As I stood at the stove last weekend stirring a pot of creamy baked potato soup, my thoughts drifted to brownies.
I was craving them badly.
There are ordinary chocolate cravings, and then there are the kind that demand something intensely chocolatey.
You know the craving I mean—the one that can only be cured by a dense, tooth-hurting brownie or a slice of cheesecake so rich it takes ages to eat.
That was my Saturday night. It was decadent. Wait until you hear about Sunday!
I knew I couldn’t go wrong with this recipe—lots of utensils to lick made it even more appealing.
These brownies do not skimp on sugar.
Two full cups, in fact. There’s more sugar than flour in the batter.
The top bakes up with a crackled, crunchy surface—the texture is perfect.
Don’t be fooled by the crisp top: inside these are fudgy, chewy brownies packed with chocolate and studded with gooey chips.
Some people say desserts can be too rich. To them I can only shrug—I love richness.
But if these feel too sweet for your taste, a light cloud of fluffy white frosting balances them nicely.
Crisis averted.
If you frost them, do me a favor and top the frosting with shaved chocolate. What pairs better with butter and sugar than more chocolate?
Nothing, really.
I’ve started preferring brownies baked like cupcakes instead of cut into squares. They’re taller and chewier, which matters when you want a gooey, chocolatey bite.
Cupcake form also makes them perfectly portioned for anyone who struggles with self-control around chocolate. Not that I’d ever hide them in the back of the freezer behind ancient bags of broccoli… because that would be ridiculous.
Fudgey Brownie Cupcakes
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Ingredients
Fudgey Brownie Cupcakes
- 1 stick of butter
- 3 squares Baker’s chocolate
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Fluffy White Frosting
- adapted from a classic fluffy white frosting
- 1 cup white sugar
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 2 egg whites
- 1 teaspoon vanilla extract
Instructions
Fudgey Brownie Cupcakes
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Preheat the oven to 350°F (175°C).
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Melt the butter and Baker’s chocolate together in a microwave-safe bowl. In a mixing bowl, combine the melted butter and chocolate and cream briefly. Add the sugar and vanilla, then beat until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time. Add the flour and cocoa powder and stir just until combined. Fold in the chocolate chips.
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Line a muffin tin with paper liners and, if desired, lightly spray the liners with nonstick spray. Fill each liner about 3/4 full. Bake 20–25 minutes, until the tops are slightly crunchy and the centers remain fudgy.
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Frost with the fluffy white frosting if desired and garnish with shaved chocolate.
Fluffy White Frosting
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In a small saucepan, combine the sugar, water, and cream of tartar and cook over medium heat until the sugar dissolves and the mixture bubbles.
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In a mixing bowl, whip the egg whites and vanilla until soft peaks form. Slowly pour the hot sugar mixture into the whipped egg whites while beating, and continue beating until stiff peaks form, about 7–10 minutes. Use to frost the cooled cupcakes.
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Thanks so much!
For the record: frozen brownie cupcakes are delicious, and yes—the broccoli in my freezer has freezer burn.