Once it appeared in my scary, sugar-laden brain that this is what I wanted to make, I basically adapted my favorite brownie and blondie recipes to create these mammoth muffins/brownies which were amazingly rich and delicious.
Recipe: (makes about 20 very large brownies)
11 ounces (300g) semisweet chocolate, chopped
1 cup (2 sticks/200g) butter or margarine
1 1/2 cups sugar
1/2 cup light brown sugar
2 teaspoons vanilla
1 1/4 cups flour
1 tsp salt
2 tablespoons dark unsweetened cocoa powder
1 cup (2 sticks/200g) butter
1 cup dark brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
8 ounces finely chopped chocolate or chocolate chips
In a large bowl, melt the chocolate, butter and espresso powder and mix together until smooth.
Whisk in the sugars until completely combined.
Add 3 of the eggs and whisk until combined, then add the remaining 2, plus the vanilla.
Whisk until all the ingredients are just mixed - don't overbeat.
Sprinkle the flour, cocoa powder and salt on top of the chocolate mixture.
Using a spatula, fold the mixture in until just a few streaks of white remain.
Cream together butter and both sugars until creamy.
Add in eggs and vanilla and mix well.
Gradually add in flour, baking soda and salt until completely combined.
Stir in chocolate at the end.
In a greased and floured muffin tin, put 2 tablespoons of brownie mixture in the bottom of each cup. Then take a heaping tablespoon of cookie dough, roll it in to a ball, flatten slightly to a puck shape and drop on top.
Bake on 350 F for 30-35 minutes or until tests done with a toothpick.