Ingredients
Method
- preheat oven to 350 degrees
- Melt together the butter and semisweet chocolate in a in a small saucepan over medium low heat and stir until smooth.
- Pour the chocolate mixture into a bowl and stir in the sugars, eggs and vanilla.
- Sift the flour and salt into the chocolate mixture until just combined. Stir in the chocolate chips and cocoa pebbles.
- Prepare 24 cupcake cups with pan spray and fill each cupcake cup half way with batter. Bake for 20- 25 minutes depending on how gooey you like your brownie.
- Let cool completely, at least one hour. Trust me, the longer the cool the more easily the will pull away from the wrapper making them easier to eat.
Notes
There’s the money shot! Moist Brownie. Chocolate Chips. Crispy Cocoa Pebbles. Best brownie ever.