GETTING READY

1. Line a muffin pan (the one that can make 12 muffins) with paper baking cups.

MAKING

2. Place the butter in a large microwave safe bowl and microwave on HIGH for a minute or until butter melts.

3. Using a wooden spoon, stir in cocoa powder to this and combine well.

4. Now beat in the eggs (using an egg beater or fork), followed by vanilla extract.

5. Add the flour little by little, making sure to stir well to combine after each addition.

6. Preheat oven to 180 degree Celsius.

7. Spoon in the batter into the prepared muffin pan, taking care to fill only 3/4th of each of the paper cups.

Brownie Batter in Muffin Cups[[{"fid":"568295","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by admin at ifood.tv

8. Transfer to the oven and bake for 25 minutes. Remove and let cool when done.

SERVING

9. Serve warm as it is or you may even add a frosting, if you wish.

TIPS

I have used salted butter instead of normal butter, because I like the salty taste in imparts to sweet dishes. You may choose to use normal butter instead.

If you are using unsweetened cocoa powder then add another ½ cup of sugar to make it sweet.

You can add chopped walnuts, if you wish. If doing so, add it right after adding the flour to the brownie batter.

Cupcake Brownies[[{"fid":"568296","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by Radzie at ifood.tv