By baking these brownies in muffin cups, you end up with the perfect ratio of chewy crust to creamy truffle-like center.
This recipe is loosely adapted from Martha Stewart's Chocolate Truffle Cakes.
- Use good quality chocolate.
- Because these are so fudgy, they will want to stick to the bottom of the muffin cups. To help the brownies fully release from the pan, follow these tips: Make sure to coat the pan generously with cocoa, avoid underbaking, and let the brownies cool completely before removing from pan.
- I like to use a disposable plastic knife to run around the edge of brownies. It's more flexible and won't scratch the non-stick surface.
- If you don't have a non-stick pan, I'd suggest using cupcake liners.
- 6 tablespoons unsalted butter, plus extra for greasing pan
- 1/2 cup cocoa for dusting pan
- 10 ounces bittersweet chocolate, finely chopped
- 4 ounces milk chocolate, finely chopped
- 1/2 teaspoon instant espresso powder
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Adjust oven rack to middle position and heat oven to 375°F. Generously grease muffin pan with butter. Sift cocoa over muffin cups and tilt pan to coat. Gently knock out excess cocoa.
In large heatproof bowl placed over pan of barely simmering water, heat 6 tablespoons butter, bittersweet chocolate, milk chocolate, and espresso powder, stirring frequently, until melted and smooth. Remove from heat.
In medium bowl, whisk eggs with sugar until light, about 45 seconds. Sift flour and salt over eggs and whisk to combine. Whisk in vanilla and chocolate mixture until smooth.
Spoon 3 tablespoons batter into each cup. Bake until edges are set and center is just set, 17 to 20 minutes. Place pan on cooling rack to cool completely, 1 hour or more. Run knife around each brownie and remove from pan.
Standard sized 12-cup nonstick muffin pan