4 tablespoons(1/2 stick) butter or margarine
3 squares (1 ounce each) semi sweet chocolate
1/3 cup firmlypacked light brown sugar
1/2 teaspoon vanilla
5 tablespoons unsifted all purpose flour
2 ounces milk chocolate
Chopped Pistachio Nuts
Preheat oven to 350 degrees. Lightly butter 24 mini muffin tins
about 1 1/2 x 3/4 inch.
Melt together butter, semisweet chocolate and sugar in small saucepan
over low heat, stirring constantly until smooth. Remove from heat.
Beat in vanilla; then egg, stirring until incorporated. Fold in flour
Spoon lightly rounded teaspoonfuls into each tin; tin should be about 1/2 full.
Bake in preheated 350 degree oven for 10 to 12 minutes or till center springs back when lightly touched with fingertip. Cool in pan on rack for 10 minutes. Remove brownie cup from pan and cool completely on wire rack. Store unfrosted and wrapped airtight in refrigerator.
To frost, when ready to present, melt milk chocolate in bowl set
over hot not boiling water in saucepan; stir until smooth. Spread a little
chocolate on top of each brownie cup with small spatula. Sprinkle with
chopped pistachios nuts. Makes 2 dozen
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