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Baking in muffin cups gives perfect ratio of chewy crust to creamy truffle-like centers. Use good quality chocolate. So fudgy, they will want to stick to the bottom of the muffin cups. To fully release: coat buttered pan generously with cocoa, avoid underbaking, cool completely before removing. Disposable plastic knife run around edges is more flexible and won't scratch non-stick surface. Can use cupcake liners. Use standard sized 12-cup nonstick muffin pan.
Haven't made these yet---but I'd say a dollop of whipped cream or chocolate mousse would be nice in those indentations.
INGREDIENTS NEEDED 6 tablespoons unsalted butter, plus extra for greasing pan, 1/2 cup cocoa for dusting pan, 10 ounces bittersweet chocolate, finely chopped, 4 ounces milk chocolate, finely chopped, 1/2 teaspoon instant espresso powder, 2 large eggs, 2 tablespoons granulated sugar, 1 tablespoon all purpose flour, 1/4 teaspoon salt, teaspoon vanilla
Adjust oven rack to middle position; pre-heat to 375°F. Generously grease muffin pan with butter. Sift cocoa over muffin cups and tilt pan to coat. Gently knock out excess cocoa.
In large heatproof bowl placed over pan of barely simmering water, heat 6 tablespoons butter, bittersweet chocolate, milk chocolate, and espresso powder, stirring frequently, until melted and smooth. Remove from heat.In medium bowl, whisk eggs with sugar until light, about 45 seconds. Sift flour and salt over eggs and whisk to combine. Whisk in vanilla and chocolate mixture until smooth. Spoon 3 tablespoons batter into each cup. Bake until edges are set and center is just set, 17 to 20 min. Cool in pan on rack hour or more. Run knife around each brownie and remove from pan.