| Servings |
140 mini brownies
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Ingredients
- 3 cups butter
- 3 cups semi sweet chocolate chips or dark chocolate chips, divided
- 4 cups ½ granulated sugar
- 2 1/4 cup cups brown sugar
- 3 tbsp vanilla extract
- 3 tsp salt
- 9 large eggs
- 3 3/4 cups all-purpose flour
- 1 cup cocoa powder
- Nonstick cooking spray for greasing
Ingredients
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Instructions
- Preheat the oven to 350˚F. Spray the mini muffin pans with cooking spray.
- In a large microwave safe bowl, melt the butter and chocolate chips for 3 minutes. Set it aside for another 3 minutes then whisk it all together.
- Add the granulated and brown sugars, vanilla, and salt. Whisk again.
- Whisk in the eggs until fully combined.
- Sift the flour and cocoa powder into the bowl and fold in with a spatula. Since this is a large batch, use two spatulas, as if you are mixing a large bowl of salad.
- Use a mini ice cream scoop and fill in the muffin pan.
- Bake for 15-17 minutes. Be careful not to overbake.
- To take it out of the pan, put a wire rack on top and turn the pan upside down. Tap on a surface a few times and the brownies should pop right out.
- Arrange into a tower and put a cake topper on top.
Recipe Notes
Adapted from : Tasty
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