flavored with orange baked in muffin form]
Tips: Very chocolate and rather rich, you can eat these
"as is" or dress them up. Be sure to use Dutch process cocoa powder.
These will keep for a day or two at room temperature if stored
airtight; they also freeze well.
ozs. semisweet chocolate, chopped
c. unsalted butter, cut into pieces
c. sifted Dutch process unsweetened cocoa powder
eggs, graded "large"
c. + 2 Tbsp. sugar
rind of 1 large orange (zest only--no white pith)
c. sifted flour
c. miniature semisweet chocolate chips
a standard 12-cup muffin tin (each cup 2-1/2" top diameter) by
placing a paper liner in each cup. Set aside. In small bowl, combine
chopped chocolate and butter. Place over simmering water on low
heat (water should not touch bottom of bowl). Stir very frequently
until almost smooth. Remove from heat and hot water; stir until
smooth. Whisk in cocoa powder until most lumps are dissolved.
Set aside to cool for at least 10 minutes. Meanwhile, preheat
oven to 350'F. In medium bowl, combine eggs, sugar, orange rind,
vanilla, and salt. With large spoon, beat until well-combined,
about 1 minute. Add chocolate mixture, which may still be slightly
warm; stir in well with whisk (do not beat). With whisk, stir
in flour only until combined. Fold in chocolate chips. Batter
will be gooey and rubbery--OK. Divide evenly among muffin cups
(cups will be filled almost to the top, but amount of batter is
correct). Bake in preheated oven for 30-35 minutes. These are
done when tops are crackly-looking and toothpick or cake tester
inserted in center of a brownie muffin on the perimeter of the
tin emerges with a few moist crumbs clinging to it. Do not overbake.
sit in tin 3 minutes before removing to cooling rack (the standing
time is important). Cool completely before serving.
dress these up, split cooled brownie muffins in half vertically.
Place one half upright on a small plate. Pile lightly sweetened
whipped cream along the cut edge so that cream is the width of
the muffin and matches it in height. Place other half of muffin
along "open" edge of whipped cream; press halves together gently.
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