Adapted from Annie Riggs
- 6 ounces bittersweet chocolate chips
- 1 stick of butter, cubed
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup plus 1 tablespoon all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Heat the oven to 325 degrees and paper 12 cupcake liners in a muffin tin.
Place the chocolate and butter in a microwave safe bowl and cook in 30 second increments on 50% power until completely melted.
While the melted chocolate mixture cools slightly, whisk the sugar, eggs, and vanilla in another bowl until foamy. Stir in the chocolate mixture until combined. Sift the dry ingredients into the bowl and fold the mixture until incorporated.
Portion the batter into the prepared muffin tin and bake for approximately 15 minutes or until the brownie-cakes have risen and are firm to the touch. If you test with a toothpick, you should see some moist crumb stuck to your tester.
Cool in the pan for 5 minutes and then carefully remove the brownie-cakes from the pan and transfer to a wire rack to cool completely.