These are not as soft, rich and dense as my standby recipe but they are somewhat lighter and you get more brownies for your chocolate...Verdict: 8 out 10.
This recipe made 18 brownies. Use a pan to melt butter and chocolate to save on washing up.
Update, day 3: The brownies have hardened up and are not as moist and fudgy as I prefer them to be. Still good but not my favoured kind of brownie.
6 oz. (10 tbs.) unsalted butter, at room temperature
8 oz. semi-sweet chocolate
3/4 cup sugar
1/4 tsp salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3 oz. (2/3 cup) all-purpose flour
½ cup cocoa
1/3 tsp baking powder
Heat the oven to 350°F. Line a muffin pan with muffin liners.
In a pan, melt the butter and the chocolate. Remove the pan from the heat; cool slightly. Whisk in the sugar and then the vanilla and salt. The mixture will be somewhat grainy; this is okay. Whisk in the eggs and egg yolk, one at a time, stirring each time until blended. Add the flour, cocoa and baking powder, beating until thickened and smooth, 30 to 60 seconds.
Pour into the prepared muffin pan and sprinkle the walnuts over each muffin. Bake 30 to 35 minutes until a toothpick inserted in the middle comes out with moist crumbs, not wet batter, clinging to it.
Set the pan on a rack until cool enough to handle, around 5 minutes. Remove to a cooling rack and let cool completely.
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