The boyfriend’s band was in need of a heartfelt home-made thank-you gift, and he and I decided brownies were the obvious solution. As he’s an expert of ramen- and ONLY ramen- when it comes to the culinary arts, naturally, I was tasked with the baking :).
These fudge brownie cups are rich, gooey, sinuous, and portable. The key to knowing they’re properly fudgy is that the middles should cave in. Some notes on these:
- No need to butter the muffin liners- just put them straight into the muffin tin and you’re set!
- Mix the batter as little as possible, and add as little moisture as possible. To really keep the fudgy consistency, go a bit lighter on the water and a bit heavier on the oil.
- I use EVOO rather than other oils, but canola would work well, too
- Keep them in the fridge and take them out 10-15 minutes before eating for optimal texture- this will keep them moist and yet crunchy on the outside!
- If you’re not in the mood to make these the “hard way”, get a box of low-fat fudge brownie mix and just add very, very little water… and you’re set! :)
- To make the tops shiny, I lightly brushed the tops right after they came out of the oven with a little melted soy butter.
