Due to space constraints I have not yet established the baking arsenal in my pantry that I dream of. So, when I get the urge to bake at 9:00 on a Monday night I am often left with few ingredients to work with. My mother, The Empty Nester made this brownie recipe all the time when I was a little girl. Consequently I blame her for my sheer disdain towards boxed brownies. This particular recipe is as fast as a box to whip together and I always have the ingredients on hand. They are cocoa based and so if I don't have bars of good quality chocolate sitting around I can still make what I consider an exceptional brownie. Though they taste great baked up like a normal brownie, I decided to pour the batter into muffin tins for a small two-bite treat. The brownettes have a dense fudgy center and a crisp crust...both necessary to make a worthwhile brownie in my opinion!
Two-Bite Cocoa Brownettes
Makes 24 brownettes
2 sticks unsalted butter, melted
10 tablespoons cocoa
2 cups sugar
4 eggs, lightly beaten
1-1/2 cup flour
Dash of salt
1 teaspoon pure vanilla extract
Preheat oven to 350. Stir together butter and cocoa. Add the sugar and beat well. Add the eggs, flour, salt and vanilla and mix until combined. Don't over mix. Grease two muffin pans and fill 3/4 with brownie batter. Bake for 15-18 minutes or until set. Invert brownettes onto a cooling rack. Dust with powdered sugar if desired. Alternatively the brownie batter can be poured into a 13x9 baking pan for regular brownies.