One of my favorite desserts in the whole world are brownies. The problem with homemade brownies is that if you can’t find the right size pan, or do not bake or let them cool enough you end up with a tray of delicious chocolate cake with nuts … that you can’t get out or cut without making a mess. So I thought that this recipe is the answer to all my predicaments. Perfect brownies. Problem solved!
Today is December 8th and traditionally in Panama we celebrate Mother’s Day. I remember that in my neighborhood and in my family the dads and sons used to hire guitarists to serenade the mothers during the night before mother’s day. Normally these celebrations ended with a bunch of tipsy fellas singing, but the gesture was always well received by the moms and wives.
I am a bit far away to bring one serenade to my mother, so this particular recipe is my way of honoring the bravest woman I know. This post is for you Madre. I love you!
Brownie Cupcakes4 ounces (120 grams) unsweetened chocolate, chopped ½ cup (113 grams) unsalted butter, cut into pieces 1 ¼ cup (250 grams) granulated white sugar 1 teaspoon pure vanilla extract 3 large eggs 3/4 cup (95 grams) all-purpose flour ¼ teaspoon salt
Chocolate Fudge Frosting4 ounces (120 grams) unsweetened chocolate, coarsely chopped 2/3 cup (150 grams) unsalted butter, room temperature 1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted 1 ½ teaspoons pure vanilla extract Almond crocanti (optional)
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.
Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.
Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 – 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton plain, or open or closed star tip.
To make the chocolate Frosting, melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).