Brownie Poppers Recipe
Ingredients
- 7 ounces semi-sweet chocolate chips (about 1 heaping cup)
- 1 stick unsalted butter (cut up)
- 3 tbsp unsweetened cocoa powder
- 3 eggs
- 1 cup sugar
- 2 tsp vanilla
- ½ tsp salt
- 1 cup flour
Instructions
- 1
Heat oven to 350ºF. Grease (spray) a mini muffin tin (24 cups).
- 2
In a heatproof bowl, melt butter and chocolate in the microwave for about 2 minutes, stir using a whisk halfway through. Whisk until smooth.
- 3
Whisk in cocoa, set aside.
- 4
In a separate bowl, whisk together eggs, sugar, vanilla and salt.
- 5
Whisk in the cocoa mixture.
- 6
Using a spatula or wooden spoon, stir in the flour until just combined.
- 7
Spoon into mini-muffin tin, almost ‘till the top. You may have a little extra; when I do, I like to put the batter in heat proof espresso cups or tea cups (sprayed), and then I put the cups on a little cookie sheet (from the toaster oven), in the oven beside the muffin tray.
- 8
Bake for 15-17 minutes.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
Frequently Asked Questions
How do I make Brownie Poppers?
This Brownie Poppers recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this brownie poppers?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.