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When a crosses with a brownie, a rewarding, deep chocolate flavor is presented in the shape of a small meal. Brownie cakes create a deliciously dense meal, particularly delicious with a special addition of natural raisins. The formula comes together quickly in one pot on the stovetop, a great option for quick cleanups.
Top the cookies with a of powdered sugar o-r a drizzle of glaze, excellent for lunchboxes. For the entire cupcake impact, old-fashioned buttercream frosting dresses up the brownie cookies for a party.
Brownie Cookies
3 oz. (3 squares) unsweetened chocolate
1/2 cup butter or margarine
11/2 cups sugar
3 eggs
11/2 teaspoons vanilla
1 cup all-purpose flour
1 cup chopped walnuts
1 cup Sun-Maid Natural Raisins
Buttercream Frosting
1 stick (8-oz.) butter, softened
1 box (16-oz.) powdered sugar
1 teaspoon vanilla extract
Dash of salt
2-3 tablespoons milk
Heat oven to 350F. Oil or line 12 (23/4-inch) muffin cups with paper baking cups.
In large saucepan, over very low heat, combine chocolate and butter; heat just until melted, stirring periodically. Remove from heat. Wake in sugar; blend well.
Merge vanilla and eggs. Stir in flour, walnuts and raisins. Spoon mixture into prepared muffin cups, completing nearly complete.
Prepare at 350F. for half an hour. Cool on wire rack. Sprinkle with powdered sugar o-r frost as desired. Makes 1-2 cupcakes.
Frosting:
In small mixing bowl, combine first four ingredients and 2 tablespoons of milk. With electric mixer, combine on low until blended. Continue to beat on high until fluffy, adding extra milk as needed for spreading consistency. Clicking cupcake blog recipes discussions maybe provides suggestions you can use with your dad.
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