Grainy-as-hell brownie muffins
These aren't blow-your-mind fudge brownies, but they're a simple, starchy snack I find
myself keeping around the house.
This will make 8-10 browniepuckthings depending on how you separate them out. They will
expand somewhat during baking.
- 1/2 cup butter
- 1/4 cup cocoa
- 1 cup flour (I prefer whole wheat for its texture)
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla, if you have it
- An oven preheated at 375F
- A muffin tin; if it's not non-stick, add your non-stick of choice now
- Cooking spray or some kind of fat/oil with flour sprinkled on are both good
- A microwave-safe medium-size mixing bowl, about the diameter and depth of your hand
- (If the mixing bowl isn't microwave-safe, a microwave-safe bowl)
- 1 cup, 1/2 cup, and 1/4 cup measures
- A fork
- Turn on the oven to 375 in advance.
- Melt the 1/2 cup of butter (or margarine).
- Combine in the cocoa, and stir until it's all combined with the butter. (DO NOT lick the
fork, you will regret it deeply.)
- If you were using two bowls, it's time to move to the larger one.
- Add in the pinch of salt, then the cup of flour and cup of sugar, then mix. At first it
might seem dry, but keep mixing.
- Finally, add the eggs, and vanilla if you have it, and mix them until the eggs aren't
distinguishable. Don't mix too long; the difference between 'brownie' and 'chocolate cake'
is almost entirely in how long you mix.
- Scoop into the muffin tin. Put into the oven.
- Lick the bowl.
When a poke of the baking brownie with a fork or chopstick comes out relatively clean
(no longer looks like batter) but also not bone-dry (there should still be a bit sticking
to the utensil), it's done.
Since they come relatively dry, they're ideal for icing or dipping; I improvise an
icing with sugar, sour cream, and cream cheese. Peanut butter is also good, as is can
icing if you happen to have one to finish off.