One of these days, I’m going to make healthy “cookies” – like with dates and walnuts and carob and stuff. But this weekend, I was in a Christmas baking mood, and the discovery of these little gems (for only $2 at Target!) inspired me to throw together some brownies with them baked inside.
I baked them in a mini-muffin pan and loved the way they turned out. Who needs those ridiculous all-edge brownie pans now? Plus they baked in just 15 minutes, and dirtied only ONE dish (a saucepan). So convenient!
They were definitely a highlight of the weekend, but there were some other highlights too…
- A MAJOR grocery shop that took the fridge from barren to nice and full of good stuff.
- Two words: SOY NOG
- This amazing High Intensity Interval Training workout for the stationary bike (best workout I’ve ever had on the bike BY FAR!)
- Homemade pizza and wine
- My return to the weights at the gym for the first time in months, which left me so sore I was pretty much useless all day. At least it can only get better from here!
(adapted from Allrecipes)
makes about 36
4 ounces unsweetened chocolate
3/4 cup butter
1 1/2 cups white sugar (or evaporated cane juice)
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1 cup dark chocolate and mint chocolate chips (Andes pieces would work well, too!)
Spray 2 mini muffin tins with nonstick spray. Preheat the oven to 350 F.
Melt the chocolate and butter together in a medium saucepan. Remove from heat and stir until smooth.
Let cool for about 5 minutes, then stir in the sugar, eggs, and vanilla. Gently stir in the flour and salt, then fold in the chocolate chips. Divide evenly among the muffin tins, then bake for about 15 minutes or until set (be careful not to overbake!)
Let cool in the pans for 5 minutes then transfer to wire racks.