My obsession with brownie is long standing! I have a long list of brownies that I want to make!! If I had enough time and people who I could feed all my experiments I would have made it all by now..But I am practicing patience..Also the new job that I am taking up will not give me as much time to experiment..So I am training myself to be a little patient!
I came across this recipe..From somewhere..Had pasted it in my drafts long time back hence I have no idea where exactly I got it from..anyways as usual I made my changes…more chocolate than was called for(which i think made a lot of difference!!)…and lesser sugar..:D..thats me!:D
Also I didn’t have any peacons..so I thought I will put hazelnut! I was using hazelnut for the first time so I didn’t know if I had to toast them or what..I just whacked the hell out of those babies with the Indian housewife weapon..yeah..the belan..or the rolling pin..cause I couldn be bothered with cutting each one of them separately..though I did try it..but I guess I just got frustrated after the first nut and hence the whacking!:D
Anyhow like all brownies this one gets hard only after sufficient cooling so don’t be dissapointed if it is soft like a muffin than hard like a brownie initially..Just cool it and stick it in the refrigerator for a few hours and your brownie cupcakes are ready to devour!!I would suggest you warm it a bit..top it with ice cream and hot chocolate sauce and then serve!:D
1 cup all purpose flour
Chocolate-semi sweet-chopped-1/2 cup
1 tablespoon vanilla extract
1 cup sugar
250 grams hazelnuts/peacons/walnut
- Preheat the oven at 180 degrees
- Melt the butter and chocolate in the microwave and let it cool
- Whisk the eggs, vanilla and sugar in a large bowl.
- Add the cooled (but still liquid)chocolate butter mixture.
- Add the flour and combine
- Add the hazelnuts.
- Prepare a muffin tin and spoon the mixture in the muffin cups.
- Bake for 20-25 minutes or till toothpick comes out clean.
- Cool and serve with
PS: The brownie muffins might still feel soft after baking. Let them cool sufficiently and refrigerate them.