ShareThisThere is nothing better than baking a fresh batch of brownie muffins to warm up on a winter day. The warm oven, aroma of baking brownies, the rich chocolate flavor and hint of zesty orange in each bite-sized brownie will have friends and family begging for more.
Kids will love helping out in the kitchen making this simple and delicious recipe. Toddler cooks can help with stirring the melted butter and chocolate together, sprinkling the chocolate chips and topping the baked muffins with orange whipped cream.
Older kids can work on their measuring skills by measuring the wet and dry ingredients, practice using a mixer by blending the chocolate, eggs and sugar and test for doneness by inserting a toothpick near the center of the brownie muffins until it comes out clean.
For a variation, you could add a caramel to the top of each brownie muffin for the last 5 minutes of baking or sprinkle the top of baked muffins with confectioner's sugar.
In my home, it does not matter if it is winter, spring, summer or fall. This family-favorite dessert is always a hit, and I hope you and your family will enjoy them as much as we do.
BROWNIE MUFFINS
3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
3 eggs
2 cups sugar
1 teaspoon orange extract
1 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips
Mousse and Orange Cream Ingredients:
4 ounces high-quality bittersweet chocolate
1/2 stick butter
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon fresh orange zest, chopped
Orange peel curls for garnishing
In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture.
Pour into a greased mini-muffin pan. Sprinkle with chocolate chips. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
While muffins are still in the pan, use a large spoon to indent the center of each muffin to form a small cup. Remove the muffins from the pan and cool completely on a wire rack.
Meanwhile, cut the mousse chocolate and butter in small pieces. Melt the butter and chocolate together in the microwave on low for one-minute intervals, whisking between each.
In a chilled metal bowl, whip together the whipping cream and powdered sugar with a hand mixer. In a separate bowl, and using a spatula, fold orange zest into 1/4 of the whipping cream/sugar mixture. Using a spatula, fold the chocolate mixture into the remaining whipping-cream blend.
Spoon or pipe the chocolate mousse into the brownie muffin cups. Top each with a dollop of the zest/whipping-cream mixture and an orange-peel twist. Serve immediately.
(Cathie Filian is lifestyle expert, creator and an author of craft books. For more information or questions, please visit www.cathiefilian.com. Distributed by Scripps Howard News Service www.scrippsnews.com.)
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