My modifications:
- I tend to like to make things in bite-sized portions (otherwise, I keep telling myself, "Just one more spoonful" and wind up eating most of a dish!) So I baked these in little muffin liners, filling each one about 2/3 of the way up, and baked for about 25-30 minutes (as opposed to 35-40 mins). This yielded 10 cupcake brownies.
- I halved the recipe, and used 1 cup (instead of 1.5 cups) sugar. I also used 1/3 cup brown sugar and 2/3 cup white (instead of all white).
- I only had chocolate "disks" instead of chips, so I coarsely chopped these. For three brownies, I also added some white chocolate. Finally, I topped all brownies with a chocolate disk.
- I omitted the salt and used margarine instead of butter.
My thoughts:
These were so easy to make, and a definite crowd pleasure. The chocolate chunks are the perfect contrast to the soft gooey brownies, and they really hit the spot when you're hit with a serious chocolate craving! Perfect at room temperature or straight out of the oven.
