BROWNIE:
4 squares unsweetened chocolate 4 ounces (or 12 tbsp. cocoa plus ½ stick (1/4 cup) unsalted butter)
1 cup unsalted butter melted (2 sticks)
2 cups granulated sugar
1 1/2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods
4 large eggs
1 cup nuts walnuts or pecans, chopped (measure after chopping)
CHOCOLATE ICING:
1/2 cup unsalted butter (1 stick)
6 tbsp. 2% milk
5 tbsp. cocoa
1 lb. confectioners’ sugar
1 tsp. vanilla extract
1 cup pecans finely diced (or walnuts can be substituted)
INSTRUCTIONS
BROWNIE:
Melt chocolate and butter in a medium saucepan over low heat; cool.
In large mixing bowl, beat eggs; add granulated sugar.
Add cooled chocolate mixture plus flour and nuts.
Spray 48 miniature muffin tins with cooking spray.
Spoon batter into prepared muffin tins until ¾ full.
Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean.
Cool; remove brownies from muffin tins.
Place brownies on wire rack.
Spoon hot Chocolate Icing over top.
CHOCOLATE ICING:
Melt butter with milk and cocoa in a medium sauce pan.
Bring to a boil.
Remove from heat.
Add powdered sugar, vanilla and nuts.
Stir or whisk to combine.
Once brownie muffins are baked and removed from muffin tins, pour hot icing over top.
Add additional pecan pieces on top, if desired.
NOTES
NOTE: If icing cools too much, you may have to re-warm it in order to spoon it over top of the brownies.
© Can’t Stay Out of the Kitchen
NUTRITION
Calories: 189kcal
Carbohydrates: 24g
Protein: 2g
Fat: 11g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0.2g
Cholesterol: 31mg
Sodium: 9mg
Potassium: 85mg
Fiber: 2g
Sugar: 18g
Vitamin A: 203IU
Vitamin C: 0.04mg
Calcium: 15mg
Iron: 1mg
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