by Susan Lutz
Makes 24 cupcake-sized brownies
- 2 cupcake pans that make 12 cupcakes each (if you only have one cupcake pan, just bake in two batches.)
- 24 cupcake liners
- "small" (2 tablespoon) cookie scooper--I have this one
- sifter or fine mesh sieve
- 1 3/4 cup sugar
- 1 1/2 sticks butter- melted and slightly cooled
- 3 tablespoons water
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/3 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon finely ground salt (or 1/2 teaspoon coarse sea salt)
- 1 cup mini-chocolate chips (3/4 cup for batter and 1/4 cup for topping)
- 1 graham cracker- crushed between your fingers to create crumb topping
- 3/4 cup mini-marshmallows ( you need 72 marshmallows if you want 3 marshmallows per brownie)
|Here's how I sift dry ingredients over bowl, 2012.|
- Preheat oven to 350 degrees F.
- Line cupcake pans with cupcake liners.
- In a large bowl, combine sugar, butter, water, and vanilla extract. Stir until well-mixed.
- Add two slightly beaten eggs and stir to combine.
- Sift dry ingredients and add to wet ingredients. (I don't like to do dishes, so I put a sieve over my bowl of wet ingredients and sift them directly into my bowl. This way I don't have to clean a second bowl.)
- Mix to combine wet and dry ingredients, then add 3/4 cup of mini-chocolate chips.
- Place one scoop (approximately 2 tablespoons) of batter into each cupcake liner.
- Bake for 7 to 8 minutes, until a crust forms around the edges of the brownies, but the center is still slightly wet.
- Evenly divide reserved toppings (1/4 cup mini-chocolate chips, marshmallows, and graham cracker crumbs) between 24 brownies. Return cupcake pans to oven and bake no longer than 2 to 3 additional minutes. (If you add the marshmallows too soon, they will deflate.)
- Be careful not to over-bake the brownies. They are done when a crust should form on top of each one. If you put a toothpick into the center of a brownie, brownie dough will still cling to it slightly when you pull it out.
- As you may have guessed, I'm a pretty lazy baker, but I do believe it's important to sift the dry ingredients. This will help distribute them throughout the batter with less mixing and help you eliminate any hard clumps of cocoa that always seem to form in the cocoa container.