Ingredients
1¼cupsall-purpose flour
¼tspbaking powder
¼tspsalt
1cupgranulated sugar
½cuppacked light-brown sugar
½cupcocoa powder,plus 2 tablespoons
¾cupbutter,melted
2large eggs
1½tspvanilla extract
2tbspmilk
10tbspsalted butter,at room temperature
½cuppacked light-brown sugar
1½cupspowdered sugar
1tspvanilla extract
1tspmolasses
2tbspcream,or half and half
½cupall-purpose flour,heat treated
¾cupmini semi-sweet chocolate chips
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, and salt then set aside.
In a separate mixing bowl, whisk together granulated sugar, light-brown sugar, and cocoa powder. Pour in melted butter and use a wooden spoon to stir until combine.
Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine.
Divide batter among 12 paper-lined muffin cups filling each about ⅔ full.
Bake in preheated oven for 16 to 20 minutes (lesser for gooier brownies). Allow cooling in muffin tin several minutes before transferring to a wire rack to cool.
Cool completely then frost with Cookie Dough Frosting. Store in an airtight container.
In a mixing bowl, using an electric hand mixer, whip together butter and light-brown sugar until pale and fluffy for about 3 to 4 minutes.
Mix in flour then add powdered sugar, vanilla, molasses, and 2 tablespoons cream and blend together until smooth adding an additional 1 tablespoon of cream to thin if desired. Fold in chocolate chips.
