This is a very special post. No, not because it contains the recipe for an amazing dark chocolate brownie. It marks both the 100th post and the first anniversary of Domestic Pursuits. I’ve enjoyed sharing my cooking adventures and look forward to working my way through many more interesting recipes and domestic activities in the coming year. Happy Anniversary to us!
Now onto the delicious part…
After picking up a container of Edy’s Slow Churned Pumpkin ice cream last night, I decided that I needed brownies to go with it. Pumpkin and chocolate is my new favorite flavor combination and you just can’t go wrong with brownies a la mode!
I love this recipe for mint brownie cups and decided to eliminate the mint extract to yield traditional brownies. As I started baking, I realized that I didn’t have the right balance of chocolate, so these brownies contain more bittersweet chocolate than the originals. Since I eliminated the mint extract, I decided to add some amaretto to further emphasize the richness of the chocolate. These changes yielded a decadent brownie with a smooth, dark chocolate flavor.
Dark Chocolate Brownie Cups
Yields 14-16 brownies
6 tbsp butter
6 oz bittersweet chocolate (chopped)
2 oz. semi-sweet chocolate (chopped)
1 cup sugar
1/2 tsp amaretto
1/4 tsp vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2 Line a muffin tin with paper liners. Lightly spray liners with cooking spray.
3. In a heat-proof bowl, melt together butter and chocolate in the microwave in 30 second intervals stirring after each interval until smooth. Allow to cool for 5 minutes.
4. In a large bowl, whisk together flour, baking powder, and salt in a medium bowl; set aside.
5. Whisk or beat the sugar into the chocolate mixture.
6. Add eggs, amaretto and vanilla extract to the chocolate mixture and mix until well combined and smooth.
7. Add flour mixture and mix until combined.
8. Gently fold in the 1/2 cup chocolate chips.
9. Pour batter into prepared muffin cups. Each cup should be about 2/3 full.
10. Bake for 18-23 minutes or until a cake tester comes out with a few crumbs.
11. Allow brownies to cool before removing from muffin pan.