These brownies ooze molten chocolate yumminess!
Brownie playlist:
1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
3 whole eggs
3 egg yolks
1 box brownie mix
Heat oven to 400 F.
Grease muffin tins (12)
Melt chocolate chip and butter in a small bowl in the microwave on high for 45 to 60 seconds or until butter and chips are melted and can be stirred smooth.
In a large bowl beat whole eggs and egg yolks until foamy and then gradually beat in dry brownie mix into eggs until blended.
Gently stir in melted chocolate and butter mixture.
Fill muffin cups half full of brownie batter and top each with 1/2 tsp of sprinkles (optional). Top with remaining brownie batter. The mix I used made enough for 12 portions perfectly.
Bake 10-12 minutes or until edges are set and internal temperature is at least 160F DO NOT OVERBAKE. The tops will appear dry and just very lightly cracked, but will still be soft. Kind of like touching a waterbed.
Loosen each cupcake with a knife, turn upside down onto a heatproof tray (like a cookie sheet). To serve, gently remove one of the brownie portions from the cookie sheet with a spatula and place on serving dish. Drizzle with chocolate syrup and/or sprinkles if desired.
Best served right out of the oven.
Found in a Betty Crocker cookbook.
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