Chocoholic Brownies

Chocoholic Brownies

Special equipment mini muffin tins

1 cup of butter (2 sticks)

4 squares of baking chocolate.

2 tsp of instant coffee

1 tbsp of chocolate liqueur

2 tsp of hot water

3 eggs

1 cup of flour

1/2 cup of cocoa

2 cups of brown sugar

Grease two large mini-muffin tins (24 capacity) with butter. Preheat oven to 350F

Melt butter and chocolate together over a double boiler. As mixture is melting, dissolve coffee into hot water and add to mixture, along with chocolate liqueur. Once mixture is melted, stir in brown sugar, and let sit.

In a large bowl, sift together cocoa and flour.

Once chocolate mixture is lukewarm, add in eggs, one at a time, stirring until mixture is glossy.

Pour mixture into flour and cocoa. Stir until well combined.

Using a tablespoon, scoop mixture into greased mini-muffin tins. Bake at 350F for 10 to 12 minutes, until centre is just barely set. Let cool slightly before removing from pan.

Yield: Makes 48 mini brownies.

Source: Adapted from Angie's original brownie recipe.