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Brownie Cupcakes

August 21, 2009

Living abroad means living without Betty Crocker cake and brownie box mixes. So…I have to make everything from scratch. Which isn’t all bad–in fact it’s quite tasty! I pulled this brownie recipe from a magazine a while back, but don’t remember which one. These are pretty easy to whip up and I love that they’re individual servings. I like to serve them as part of a make-your-own-brownie-sundae bar, with vanilla ice cream, hot fudge, and whipped cream. This recipe makes 24 cupcakes.

12 oz. semi-sweet chocolate chips
1 1/4 cup butter
2 cups granulated sugar
6 large eggs
1 1 /2 cup all-purpose flour
1 cup chopped walnuts


  • Pre-heat oven to 325 degrees F.
  • Line two 12-cup muffin pans with paper liners.
  • Melt chocolate chips and butter in a small bowl, on HIGH in microwave for 1-2 minutes. Stir well.
  • Beat eggs and sugar in a large bowl for 3 minutes, or until mixture falls from beaters in ribbons.
  • With mixer at medium speed, add melted chocolate mixture to egg mixture.
  • Gradually add flour and mix until combined.
  • Stir in walnuts.
  • Scoop batter evenly into muffin tins, filling 3/4 full.
  • Bake 25-30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.
  • Cool in pans 5 minutes, and cool on wire racks completely before serving.
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