Bouchons (Chocolate Corks)

Bouchons (Chocolate Corks)

They are like bite size brownies

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4 eggs, room temperature

3/4 cup plus 2 tablespoons sugar

3/4 cup plus 1 tablespoon butter, softened

1/2 cup plus 1 tablespoon unsweetened cocoa powder

1 1/3 cups flour

2/3 cup semisweet mini chocolate chips

Preheat the oven to 375 degrees.

Butter a muffin tin with 12 holes measuring 2 3/4 inch dia.

In a large mixing bowl, whisk eggs and sugar together until blended. Add butter and cocoa and whisk until well blended and smooth. Add flour and whisk until nearly blended. Stir in chocolate chips until blended.

Scoop batter into tin, filling 3/4 full. Bake 15-18 minutes or until cakes are brown and set and a toothpick inserted into center comes out somewhat moist. Cool in pan briefly on wire rack; then gently unmold and cool cakes completely.

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