Like a brownie bite baked into a flaky crust, these chocolate tassies contain a simple secret: A whole lot of chopped dark chocolate goes into the gooey filling, helping it stay slightly molten Instructions. Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the pecans. Reduce heat to medium low, whisking continuously, boil for about 3 more minutes, until temperature on a candy thermometer reaches 220 degrees. Add remaining 1/4 cup of heavy cream and whisk until blended. Cook on medium low an additional two minutes. Remove from heat. If using the microwave, heat the mixture 30 seconds at a time, stirring between heating intervals until fully melted and combined. Mix in the freshly brewed espresso or strong coffee into the melted butter and chocolate. In a separate bowl whisk the eggs, sugar and salt until smooth and fully combined. Best for Dark Chocolate Lovers: King Arthur Baking Company All-American Fudge Brownie Mix. Best Value: Aldi Baker’s Corner Chewy Fudge Brownie Mix. Worth the Splurge: Stonewall Kitchen Traditional Brownie Mix. Best Gluten-Free Option: Stonewall Kitchen Gluten-Free Chocolate Brownie Mix. Gluten-Free Runner Up: King Arthur Baking Company Gluten Melt – In a microwave-safe bowl, melt the chocolate and butter until smooth. Then add the sugar and combine well. Pro tip – you can also melt chocolate in a stovetop-safe bowl over a pot of simmering water. Combine – Add the eggs one at a time. followed by the vanilla extract and flour mixture. S76eY.

dark chocolate for brownies