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Brownie cupcakes

September 6, 2011

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Today is my oldest son Jake’s 10th birthday. My policy is that I will make absolutely any treat their little hearts desire for my boys to take to school on their birthdays. Jake was torn between brownies and cupcakes, so I surprised him with … brownie cupcakes!

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In fact, this is birthday week at my house. My middle son Luke had his 8th birthday on Saturday, and my youngest, Will, turns 6 on Friday. Luke took s’mores bars for his treat, and now that Will has seen the brownie cupcakes, he wants them for his birthday as well. And so it shall be.

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These treats really are the perfect combination of brownies and cupcakes. The tops get crinkly like brownies, and they don’t need any frosting. They’re chewy like brownies, but in easy-to-serve cupcake form. Perfect for, say, taking to school!

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Give these a try … you won’t be sorry!

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1-1/2 cups butter or margarine suited for baking

1-1/2 cups chocolate chips

6 eggs

2-1/4 cups sugar

1-1/2 cups all-purpose flour

1-1/2 teaspoons vanilla

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In a saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Let cool slightly. If you like nuts in your brownies, add 1-1/2 cups or so of walnuts or pecans to the chocolate mixture. Jake doesn’t, so I didn’t.

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In a large bowl, combine the eggs, flour, sugar, and vanilla. Fold in the chocolate mixture.

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Fill cupcake tins (I sprayed mine with a non-stick spray for baking) about 3/4 full, and bake at 325 degrees F., for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks.

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This recipe made 2 dozen cupcakes, and I had just enough batter left over to fill a tin that makes a dozen mini donuts. We ate the donuts for dessert, and sent the cupcakes to school with Jake!

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