What happens when you cross a brownie and a cupcake? This amazingly moist and decadent dessert.
I have had this recipe for years, and have tweeked it enough I can comfortably call it my own.
When you peruse the ingredient list – it is a show stopper, but definitely worth having one…or two…
These are great for summertime as no frosting is needed, they are perfect just as they are. ENJOY!
Decadent Brownie Cupcakes
2 cups flour
2 cups granulated sugar
1 cup brown sugar, packed
2 tsp. vanilla
8 eggs, the white and yolk
8 egg yolks
12 oz. semi-sweet chocolate
16 oz. (4 sticks) salted butter
Preheat oven to 325 degrees. Line muffin cups with paper liners.
In a saucepan melt slowly the chocolate and butter. Do not let it burn or scorch.
In a mixing bowl, combine the flour and sugar.
Add the eggs and yolks, beat the mixture until smooth.Add the vanilla.
Add the chocolate and butter mixture to the egg mixture, beating until smooth.
Cover the bowl with saran wrap and chill in the refrigerator until set up; about 1-2 hours.
When ready, scoop mixture into paper muffin cups, filling them 3/4 full.Bake for approximately 15 -20 minutes for regular size cupcakes; check for doneness with toothpick inserted shows almost clean.
Cover and chill any leftover batter to use later, which will keep in refrigerator for up to 5 days.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014
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