Recipe by mindee
"Grandma Page's brownie cupcakes!"
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1 1/2 cups
Made this for the Faceless Frenzy weekend 2013. I loved the idea of making brownies in a cupcake liner since the plan is to freeze most of them! I used milk chocolate chips and a small handfull of mini semi-sweet chips. Even though I cut the recipe in half it yielded 12 cupcakes that were great. Another plus is you'll nearly always have the ingredients on hand.
this recipe is easy to follow, the concept of brownies cupcakes is delightful for me..
I LOVED this recipe! I also made it dairy free by using 1 cup of vegetable oil instead of butter and dairy free chocolate chips. The recipe came out great!
My family and friends they like it very much..!! They said is just like macaron(: happy that they luv it, I will make it again..!!
These turned out pretty good. I did up the amount of chocolate chips I melted to 1 1/2 cups and also added about 1/4 cup of cocoa powder. I also added some chocolate chips into the batter right before baking. Because of the added chips I cut the sugar in half. Turned out not super sweet but still good and my kids love them.
These brownies had a really good flavor, but were too cakey for my liking. I guess I was hoping for something a little more dense and fudgy. I found that adding a big pinch of salt (maybe 1/8 tsp) to the batter rounded out the flavor nicely. Also, this recipe yielded 24 cupcakes for me. All in all it's a good recipe--quick and tasty but if you're wanting a dense, chewy brownie this isn't it.
These were superb! I made them for the fourth of July and they came out light, moist, and incredibly tasty!
Fabulous!! I used dark chocolate chips instead just for fun and added the remainder of the bag to the batter. Next time I will buy two bags of chips and add more to the batter. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 128
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