Martha Stewart’s Triple Chocolate Brownie Cups

🧂 Ingredients

• 1/2 cup salted butter

  (cut in one-inch pieces) or use unsalted butter (1 stick)
• 6 oz. semi-sweet chocolate

  coarsely chopped (or use bittersweet chocolate)
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/4 cup cocoa powder
• 1/2 tsp. sea salt
• 1 cup unbleached all-purpose flour
• 6 oz. semi-sweet chocolate chips

  (1 cup) or milk chocolate chips
• 6 oz. white chocolate chips

  (1 cup) NOT vanilla chips or premiere white baking chips

Instructions

• 1 Preheat oven to 350°.
• 2 Line 14 2-1/2-inch muffin cups with paper liners.
• 3 In a small saucepan, melt butter and bittersweet chocolate over low heat.
• 4 Stir mixture until smooth.
• 5 Remove saucepan from heat and whisk in granulated sugar. 
• 6 Add eggs, one at a time, whisking after each addition to combine the eggs well.
• 7 Whisk in cocoa and salt.
• 8 Fold in flour with a rubber spatula or wooden spoon until well-combined.
• 9 Stir in the semi-sweet chocolate chips and the white chocolate chips.
• 10 Fill each muffin cup nearly full with the brownie batter.
• 11 Bake approximately 20-25 minutes at 350° until a toothpick inserted in center
  comes out clean and the brownie is set and edges are slightly puffed. (See note
  below).
• 12 Cool in pan 15 minutes before removing the muffin cups to a wire cooling rack to
  cool completely.
• 13 Store in an air-tight container up to 3 days before refrigerating or freezing. 

Nutrition Info