Time 30m Yield 12 Number Of Ingredients 6 Steps:
Heat oven to 400°F. Generously grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth. In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture. Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160°F. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes. Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.
Yield Makes 16 Number Of Ingredients 8 Steps:
Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth. Add the chocolate and stir to combine. Preheat oven to 160°C (325°F). Lightly grease a 20cm square tin and line with non-stick baking paper. Spread the mixture into the tin. Bake for 50 minutes to 1 hour or until the brownie is set. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
