Baby Brownies from The New Basics Cookbook by Julee Rosso and Sheila Lukins
We like these moist dark brownies in miniature—they’re neater that way, and it’s not so easy to notice how fast they’re disappearing.
Ingredients
- 2 eggs, lightly beaten
- ¾ cup sugar
- ¼ cup chocolate syrup
- ½ cup unbleached all-purpose flour
- 6 ounces good-quality semisweet chocolate
- Pinch of salt
- 1 teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, at room temperature
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