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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In a medium saucepan, add water and bring to a boil, lower heat to simmer. |
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4
Done
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Place the chocolate and butter in a medium heat-resistant bowl. Place over the simmering hot water. Heat stirring often until the butter and chocolate melts. Remove and set aside to cool. |
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5
Done
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In the large bowl of an electric mixer, whisk 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 and whisk until blended. |
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7
Done
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Sprinkle flour over the mixture and whisk slowly until well incorporated. Do not over mix, this should take just 30 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 35-40 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. |
