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. ;)
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
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.
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*