Recipe from Chasing Delicious
8 ounces (2 sticks) unsalted butter, chopped
2 cups sugar
1 cup unsweetened cocoa powder
4 ounces 70% cocoa chocolate bar, chopped
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
3 large eggs, cold
3/4 cup cake flour
1. Butter a mini muffin pan (with 36 muffin cups); preheat an oven to 325°F with a rack in the bottom third of the oven. Don’t use paper cupcake liners, as they create crumbs when eating, and some batter will get stuck to cups.
2. Place the butter in a large bowl over a pot of simmering water (bain marie). When it begins to melt, add the sugar, cocoa powder and chocolate bar. Stir occasionally until the butter and chocolate have completely melted and mixture is completely mixed together–it may still appear a bit grainy.
3. Remove the bowl from the bain marie and allow the temperature of the mixture to cool slightly.
4. Add the vanilla and stir. Then add each egg, one at a time, mixing well after each to completely incorporate it.
5. Add the cake flour and salt; mix until dispersed thoroughly. Continue to mix for another minute to ensure the mixture is smooth. The batter will be very thick.
6. Spoon the batter evenly into the mini cupcake pan. Place in the preheated oven and cook for 15 to 20 minutes, or until a toothpick inserted comes out covered in crumbs and a paste-like substance, but not a liquidy looking substance (it should stick to the toothpick and not run or fall off). Mine baked for 18 minutes.
7. Allow the brownies to cool to room temperature then place the pans in the freeze for 20 minutes–this will help the brownies come out of the pan easier. Remove from the freezer, run a knife along the outside of each brownie and pop the brownie bite out.
Using a 1.5 Tbsp scoop makes ~34 brownies
These brownies make excellent ‘special’ brownies. Use 2 oz of canna butter and 6 oz of regular butter.