BROWNIE IN MUFFIN TIN RECIPES

Steps:

• Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
• Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
• In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
• Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 425F. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter.
• Put butter and the chocolate chips in a microwave-safe bowl. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture in smooth.
• Whisk the eggs and egg yolk in a large bowl until combined. Add the flour, salt, powdered sugar and melted chocolate and butter. Mix everything until combined.
• Spoon the batter into the muffin cups.
• Put the muffin tin in the oven and bake for 9 minutes. Do not overcook, since you want the chocolate inside to be liquid.
• Take the chocolate lava cakes out of the oven. Let stand for 3 minutes.
• Put a large cutting board over the muffin tin and quickly invert it so the muffin tin is upside down. Bang the muffin cups with your fist to help release the molten lava cakes. Slowly lift the muffin tin, releasing the lava cakes onto the cutting board.
• Transfer the chocolate lava cakes to the individual plates and serve immediately.