Every time I go to the grocery store I walk past the display of two-bite brownies, giving them a once-over. They look good, they look like they are interested in me. Should I approach? What should I say? Wait, they are brownies.

In fact, they are a $4 bag of brownies. So I ask myself this question when analyzing treats: could I make this myself? If the answer is yes, I’ll probably try it. Because a) everything tastes better homemade, and b) it will save me money. I love saving money almost as much as I love eating..

I’ve used this brownie recipe by Martha Stewart for a few years now (although I’m always trying new ones) and it has proved its worth. Adapting it into mini-brownies was a timely process but I did determine how long you will need to bake these to achieve fudgy, moist, deeply delicious and deux-bite brownies.

Ingredients:

• 6 tablespoons butter (1/4 cup + 2 tablespoons), plus more for greasing the pan
• 6 ounces semisweet chocolate (I’d  recommend Baker’s chocolate)
• 1/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F.

In a small bowl, combine flour, baking powder, and salt.

In a heat-proof bowl over simmering water (called a double-boiler) heat the butter, chocolate and cocoa powder until melted and smooth.

Let cool slightly.

   GOD DAMNIT!!!!!!!!!!!!! (I don’t even know.)
In stand mixer on medium speed with whisk attachment, beat together eggs, sugar and vanilla until pale yellow, 2-4 minutes.
*I used the paddle attachment because I wasn’t paying attention
Slowly add chocolate mixture and beat until combined.

Add flour mixture and beat until smooth, scraping sides of bowl. You don’t want to end up with pockets of flour.
Heavily butter a mini-muffin pan and spoon batter into cups. Smooth tops with the back of a spoon or spatula. Bake 12-13 minutes or until centers are set and cracked (but still looking a little dark) and a toothpick inserted just off-center comes out with moist crumbs but no batter.

Cool in pan for 10-15 minutes, then run a knife around the edges of each brownie to remove. Serve each brownie with a second brownie.

*The best way to ensure perfect brownies is to do one test brownie before completing the entire batch. Let it cool in the fridge (to speed things up) and then determine whether this is fudgy enough for you (or God help you, too fudgy). 

If you don’t have a mini-muffin pan, you can buy one similar to this on Amazon

*DISCLAIMER: Penelope’s Place is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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