These are not necessarily the direction I see this site going but there is a time and place for everything and sometimes that’s an excellent brownie. I was paging through cookbooks for inspiration and Hugh couldn’t get past these in the Food52 Baking Cookbook. I have a people pleasing problem and I also like rich, chocolate things so here we are in deep, chocolate deliciousness. I started a Chocolate tab in the recipes section because sometimes you just need a treat that isn’t made of oats or date paste. But you also sometimes do, so those will be in there too when applicable, but maybe not today. I’ve been trying to host more lately and have found it causes me far less stress when I make things I am familiar with versus trying new recipes. Go figure. I like trying something new but freshly baked cookies or brownies a la mode are crowd favorites. I have three go-to brownie recipes: these (if you like thinner, truffle-like ones), the peanut butter frosted ones from Ashley’s book Date Night In (recipe) and the ones I tested for Sarah Kieffer’s The Vanilla Bean Baking Book that comes out in November. And now I am adding these with their tender, chocolate chip center. So, if you are in the mood for the serious stuff, or you just want to finish a meal with friends with a bang, these little babes are SO good.
BROWN BUTTER CUPCAKE BROWNIES
Makes 6 large brownies
Adapted from Food 52 Baking
I halved the recipe as I don’t often need 12 brownie-lava-cake things. Double it if you do, which closer to how their recipe is originally written. They suggest putting a few tablespoons of water in the empty spots but I found these gave the brownies a steamed texture and I prefer crunchy topped brownies. I would just leave them empty next time.
1/2 cup/ 1 stick unsalted butter
1 cup natural cane sugar
3/4 cup cocoa powder (natural or dutch processed)
1/2 Tbsp. water
1 tsp. vanilla extract
scant 1/2 tsp. sea salt
1/3 cup unbleached all-purpose flour (or 1/3 cup superfine rice flour + 1 Tbsp. cornstarch for GF option)
2 tsp. finely ground coffee
3/4 cup finely chopped walnuts, plus more for garnish
1/2 cup chocolate chips
Preheat the oven to 325′ and generously butter and flour (6) spots in a nonstick muffin tin or line with large cupcake liners.
Melt the butter in a large saucepan over medium-low heat, swirling it until it starts to brown and smell nutty. About 8 minutes. Remove from the heat and immediately stir in the granulated sugar, cocoa, water, vanilla and sat. Let it cool for 5 minutes.
Add the eggs one at a time, whisking well after each addition. Add the flour and ground coffee and mix vigorously for a minute. Stir in the walnuts.
Spoon the batter into the prepared tins. You can fill them most of the way as they do not rise much. Press some of the chocolate chips into the center of each cupcake to create a chocolate center and sprinkle a few walnut pieces on top.
Bake for about 15 minutes, until the edges are set but the middle is still gooey. Let them cool in the pan for 10 minutes, then remove carefully.
Serve warm with a scoop or ice cream or whipping cream if you’re feeling decadent.
Store leftovers in a resealable bag at room temperature for up to 3 days or freeze for a few months.