![]() ![]() ![]() Loosen each cupcake with a knife, turn upside down onto a heatproof tray (like a cookie sheet). The tops will appear dry and just very lightly cracked, but will still be soft. The mix I used made enough for 12 portions perfectly.īake 10-12 minutes or until edges are set and internal temperature is at least 160F DO NOT OVERBAKE. Gently stir in melted chocolate and butter mixture.įill muffin cups half full of brownie batter and top each with 1/2 tsp of sprinkles (optional). In a large bowl beat whole eggs and egg yolks until foamy and then gradually beat in dry brownie mix into eggs until blended. Melt chocolate chip and butter in a small bowl in the microwave on high for 45 to 60 seconds or until butter and chips are melted and can be stirred smooth.
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