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Double Chocolate Mini Brownies

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Ingredients

Adjust Servings:
3/4 cup all-purpose flour
1/2 cup cocoa, sifted
1/4 teaspoon salt
1 cup white sugar
1/3 cup butter, melted (or hard margarine)
2 eggs, large
3/4 - 1 cup semi-sweet chocolate chips
skor english toffee bit (optional)

Nutritional information

106.9
Calories
42 g
Calories From Fat
4.7 g
Total Fat
2.7 g
Saturated Fat
22.3 mg
Cholesterol
53.4 mg
Sodium
15.7 g
Carbs
0.8 g
Dietary Fiber
11.2 g
Sugars
1.5 g
Protein
638g
Serving Size

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Double Chocolate Mini Brownies

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    Well, I tried these twice. The 1st time I was dissatisfied. I pretty much followed the recipe (no toffee bits), only instead of chocolate chips used chopped bakers chocolate squares. They turned out okay, but dry and a bit flavourless (probably because of the dryness). The 2nd time, I upped the butter and cocoa a touch, used chocolate chips and upped those a tiny bit too, and I baked for about 12 minutes instead of 15. The second batch came out infinitely superior, with a soft chewy texture and even a little bit of that crackle look on the top. In short, it seems I like my brownies a bit more moist and a bit less well done (but then, I'll just eat batter, so consider the source ;) Thanks for posting!

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Double Chocolate Mini Brownies – Company’s Coming, A ‘Chocolate Lovers’ dream 🙂 Moist, chewy, quick to make What more could we ask for? Toffee!!! I took the liberty of topping these gems off with a sprinkling of toffee bits Whichever road you decide to take, the trip is very worthwhile Another winner from the Company’s Coming Cookbooks , Well, I tried these twice The 1st time I was dissatisfied I pretty much followed the recipe (no toffee bits), only instead of chocolate chips used chopped bakers chocolate squares They turned out okay, but dry and a bit flavourless (probably because of the dryness) The 2nd time, I upped the butter and cocoa a touch, used chocolate chips and upped those a tiny bit too, and I baked for about 12 minutes instead of 15 The second batch came out infinitely superior, with a soft chewy texture and even a little bit of that crackle look on the top In short, it seems I like my brownies a bit more moist and a bit less well done (but then, I’ll just eat batter, so consider the source 😉 Thanks for posting!, Well, I tried these twice The 1st time I was dissatisfied I pretty much followed the recipe (no toffee bits), only instead of chocolate chips used chopped bakers chocolate squares They turned out okay, but dry and a bit flavourless (probably because of the dryness) The 2nd time, I upped the butter and cocoa a touch, used chocolate chips and upped those a tiny bit too, and I baked for about 12 minutes instead of 15 The second batch came out infinitely superior, with a soft chewy texture and even a little bit of that crackle look on the top In short, it seems I like my brownies a bit more moist and a bit less well done (but then, I’ll just eat batter, so consider the source 😉 Thanks for posting!


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Greased and Flour 24 Mini-Muffin Cups.

    3
    Done

    Combine First 3 Ingredients in Small Bowl.

    4
    Done

    Whisk Next 3 Ingredients in Medium Bowl Until Combined. Add Flour Mixture. Stir Well. Then Add the Chocolate Chips.

    5
    Done

    Fill Muffin Cups 3/4 Full.

    6
    Done

    Sprinkle With Toffee Bits If Using.

    7
    Done

    Bake For About 15 Minutes Until Wooden Pick Inserted in Centre of Brownie Comes Out Moist but not Wet With Batter. Do not Overbake.

    Avatar Of Max Davis

    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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