Supplies
Ingredients
Directions
1
Preheat the oven to 350F.
2
Grease a 24-cup mini-muffin pan.
3
In a medium saucepan, melt the butter over medium heat:
• Butter, unsalted (10 tablespoons or 141g)
4
Stir into the mix:
• Sugar (1 cup or 200g)
• Cocoa powder, unsweetened (2/3 cup or 67g)
• Vanilla extract (2 teaspoons)
• Salt (3/4 teaspoon)
5
Remove from the heat and let cool for 5 minutes.
6
Quickly whisk in the 2 eggs until well combined.
7
Add the flour and stir until mostly combined:
• Flour (1/2 cup or 60g)
8
Add the chocolate chips and stir until no flour remains.
• Chocolate chips (1/2 cup or 90g)
9
Scoop batter into the muffin cups.
10
Bake for 12 to 15 minutes or until the brownies are set and the tops or cracked and shiny.
11
Let cool in the pan on a wire rack for 10 minutes.
12
Store any leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
