The chocolate supply in my house dwindles down very, very, very fast during times with huge amounts of projects and FINALS. Though it’s not quite time for finals yet (yay!), projects have been piling on like water on the foot of a waterfall, except this pool doesn’t empty its water quite fast enough. Obviously, this would lead to a breakdown (figuratively and emotionally), but we don’t need to get into that today.
This currently is my life, full of scary fast waterfalls, chocolate, projects, and figurative/mental breakdowns.
I believe this post/recipe needs some clarification. This recipe does not include waterfalls or breakdowns, but it most certainly includes chocolate. Because: BROWNIES!!!! (and muffins…)
I made brownie batter, then I made it awesome with pistachios and pepper. Trust me, it works brilliantly! And you know that delicious chewy edge that is only on 0-1 sides of most square brownies? Well, now all the brownies have that distinctive edge, all the way around along with a super fudgy center. It’s amazing.
-Like with every brownie, underbaking is better than overbaking.
-Feel free to omit the pistachios and/or pepper if you don’t like either. Except then, the brownies won’t be awesome. They’re still great though! 😛
-Melt the chocolate and butter/coconut oil in a bowl free from water and avoid getting water in the bowl because the chocolate will seize into a grainy mess.
Preheat the oven to 375 F.
Melt the chocolate and the butter/coconut oil in a bowl over boiling water, or in the microwave. Add in the vegetable oil and whisk until combined.
In a small bowl, combine the hot water and the cocoa powder. Whisk into the other chocolate mixture.
Add in an egg, vanilla, and sugar. Finally, add in the rest of the ingredients and mix until combined.
Grease a muffin tin and then add in the batter, evenly distributing the mixture in 9 muffin tins.
Bake for 12-15 minutes.