Guittard Brownie Muffins

Thursday, October 23, 2008

These brownies are wonderful.  They are easy to make and look and taste gourmet.  Make sure you don't overbake them.

Guittard Brownie Muffins

Melt & Cool:
2 cups semisweet chocolate chips
10 T. unsalted butter
Whisk in:
4 large eggs, lightly beaten
3/4 cup sugar
1 t. vanilla extract
1/4 t. table salt
Fold in:
1 cup all-purpose flour
1 cup peanut butter chips or milk chocolate chips (really any chips)
Top with:
Peanut butter chips

Preheat oven to 350; line 12 muffin cups with foil liners and coat each with nonstick spray.  Melt semisweet chips and butter together in a large bowl in a microwave at 50% power for 1 minute; stir.  Microwave another minute and stir again.  Repeat until mixture is smooth; let cool slightly.  Whisk eggs, sugar, vanilla and salt into the melted chocolate.  Fold in flour just until incorporated.  Add peanut butter chips.  Fill prepared foil cups and top each with additional peanut butter chips.  Bake 35-40 minutes, remove from the pan, and cool on a rack.

Recipe from Cuisine at Home, October 2005, p.31

No comments