Brownie Muffins

As you all know, I am not a baker, but I decided to give these muffins a try. I found the recipe in an old Cusine at Home magazine. I only changed the recipe slightly. Instead of using both semisweet and milk chocolate chips, I just used semisweet, so the muffins were extra chocolatey. If you're a chocoholic like I am, you'll really love these brownie muffins.

INGREDIENTS (Makes one dozen)

• 2 cups semisweet chocolate chips
• 10 tablespoons unsalted butter
• 4 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon instant coffee
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips + 1/2 cup for topping
• 1 cup walnuts or pecans, chopped

DIRECTIONS

Preheat oven to 350 F; line 12 muffin cups with foil liners and coat each with nonstick spray.

In the microwave, heat 2 cups semisweet chocolate chips, butter, and 1/4 teaspoon instant coffee in a 1 quart microproof bowl at medium power for 1 minute; stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly.

While chocolate cools, whisk eggs, sugar, vanilla, and salt until sugar dissolves and mixture is pale yellow, about 2 minutes on high speed.

Add the egg mixture into the cooled chocolate and whisk together. Fold in the flour just until incorporated. Add 1 cup semisweet chocolate chips and chopped nut and mix in.

Fill prepared foil cups with 1/3 cup of the brownie mixture and top each with additional chocolate chips. Bake 35-40 minutes; do not over bake. A toothpick inserted in center will still have moist crumbs clinging to it. Remove from muffin tin and cool on rack.