Servings: 6-8
Ingredients
- ½ cup melted butter
- ½ cup oil
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 ½ cups flour
- ½ cup plus 2 Tbsp. cocoa powder
- 1 tsp. vanilla
- 4 eggs
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 1 tsp. Chef Merito® Salt, Chili and Lemon seasoning
- Mini cupcake pan or mini sugar skulls pan
Preparation
- Melt butter and then add oil, sugar, eggs, and vanilla in a large mixing bowl. Whisk together.
- Combine flour, baking powder, salt, cocoa powder, and Chef Merito® Salt, Chili and Lemon seasoning in a separate bowl and sift.
- Add the dry mixture to the wet ingredients and stir thoroughly.
- Grease a mini cupcake pan or mini skulls pan.
- Using a tablespoon, fill each cavity to ¾ full with the brownie mixture.
- Bake at 350°F for 15 minutes. Check pan, as baking time may change depending on the mold used.
- Use a toothpick to poke the center of the brownies. They should be soft, but the toothpick should come out clean when ready.
- Let cool completely before removing.
- Wash and dry the mold.
- Using separate containers for each type of chocolate, melt the chocolate chips in the microwave in 10-second intervals, stirring in between.
- Using a spoon, coat a thin layer of chocolate inside the mold cavities and gently press the brownies back in.
- Freeze for 5-7 minutes or until the chocolate sets. Remove and enjoy!
Tip:
If using a regular mini cupcake pan, you can spread the chocolate on top.
