Why these little gems are called by that name, I have no idea, because they are so different from what you would think they would be. When I read the name of them, I envisioned a vanilla little “cornbread” looking muffin that would go with a cup of hot tea. But what they are are the most delectable chocolate gooey yummy morsels of bliss. When I made them for a video on YouTube last week, it didn’t dawn on me until today that not everyone out there in WordPressLand would watch my video (shame on you for not, but this is Thanksgiving week, so I will forgive you) and they are so good that I wanted to share them with you. A dear friend Peggy gave me this recipe after a mutual friend of ours told me that Peggy had made them for her and that I HAD to make them. So…here we are a week later and I have made them twice already. A friend from Corpus Christi wrote and she has made them for a ladies event also and loved them. So do yourself a favor and make these wonderful little brownie bites. You will get addicted to them, as I have done. The original recipe calls for 1 cup of butter, but I made them with 1 stick, (1/2 cup) and loved the texture of them using half the amount of butter, so that is how I am posting it.
1 stick butter
8 oz semi sweet chocolate chips (or 1 cup)
Melt the butter and the chocolate chips together. I microwaved them for about 40 seconds and stirred the mixture until all the chocolate chips were melted. But my butter was at room temperature.
Add 1 cup flour, 1 1/2 cups granulated sugar, 4 eggs, 1 teas vanilla, 1 teas almond extract. Stir until mixture is well combined. Spray a miniature muffin pan with cooking spray. Using the middle size cookie scoop, fill each muffin pan with enough mixture to almost the time. This recipe makes 36 miniature muffins. Bake in preheated 325 oven and bake for about 13-15 minutes. You want to be sure and not overtake. You want the middle to be soft and gooey texture. Cool for a few minutes before removing from the pan.