The day was nice, not very hot , a little bit gloomy and I thought what would be the best thing to spend the afternoon ? Aha, I haven’t got in touch with Mr. Brown for quite a while so that should be a perfect thing to do. After getting over the dazzled feeling with many style of Mr. Brown, I chose to engage with the http://www.browneyedbaker.com’s type of Mr. Brown. And it came out gorgeous and yummy for the rest of the day.
6 tablespoons unsalted butter
4 ounces bittersweey chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweteened cocoa powder , sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs ( her recipe is for 1 large egg, I add one more to make it rich )
1 teaspoon pure vanila extra
1. Preheat oven to 375 degrees F. Fit a muffin pan with paper muffin cups.
2. Melt the butter and the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat. ( I use all the chopped chocolate as I substitute the half with the chopped Hersey for topping )
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl , whisk buttermilk, eggs and vanila extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and with the whisk, gently but quickly stir to blend. Do not overmix the batter. Divide the batter evenly among the muffin cups.
4. Bake for about 20 minutes , or until a thin knife inserted into the centre of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before serving.
This is my Mr. Brown a.k.a Chocolate Muffin