Sunday, February 3, 2008

Fudgy Brownie Rounds

These brownie rounds are part of Love and Death by Chocolate. You can also pour this batter into a small pan, or double the recipe for an 8"x8" pan.

Fudgy Brownie Rounds for Love and Death by Chocolate
(makes 8 two-inch brownie rounds)

2 tablespoons unsalted butter
3 ounces semisweet (70%) chocolate
2 tablespoons flour
4 teaspoons unsweetened cocoa
¾ teaspoons espresso powder
½ teaspoon baking powder
Pinch of salt
1 egg
1 egg white
¼ cup + 2 tablespoons granulated sugar
2 tablespoons dark brown sugar
½ teaspoon vanilla extract
2 tablespoons sour cream
1 ounce semisweet chocolate chunks

Heat oven to 325° F. Lightly butter 8 muffin cups, place a parchment paper round in the bottom, and butter the parchment.

Place the butter and unsweetened and the chocolate in a small glass bowl. Microwave on low power (3) for 3 minutes, stirring every minute.

In a small bowl, sift together the flour, cocoa, espresso powder, baking powder, and salt. Set aside.

Put the egg, egg white, sugars, and vanilla in a medium mixing bowl. Using a handheld mixer, whip on high speed until the mixture is thick, 1-2 minutes. Add the chocolate mixture and mix on low speed for 15 seconds. Fold in the dry ingredients by hand, then fold in the sour cream and chocolate chunks.

Divide the mixture evenly between each of the 8 muffin tins. Bake for 20-22 minutes; a toothpick should come out mostly clean. Let the brownies cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.

No comments:

Related Posts Plugin for WordPress, Blogger...