from Helen Carpenter
12-cup mini muffin pan
½ cup semi-sweet chocolate chips
3 tbsp. butter
2 tsp. cocoa powder
1 tbsp. molasses
1 tsp. vanilla extract
¼ cup flour
3 tbsp. granulated sugar
3 tbsp. brown sugar
Place chocolate chips and butter in a bowl and microwave for 2 minutes at 50% power. Stir until smooth. (Your microwave may take up to a minute longer. Just beware that chocolate chips will retain their shape even when melted, and if you nuke them too long, they’ll burn. Not that we would know from personal experience or anything.)
Mix cocoa and molasses into the melted chocolate. (What? You don’t have molasses? Okay. Use a tablespoon of water instead.)
Add vanilla, flour, and egg, and mix well. Add sugars and mix well.
Spray muffin pan with cooking spray, then spoon the batter into the cups, dividing evenly.
Bake 10-12 minutes. Tops of brownies will be puffy. (Don’t overcook or the brownies will be too dry. That’s what we’ve heard, anyway.)
Cool ten minutes, then transfer brownies from the muffin pan to wire racks. The puffy tops will flatten as the brownies cool (So the instructions say. We’ve never actually waited that long.).
Once upon a time there was a mother/daughter author dup named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.