Description
These Brownie Cups have shiny, crinkly tops with crisp edges and fudgy, chewy centers. The brownie cups are loaded with chocolate chips, so each bite is filled with warm, melty chocolate. These only take a few minutes to make and can be made as jumbo brownie cups or bite sized brownie cups. The key to the crinkly top is beating the eggs with the sugar until the mixture turns a pale yellow color, and triples in volume. This will leave you with a perfect crinkle top every time.
Ingredients
- 8 tablespoons unsalted butter, melted
- 8 ounces semi-sweet chocolate, melted
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 375F. Line a jumbo muffin pan with 6 muffin liners, or a 12-count muffin pan with 12 muffin liners. Set aside until ready to use.
2. In a small saucepan, add butter and semi-sweet chocolate. You can use semi-sweet chocolate chips or a good quality semi-sweet chocolate bar. Over medium-low heat, stirring frequently, melt chocolate and butter. Remove from heat and allow to cool to room temperature.
3. In the bowl of a stand mixer fitted with the paddle attachment, a large bowl, using a handheld mixer, or using a whisk, add sugar and the three eggs. Beat for 5 minutes until the mixture becomes a light pale yellow color, and triples in volume. This is key to getting the shiny, crackly top.
4. Add in the melted chocolate mixture. Whisk to combine. Add in the sifted flour and baking powder, just until combined. Fold in the chocolate chips.
5. Scoop batter into prepared muffin tins. Bake in preheated oven for 18-23 minutes (jumbo size), or 12-18 minutes (regular sized). Bake on the lower end if you want them to be more fudgy. The top should be shiny and crackled in appearance, when done and the edges should be set.
6. Allow to fully cool in pan. Enjoy!
Notes
- Make your own muffin liners. If you are making jumbo brownie cups, cut parchment paper squares into 6×6 inch squares. For regular sized (in a standard 12-count muffin tin), cut parchment paper into 5×5 inch squares. Place the parchment paper on top of one of the muffin tin cavities and place a glass or cup on top of the parchment paper square. Press the glass/cup down onto the parchment paper into the cavity to create the muffin tin shape in the parchment paper. You can also place the parchment paper on the bottom of a glass, and press the parchment paper down along the sides of the glass. This will create the muffin tin shape. The liners will most likely stay put until the batter is added.
- Baking temperature – these brownie cups bake at a higher temperature of 375F, rather than the standard 350F. This helps create a crisper edge, and fudgier center. This higher temperature also helps create the crinkled top, since the edges set faster. You can also bake these at 350F which will create less crispy edges. The center will still be fudgy.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Stove Top/Oven
- Cuisine: American