I found these beauties on one of my favorite blogs – Oregon Cottage. She made then as Quick & Rich Mini Chocolate Truffle Cakes. Her original recipe has much darker chocolate. 10 semi sweet and 4 bitter. We don’t keep that kind of chocolate in the house, nor do we like it… So i found some hershey bars, got to about 13 ounces, and sprinkled in enough chocoalte chips to make the 14 ounces described as chocolate in the original recipe.
I live at altitude, and I think with the milk chocolate the consistency was not as described. There was a note about tamping down the tops as they don’t spread. There was no need, as they were prety gooie still. There is also a note about sprinkling baking cocoa in the mini tins before adding the batter. For us, i don’t really think that was necessary.
They were delicious! Easy to make, and made 36-40 little cakes of joy!
Brownie mini muffins
Ingredients
- 5 tablespoons butter plus extra for greasing
- cocoa powder for dusting muffin tins
- 14 ounces chocolate
- 3 tablespoons sugar (separated)
- 2 eggs
- 1 tablespoon whole wheat flour
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess. (or non stick spray)
- Melt chocolate, butter and 1 tablespoon of the sugar for 1 minute in the microwave (or heat over a pot of simmering water) and then whisk until smooth. Let stand until it cools and thickens slightly, about 5 minutes.
- In the bowl of a food processo – Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder – Process for about 2 minutes.
- Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
- Use a small cookie scoop (about a tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed
- Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.
- Transfer to airtight containers at room temperature for 2-3 days or refrigerate for up to a week.
Verdict:
These were fun and pretty easy.
They did not look like the recipe photos, but I changed a number of things
If you try these out, which ever way – let me know what you think!
Definitely let them sit and set up longer in the mini muffin pans
