These little brownies are rich and fudgy, and they have a kick of Irish cream liquor!
INGREDIENTS
– 12 ounces (340g) semisweet chocolate– 1/2 cup + 2 tablespoons (141g) unsalted butter– 4 large eggs, lightly beaten– 3/4 cup (150g) granulated sugar– 1 tablespoon + 1 teaspoon Irish cream liqueur– 1 cup (120g) all-purpose flour– 1/2 teaspoon salt– 1/2 cup (88g) mini semisweet chocolate chip
INSTRUCTIONS
Step 1
Put chocolate and butter in a microwave-safe bowl. Heat at half power for 30 seconds until butter and chocolate melt when swirled. Stir smooth. Allow to cool.
Step 2
Preheat oven to 350°F. Paper-line or grease 48 small muffin cups.
Step 3
Mix eggs, sugar, and Irish cream with cooled chocolate. Mix until well blended with an electric mixer or by hand.
Step 4
Mix in flour and salt until mixed. Mix in chocolate chips. Fill muffin cups almost full with batter. I use #40 scoop.
Step 5
Bake 10–15 minutes until a pick inserted into the center comes out with moist crumbs. Pan-cool on a wire rack.