White Chips Brownie Cups

Last Wednesday, I made White Chips Brownie Cups as a special treat for my Religious Ed students (yup, I’m a volunteer teacher!).  I thought it would be nice to have a little celebration since it was the last day of classes for 2008.

It’s funny how the kids picked the white chips from the brownies.  I got the recipe from my Hershey’s Classic Recipes  cookbook.  I’ve made quite a number of goodies from this book  and one problem I seem to always have with the brownies is that they come out a little cakey.  I may have to be more mindful of the bake time for the brownies.

One thing about brownies is that when you make them the sides tend to become biscotti-like, in that they come out a little hard (is there a more appropriate culinary term?).  I noticed that that was also the case with my brownie cups, which made peeling the paper cups off of them a bit of a challenge.  There are two things I’m going to  try when I make these again on Sunday.  One is to lessen the bake time and second, not to use cupcake cups anymore.

These are great tasting brownies, perfect with a cup of your favorite brew.  You might want to treat your kids to these goodies while they are on holiday break.  These also make for a good holiday gift option. ;)

INGREDIENTS:

1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup cocoa
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10 oz/ pacckage) white chips, divided

Note:  You may substitute the white chips with peanut butter chips or whatever baking (chocolate) chips you have available.

PROCEDURE:

1. Heat oven to 350F. Line 18 muffin cups (2/12 inches in diameter) with paper or foil bake cups.

2. Place butter in large microwave-safe bowl.  Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melterd.  Stir in sugar and vanilla.  Add eggs; beat well.  Add cocoa; beat until well blended.  Add flour, baking powder and salt; beat well.  Stir in 1 1/3 cups peanut butter chips.  Divide batter evenly into muffin cups; sprinkle with remaining 1/3 cup white chips.

3.  Bake 20 to 35 minutes or until surface is firm; cool completely in pan on wire rack.

Note:  It might be wise to start hovering by the oven at the 15 minute mark. ;)

May I just say that for these pics, I tried tinkering with my P&S camera’s manual function.  It took me a few tries before the photos became decent looking.  I uploaded quite a lot of brownie cup photos on my computer, which I hope won’t cause computer memory problems of any kind. *cross fingers*


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