Cupcake Brownies

I love anything chocolate. But… brownies? Those must be perfect or I’d rather eat something else. They have to have the right amount of chewiness, the perfect plush and decadent centers, and the perfect crust on top that shatters as you eat.

I know some people claim to have these amazing cocoa brownies – but after trying all of the recipes I have decided that there is NO such thing as good cocoa brownies. You just don’t get all of the texture and delicious brownie essence. Plus, I’m tired of trying cocoa brownie recipes that end up being huge failures and wasting decent ingredients in the pursuit of cocoa brownie nirvana.

I make my brownies in mini cupcake tins, so I pretend I’m only going to eat 2 at a time, and not the whole pan. These brownies are easy and just enough to make a sheet of mini cupcakes – no pesky teaspoons of batter left to worry about. I don’t use muffin tins because I think it’s blasphemy not to get that chewy exterior, but if you don’t want to worry about prying your brownies out of the tin – then that might be the best way to go.

Kaprise Kitchen’s Chewy Brownies

  • 8 tablespoons of butter, unsalted
  • 1 cup of dark chocolate chips, plus 1 tablespoon of chips
  • 2 eggs, whisked
  • 1/3 cup of flour
  • 2/3 cup of granulated sugar
  • 1/2 teaspoon of vanilla
  1. In a heatproof bowl, melt the butter and chocolate chips, stirring until smooth. Allow the chocolate/butter to cool for 20 minutes
  2. Whisk in the two eggs until smooth
  3. Stir in sugar and vanilla, it’s okay if your batter is a little grainy looking
  4. And gently stir in the flour until completely incorporated
  5. Fill muffin tin and bake brownies at 325 for 10 minutes, or until a toothpick comes out of the side of the brownie cleanly.
  6. Cool and enjoy.


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