Posted on May 29, 2013 by Anne Milneck | 0 comments
These little brownies bake up perfectly in a mini muffin pan. These are a perfect one bite that are the perfect size for popping in your mouth.
1 stick unsalted butter
1/2 cup semisweet or bittersweet chocolate chips
2 large eggs
3/4 cup sugar
1/2 tsp salt
1/2 cup flour
1 tsp Espresso Extract
1 tsp Pure Vanilla Extract
Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick spray. Melt the chocolate and butter together in the microwave in 30 second increments until melted. Stir until smooth and shiny. Stir in the sugar and salt then beat in the eggs one at a time. Add the flour and stir until combined. Add the Espresso Extract and Vanilla Extract and combine. Spoon into muffin tins until half full. Bake for 10 minutes until a skewer inserted in the center has only moist crumbs. Cool on wire racks.
Makes 24 mini muffins.
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