Chocolate Chunk Celebration!

Last year I won this cookbook called

I'm Dreaming Of A Chocolate Christmas By Marcel DeSaulniers
I've only baked a few things out of it, but I knew this was the book that I would pick from, when it was my turn to pick the recipe. April from abbysweets and I are doing our "Cookbook Project" and this round was my pick! And I picked Chocolate Chunk Celebrations.




These were individual size little desserts that taste like a cookie, but they were kind of like a brownie, in a little cake shape. What ever these are, they are delicious!
It has a thin crisp shell over the top and dense chocolaty goodness inside.





Extreme chocolate!

Per special request, I left the nuts out. Your choice! This recipe made 18 cupcake size, cookie tasting, chocolaty brownies.

Easy to make and pretty enough for a celebration!

You wont be able to keep even The Grinch away from these Celebrations!

Chocolate Celebrations
by Marcel DeSaulniers

18 oz semisweet chocolate, coarsely chopped
8 TBS (I stick) butter
1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 Cup sugar
4 large eggs
1 TBS Vanilla
1 Cup pecans
4 oz semisweet chocolate, chopped.

1. preheat oven to 350F. Place eighteen foil muffin cup liners in a cupcake pan.

2. Melt the coarsely chopped chocolate with the better in the top of a double boiler and stir till smooth

3. In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of parchment or wax paper.

4.Place the sugar and eggs in the bowl of a stand electric mixer fitted with the paddle. Beat on medium for 2 minutes until light in color and slightly thick. Stop and scrape down the sides of the bowl and then add the melted chocolate and mix on low to combine, about 5 seconds. Gradually add the dry ingredients. Once all the dry ingredients have been incorporated about 10 seconds, stop and scrape down again. Add the vanilla and nix on low for 5 seconds. Remove the bowl and use a rubber spatula it fold in the pecans and the chocolate chunks and to finishing mixing until thoroughly combined.

5. Portion 2 slightly heaping tablespoons into each cup. Place in the center of the oven and bake till a tooth pick comes out clean but still slightly gooey, almost 18 minutes. Rotate baking pans 180 half way thru baking.

6. Remove from oven and let come to room temperature, about 30 minutes.

Keep the celebrations in a tightly sealed plastic container and they will stay fresh at room temp 4-5 days, or refrigerate for a week to 10 days, bring to room temp before eating.

If you like this recipe, please click on the link below!