They're muffins in the morning and brownies by night. Overbaking kills brownies. Check for doneness by pressing on their tops - they'll spring back when ready. Makes one dozen 2-1/2 inch muffins.
2 cups semi-sweet chocolate chips
10 tbsp unsalted butter
4 eggs, lightly beaten
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1 cup chopped walnuts or pecans
Milk chocolate chips
Preheat oven to 350; line 12 muffin cups with foil liners and coat each with nonstick spray.
Melt semisweet chips and butter together in a large in a microwave at 50% power for 1 minute;stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly.
Whisk eggs, sugar, vanilla and salt into melted chocolate. Be careful that the chocolate isn't too hot, or it will scramble the eggs.
Fold in flour just until incorporated. Add 1 cup milk chocolate chips and nuts.
Scoop about 1/3 cup batter into prepared foil cups. Then mound the top with an additional heaping spoonful of batter.
Top each with additional milk chocolate chips. Bake 35-40 minutes, remove from the pan, and cool on a rack.
No comments:
Post a Comment