Keep this mix on hand for last-minute desserts all season long. This recipe is based on the quick and easy brownie recipe from King Arthur Flour. I like to bake them in muffin cups--especially decorative ones like these--because they bake quicker and they come out of the oven ready to serve. You can also bake them in an 8 x 8 baking dish instead, and I've included those instructions in the recipe.
Whisk together the flour, cocoa powder, sugar, instant coffee, salt and chocolate chips in a mixing bowl. Transfer to a quart-sized air-tight container, such as a mason jar, and store at room temperature until ready to use. Or, proceed with the recipe.
Preheat the oven to 350 degrees F and have either muffin-sized cups or a lined muffin tin on hand. (Or, lightly grease an 8x8-inch baking dish.)
Whisk the melted butter with the oil, eggs and vanilla in a measuring cup. Add the wet ingredients to the dry ingredients and beat with a rubber spatula until very blended. The batter will be very thick.
Portion the batter into the muffin cups. Top with additional chocolate chips, if desired. (Or, transfer all of the batter into the baking dish and smooth the top.)
Bake the brownie muffins just a wooden skewer inserted into the center comes out with a few crumbs on them, 16-18 minutes. For larger muffin cups, increasing the baking time in 8-minute increments until the edges are set but the center is still fudgy,. Do not over bake. (Or, for the baking dish, 28-30 minutes.)
Transfer to a cooling rack to cool. Because of the fudgy center, these brownies are best served after they are completely cooled.
While developing this recipe, I used Hershey's and Ghiradelli, both 100% unsweetened natural cocoa. Because this recipe contains no leavening (baking soda or powder), you can use any type of cocoa powder, including Dutch process or dark chocolate blends.
Copyright 2021 Lynne Curry