Mini Brownies
adapted from Gourmet Magazine
Yield: approximately 36 mini brownies
or
One 13×9 inch sheet pan of brownies
Baking time: 15 minutes for the mini brownies
or
30-35 minutes for a 13×9 inch pan
6 ounces unsweetened chocolate, chopped
1 1/2 sticks unsalted butter
4 eggs
2 cups superfine sugar (regular sugar is fine if that’s what you have)
1 1/2 teaspoons almond extract (vanilla extract is fine, too)
1/4 teaspoon table salt or fine sea salt
1 cup flour
1/2 cup unsweetened cocoa, sifted (see note)
1 cup semi-sweet baking morsels
Have all ingredients at room temperature before beginning.
Preheat oven to 350 degrees F.
Either butter and lightly flour the wells of a 24-well mini-muffin tin or a 13×9 inch baking pan or, for the muffin tin, use paper muffin cups. Brownies can also be baked in 12-well muffin tin: butter and flour, or use paper liners.
Crush chocolate with a rolling pin or by hand, making sure there are no large pieces. Place chocolate and butter in small saucepan over low-medium heat to melt, stirring continually so chocolate does not seize. This takes a little time, so be patient. It pays to break the chocolate into small bits so you aren’t left waiting for a hunk of chocolate to finally melt.
Once chocolate and butter are melted, remove pan from heat. Set aside for a moment.
Crack eggs into a large mixing bowl. I use a Pyrex 4-quart bowl.
Whisk eggs with fork or whisk until foamy. Add sugar, whisking vigorously until blended. Add almond extract (or vanilla), and the salt.
Before adding the egg/chocolate mixture, you might want to switch to a large wooden or metal spoon. Whatever you find easiest. Pour egg/chocolate mixture into mixing bowl. Stir to combine. Add cocoa, flour, and chocolate morsels. Stir until just blended.
If using muffin tin, use a measuring tablespoon to scoop mixture into mini muffin tin. Fill the muffin wells; there will be batter left in bowl.
Place muffin tin in oven. Bake for 15 minutes, or until a toothpick comes out clean. Do not overbake.
Place on rack to cool.
Finish baking using the mini muffin tin; you will get about 12 more mini brownies.
You can also finish using regular muffin tin: butter and flour wells, or use paper liners. Expect to get 7 more brownies. Bake for about 25 minutes, until a tester comes out clean.
If using a 13×9 inch baking pan, spread mixture in pan and bake 30-35 minutes. Brownies are done when tester comes out clean.
Cool on a rack.
Scatter with confectioner’s sugar, if desired.
Brownies will keep, well-wrapped, three days at room temperature. May be frozen, well wrapped in tinfoil and a Ziploc style bag, up to three months.
Notes: I used Droste’s Cocoa. Sift by placing small strainer over a measuring cup. Spoon cocoa into strainer and shake gently into measuring cup.
Feel free to increase sugar up to 1/4 cup and use regular or milk chocolate morsels, if preferred.