Love and Flowers

In honor of Valentines Day, it felt fitting that chocolate should be involved in this first issue.  It also seemed fitting that the chocolate should come from Little Flower Candy Co., as Christine Moore’s energy and vibrancy inspires me daily!  So excited to feature her new cookbook that is an extension of one of my favorite spots in Pasadena, CA.  Looking through the numerous delectable’s within the pages of Little Flower, page 111 featuring Brownie Cups seemed fitting for Valentine’s Day dessert for the fam…

Prep time- 25 minutes, Cooking time 15 minutes.  Ready in no time!

Little Flower ‘Brownie Cups’

1 Cup chopped unsweetened chocolate
1 Cup semi-sweet chocolate chips
1 Cup butter
5 Large Eggs
1 Cup granulated Sugar
1 ½ cups firmly packed light brown sugar
2 Teaspoons vanilla extract
1 ¼ Cups all-purpose flour
1 ½ Teaspoons baking powder
1 Teaspoon salt

Preheat oven to 325F.  Line two cupcake tins with paper cups.  Place both types of chocolate and butter in heatproof bowl set over a pot of simmering water.  Heat gently, stirring occasionally, until completely melted and smooth, then remove from heat.  Set aside and allow to cool slightly for 5 minutes.

In a separate large bowl, whisk the eggs, sugars, and vanilla.  Fold the chocolate into the egg mixture.  In a separate small bowl, combine the flour, baking powder, and salt.  Then fold the flour mixture into the chocolate-egg mixture.  Fill the prepared tins ¾ full and bake for about 15 minutes, rotating pans halfway through for even cooking.  They’re ready when the edges puff and the surface starts to crack.  A toothpick inserted in the middle should come out with a moist, fudgy crumb sticking to it.

Yummy goodness!