Researchers from Italy found that unsweetened dark chocolate may lower blood pressure in tourists, debating which attraction to visit next. Of course, these researchers were my daughter, Marissa and I during our visit to Rome in 2007. [ Disclaimer: Brownie lovers have found they need to double this recipe, because brownie muffins disappear too quickly. Hence, the reason for the title being named in honor of my son-in-law, Mitch. He is the world's fastest brownie nabber.]
4 (1 ounce) squares unsweetened chocolate
1 cup unsalted butter
1 ¾ cups sugar
1 cup all-purpose flour
4 eggs, beaten
1 teaspoon vanilla extract
¼ teaspoon butter flavoring
1 ½ cups chopped pecans or walnuts
18 muffin cup liners
Here we go:
Preheat oven to 325 F. Position rack in center of oven. Lightly grease or line muffin pan with regular size muffin liners.
First….. Melt chocolate with butter, over low heat, in small sauce pan. Remove from heat.
Next….. Dump sugar and flour into large mixing bowl; whisk to blend. Add eggs and vanilla, stir until blended; fold in melted chocolate and pecans, stir to mix thoroughly (about 30 strokes).
Then….. Spoon batter into muffin cups; 2/3full. Bake 25-30 minutes.
Cool….. 10 minutes before removing muffins from pan.
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