Gourmet Cupcake Brownies came into being because one day, like Paul, I put away childish things. I had been making Cupcake Brownies ever since Miss Mildred first brought them to Brick Church for a Sunday Social back in 1979. On that day we were introduced to this delightful brownie and it became a church family favorite and has been ever since. I think every one of us young mamas added it to our recipe box that very day. And since then our daughters have all grown up and added it to theirs.
But several years ago, I made them and something had changed. The perfect cupcake brownie that I remembered was suddenly too sweet. My taste had changed…and I had outgrown the ‘need for sweet’.
The next time I decided to do something different. It was a perfect brownie because it could be mixed in one bowl and what mom wouldn’t go for that?
I knew there had to be something I could do to grow this recipe up. And I did. It really was a simple change that made a big difference. Instead of semi-sweet chocolate squares, I graduated to bittersweet chocolate and that did it!
Ghirardelli or Lindt’s 60% bittersweet chocolate bar is perfect! You may have access to finer chocolate and if you do, I say go for it. I will caution you not to substitute cocoa powder for chocolate squares. It matters.
If you’re looking for an easy and delicious brownie to add to your family favorites…this is the one. And if you want to make them for a shower or party, simply use the miniature cupcake pans with liners and shorten the cook time. Party Perfect every time.
I always think of Miss Mildred, when I make these cupcake brownies. I promise, if there’s any cooking going on in Heaven, Miss Mildred is involved…. she was an awesome cook and inspired all of us young mothers to be better cooks for our families. And in turn we taught our own daughters. This is a perfect recipe for little helping hands…..no mixers involved…. 😉
Are you passing the art of cooking down to your children? I hope so! Enjoy!
Ingredients
- 4 oz Bittersweet Chocolate bar…I buy Lindtt or Ghirardelli broken into small pieces
- 2 sticks of butter
- 1 cup All-Purpose Flour
- 1 3/4 cups of granulated sugar
- 4 eggs
- 2 tsp vanilla
- 1 1/2 cup chopped pecans…optional. Walnuts would be fine, too…..
Instructions
- Preheat oven to 325*
- Line cupcake pan with liners (24)
- Melt butter and chocolate in microwave for 3 minutes on high. Stir to melt chocolate. Add sugar and flour by hand (that means use a spoon) until combined. Crack 4 eggs on top of this mixture and scramble them up…( you can do this in a separate bowl, but why???) Then incorporated them into mixture. Add vanilla. Stir in nuts, if you want.
- Spoon into lined cupcake pans. Fill about 2/3 full.
- Bake 25-30 mins.
- Makes 20-24 Gourmet cupcake brownies
