Leah’s 12th birthday was last week and she rounds out all of the birthday celebrations. In our family, it’s Christmas and then birthdays as all of ours are within 3 weeks of each other. By the end of it all, I am all baked out! After changing her mind at least 15 times, she finally decided on these little guys.
Instead of doing a traditional pan of brownies, I placed the batter in lined muffin tins and as I removed them from the oven, I tapped the pan against the counter and it created the perfect indent in the brownie for the scoop of ice cream to rest on.
- 2/3 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 2 oz. unsweetened chocolate
- 4 oz. semisweet chocolate
- 10 tbsp. unsalted butter
- 1 1/4 cups sugar
- 2 tsps. vanilla extract
- 3 large eggs
Preheat oven to 325 degrees. Line 12 muffin tin with cupcake/ muffin liners and spray each with non-stick spray; set aside.
In a small bowl, whisk together the flour, salt, and baking powder; set aside.
In a saucepan, melt butter and chocolates over medium heat. Remove from heat and whisk in the vanilla extract and sugar. Add eggs one at a time, fully incorporating into the batter before adding the next egg. Repeat until mixture is smooth and glossy. Whisk in the dry ingredients until just incorporated. Pour batter into prepared muffin tins. Bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean. As soon as this occurs, as noted before, tap the pan against the top of the stove or counter to create an indent in for the ice cream; otherwise, let rest normally. Cool and remove from pan.
Top with ice cream flavor of choice and drizzle with chocolate sauce, if desired. If you’re going all out, top with additional garnishments.
Recipe source: http://addapinch.com/cooking/chewy-fudgy-cakey-brownies/