Ingredients
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6 ounces (185 grams) unsweetened good quality dark chocolate, chopped
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3/4 cup (185 grams) unsalted butter, cut into cubes
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3 large eggs
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1 3/4 (440 grams) sugar
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1/4 teaspoon salt
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2 teaspoons vanilla extract
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1 cup plus 2 tablespoons (155 grams) flour
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1/2 cup (about 75 grams) white chocolate chips
Directions
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1
Done
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Position a rack in the middle of the oven, preheat oven to 350F(180). |
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2
Done
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Grease a mini muffin pan with butter, or I use coconut oil spray. |
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3
Done
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Add water to a medium saucepan and bring to a boil, lower heat to simmer. |
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4
Done
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In a heat resistant bowl (that fits over the medium saucepan) put in the chocolate and butter. Place over the simmering hot water and begin to melt the chocolate and butter. Stir often until they blend together. Remove and set aside to cool. |
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5
Done
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In the bowl of an electric mixer with paddle attachment, blend together the eggs, sugar, salt and vanilla until blended. It will become very pale in color. |
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6
Done
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Add the cooled chocolate and butter mixture and whisk until blended. |
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7
Done
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Sprinkle flour over the mixture and mix slowly until well incorporated. Do not over mix, this should take just 30 seconds. You may need to scrape down sides and bottom of bowl after 15 seconds. |
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8
Done
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Remove the bowl from the electric mixer, add white chocolate chips and incorporate into batter using a spoon. |
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9
Done
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Scoop batter into the muffin tins, about 3/4 of the way to the top. |
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10
Done
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Bake for 30-35 minutes or until toothpick inserted into center comes out almost clean. Be careful not to over bake or you will get hard brownies. |
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11
Done
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Store in an airtight container for up to 3 days. |
