Serve these round brownies with a big scoop of ice cream and dessert
topping. The brownies are moist and delicious, perfect for a snack or as
part of an ice cream sundae.
Ingredients
- 2/3 cup all-purpose flour, 3 1/4 ounces
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter
- 2 ounces unsweetened chocolate
- 1 cup granulated sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup coarsely chopped pecans
Preparation
Preheat oven to 350°. Grease 12 muffin cups or line with paper liners.*
Whisk the flour with the baking powder and salt to blend thoroughly.
Melt butter and chocolate in a bowl or saucepan over hot water. Cool slightly.
In
mixing bowl with electric mixer, beat eggs with the sugar until well
blended. Beat in the vanilla. Blend in chocolate mixture. Stir in flour
mixture until well blended then stir in vanilla and pecans.
Fill muffin cups about 1/3 full. Bake for about
20 to 25 minutes, until firm and a toothpick inserted into the center
comes out with just a few crumbs clinging.
Cool before removing from pan.
Makes 12 round muffin brownies. Serve with vanilla ice cream and butterscotch or chocolate fudge sauce, if desired.
*I
often use baking spray for pans, but I found that greasing the muffin
cups with plain butter or lining them with paper liners works better.
By Diana Rattray
Southern Food Expert, about.com
