Chocolate Stuffed Brownies? How good is that? A little soft surprise in the middle of a densely delicious cupcake.
The story behind Chocolate Stuffed Brownies
Chocolate Stuffed Brownies?
Brownies, stuffed with chocolate.
How good is that? A little soft surprise in the middle of a densely delicious cupcake-shaped brownie?
I thought of these cupcakes when my client sent me a new product, chocolate bars. Bittersweet, dark, milk, and some lovely filled ones, filled with caramel, cappuccino raspberry, and asked that I come up with some new recipes to showcase their newest product. Bittersweet, dark chocolate? Easy. But what do you do with filled chocolates, except just eat them? Then I thought, what would happen if I put them in the middle of a brownie. Well, it's a delicious cupcake, with a sweet surprise.
To make this recipe, you will need some mini muffin tins. These tins are not only great for making chocolate stuffed muffins but are great for making recipes such as Jalapeno Cornbread or Polenta Muffins. Making them mini makes them more fun for the kids (or us) to pop them into our mouths. Two bites, gone!
But back to our recipe. These cupcakes are dense, more brownie-like than cupcake-like. They are the perfect vehicle for hiding a nice square of filled chocolate. There are many flavors out there to choose from, my favorites are coffee, caramel, and raspberry.
Whatever you choose use the best quality chocolate with high cocoa content, 70% or better.
Chocolate Stuffed Brownies
- 2 bars 3.5 ounces each bittersweet chocolate, coarsely chopped
- 2 ounces ¼ cup extra virgin olive oil
- 2 ounces ¼ cup unsalted butter
- ¾ cup sugar
- 3 large eggs
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- 1 cup flour
- 2 bars 3.5 ounces each chocolate bars filled with caramel or cappuccino, available in many grocery stores cut into individual squares
- Heat the oven to 350 F. Lightly oil 2 mini muffin pans (or make in batches)
- In a double boiler set over simmering water, melt the bittersweet chocolate with the oil and butter, whisking until smooth. Allow to cool slightly.
- In a mixing bowl, beat the sugar, eggs, and salt with an electric mixer until thick. Stir in the vanilla and flour. Add the melted chocolate mixture and mix until well blended.
- Using a small ladle (I use a gravy ladle); spoon a layer of batter into the bottom of the muffin pan, about ⅓ of the way up. Nestle a piece of the filled chocolate into the center; then cover with more batter, making sure the chocolate piece is enclosed.
- Place the pans in the center of the oven and bake for about 12 minutes, or until a toothpick, when inserted comes out with just a small amount of crumb clinging to it (just make sure you don’t go straight down the center where the melted chocolate is). Allow to cool slightly then remove from the pan.
- These are delicious warm but store well in an airtight container. If you want to warm them up, wrap in a paper towel and microwave for about 15 seconds.