Perfect little dessert for two as well as an ideal recipe for my 6" springform pan which I rarely use. I liked the idea of coating the pan with sugar as I have done that in the past and liked the crunch of it, but in this case it proved to be barely noticeable, so it's not necessary. I didn't like the frosting in the recipe as I wanted something "fudgier" and had intended to use a chocolate ganache. But because the brownie was only about an inch tall and very rich and chocolatey I ended up simply dusting it with powdered sugar - the ganache would have been too much for it. This mixes up so quickly and turns out moist, rich and delicious - big payoff for very little effort. Its only problem as I see it is that it calls for the not so common 6" springform pan. A suggestion might be to simply use a muffin pan, filling about half to 2/3 full, filling any unused cups half full with water and adjusting the baking time accordingly.
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Perfect little dessert for two as well as an ideal recipe for my 6" springform pan which I...