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Brownie Cupcakes

August 21, 2009
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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.

Ingredients:
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

Directions:

  • 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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