Homemade chocolate brownies are the best. Everyone has a favorite brownie recipe. Mine is double chocolate brownie with coffee test 😉 You can mix dark chocolate with caramel, or mint chocolate. I like to use a dark chocolate with caramel chocolate. Sometimes orange flavored chocolate. Also I like to bake a brownie bites 😉 Sometimes all the brownie you want is just a single perfect bite. These little bites deliver with the triple satisfaction of chocolate, coffee, and caramel. Good luck 😉
No mixer, no strange ingredients, just pure brownie love.
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 15 pieces of your favorite dark chocolate
- 1 cup sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
- 1/2 cup all-purpose flour
- 1 tbsp cocoa powder
- 9 caramel chocolates ( or mint) quartered
- pinch of salt
- Vanilla or caramel ice cream for serving ( optional )
Direction:
- Position a rack in the center of the oven and preheat to 350F. Grease a 24 portion mini muffin pan ( or big muffin pan ) with nonstick spray.
2. In a heavy bottomed saucepan melt the butter over medium heat. Remove from the heat and add the dark chocolates, stirring until the are melted and smooth. Add the sugar, eggs, vanilla, and espresso powder and stir until mixture is well combined and smooth.
3. Sift in the flour and cocoa powder and stir just until combined. Stir in the caramel chocolates. Divide the batter evenly among the prepared muffin cups, filling them about three- fourths full.
4. Sometimes I like to use a big muffin cups. Then after cook we can put ice cream on a top 😉
5. Bake for about 10-12 minutes,or until a toothpick inserted in the center of brownie comes out clean. (check every 5,6 minutes) let cool to room temperature on a rack before unmolding. Serve with ice cream, or store in an airtight container at room temperature for up to 4 days.
Enjoy 😉
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