Hannah Elise: muffin monday : brownie muffins

are you ready to start your day off with dessert?!

if so, this recipe has your name written all over it. :)

I made these this morning..and wow.

just like a brownie with the word "muffin" in it to ease your conscience.

these are so, so good.

thanks to ana, for sharing the recipe with me.

if I gain 5 lbs. I'm blaming her. :P

Brownie Muffins

Ingredients:
2 cups (12 ounces) Semi-Sweet Chocolate Chips
½ cup + 2 TBSP butter
4 large eggs, lightly beaten
¾ cup sugar
1-tsp vanilla
1-cup all-purpose flour
1 cup chopped walnuts or pecans
1-cup (6 ounces) milk chocolate chips

Directions:
Pre-heat oven to 350 degrees. Line 12 muffin cups with paper liners.

{don't do greased muffin pans. don't ask. I had some issues getting some of them out of the pan...and when it came time that I couldn't get one out to take a picture for this post :/ I told Gunther if he got one out perfect I would give him a dollar.} :)

Melt semi-sweet chips and butter in top of double boiler over low heat, stirring constantly until melted and smooth.

{now if you're like me and don't have a double boiler~be resourceful. I used a metal bowl sitting in a pot with boiling water and it worked great.} ;)

Remove from heat; set aside to cool. Beat in eggs, sugar, and vanilla. Stir in flour just until incorporated. Add nuts. {I'm not a big choc/nut combo person...if I eat chocolate..I like it as is...}

Fill lined muffin cups half full. Drop about 1 tablespoon milk chocolate chips into each muffin cup, gently pressing into batter. Divide remaining batter evenly among muffin cups, completely covering the milk chocolate chips.

Bake 35-40 minutes; do not over bake. A toothpick inserted in center will still have moist crumbs clinging to it. Remove muffins from pan and cool on rack.

note: I doubled this recipe for our large "tribe" and it made 30 muffins..fyi.

they won't last long...even when you're trying to photograph them.