Monday, July 22, 2013

Dark Chocolate Cookie Cups

The dark chocolate richness really came through in these bite-sized chewy cookie brownies. I baked them in mini muffin tins and found that I liked the ones slightly underbaked better. The time I listed below fully bakes them, but take off a few minutes if you prefer underdone. They're perfect for a summer ice cream sundae.

2 bars (4 oz each) 70% dark chocolate, broken into pieces
2/3 cup sugar
2 eggs 
3 tablespoons butter
1 teaspoons vanilla extract
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350ºF. Line mini muffin tins with baking cups. 
Melt chocolate in the microwave or over a double boiler
Allow the mixture to cool slightly (so you don't cook the eggs).
Stir in sugar, eggs, butter and vanilla; mix well. Gradually fold in flour, baking powder and salt until blended.
Spoon tablespoons of dough into the baking cups. Bake 10 minutes. Allow to cool slightly before enjoying. 

Yields 2 dozen

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