am one of those who hates having nuts interfering with my brownies, so i leave them out. Feel free to add them if you wish.
Brownie Cupcakes with Peanut Butter Frosting
6 tbsp butter
1¼ cups semisweet chocolate chips (about 8 oz.)
3 oz. unsweetened chocolate, chopped
½ cup (packed) golden brown sugar
1/3 cup sugar
1 tsp vanilla
½ cup all purpose flour
¼ tsp salt
1 cup icing sugar, sifted
¾ cup creamy peanut butter
¼ cup butter
¼ tsp vanilla
4 tsp (about) whipping cream (optional)
1. Preheat oven to 180 degrees Celsius.
2. Combine butter, ½ cup of chocolate chips and unsweetened chocolate in top of double boiler set over gently simmering water. Stir until mixture is melted and smooth. Remove from heat.
3. Whisk both sugars into chocolate mixture, when whisk in eggs one at a time.
4. Whisk in vanilla, then flour, salt and remaining chocolate chips. (Add the walnuts at this time too if you wish.)
5. Scoop batter into cupcake papers, and bake for about 12 minutes for babycakes (20 minutes for regular-sized cupcakes), or until tester inserted in the center comes out with moist crumbs attached. Transfer cupcakes to rack and cool completely.
1. Put icing sugar and the next 3 ingredients into a medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.