Chocolate Stuffed Brownies

Ingredients

• 2 bars (3.5 ounces each) bittersweet chocolate, coarsely chopped
• 2 ounces (1/4 cup) extra virgin olive oil
• 2 ounces (1/4 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 cup flour
• 2 bars (3.5 ounces each) chocolate bars filled with caramel or cappuccino (I used Perugina Premium Milk Chocolate with Cappuccino and Dark Chocolate with Carmel filling, available in many grocery stores broken into squares

Method

Step 1

Heat the oven to 350 F. Lightly oil 2 mini muffin pans (or make in batches)

Step 2

In a double boiler set over simmering water, melt the bittersweet chocolate with the oil and butter, whisking until smooth.

Step 3

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.

Step 4

Using a small ladle (I use a gravy ladle); spoon a layer of batter into the bottom of the muffin pan, about 1/3 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.

Step 5

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.

Step 6

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.