Directions

• Preheat oven to 350°F (175°C). Grease a mini muffin tin well with cooking spray, then dust lightly with cocoa powder to prevent sticking.
• In a saucepan, add melted (but not hot!) Butter, Sugar and Cocoa Powder. On Low-Med heat, continue to mix until smooth. (If the chocolate/sugar seizes up, add a tablespoon of cream to loosen it up. Repeat as required)
• Once smooth, set aside to cool for 10 minutes
• Add Eggs, Yolk, Vanilla and mix until incorporated and smooth.
• Toss flour, Salt and Chocolate Chips in a bowl, then add to Cocoa mixture, mix until incorporated
• Using a 2 TBSP Spoon, spoon the batter into each receptacle.
• Bake for 16-22 minutes, till toothpick comes out with crumbs, not gooey batter.
• Cool pan on a wire rack for 15 minutes minimum.
• Using the tip of a knife, op out each mini-brownie and place on wire rack to cool completely