Whenever I make dipped treats like chocolate covered strawberries, oreo balls, or peanut butter buckeye balls, I always find myself with a bowlful of leftover melted chocolate. I hate throwing it away, but the thought of solidifying and re-using it also skeeves me out.
Instead, I re-purpose the melted chocolate into brownies! Boom, two desserts out of one!
For those who are interested, this recipe is flour-less and gluten-free.
- 1-1/2 cups semi-sweet chocolate chips, melted
- 2 tablespoons butter, melted
- 2 eggs
Preheat oven to 350 degrees. Whisk ingredients in a bowl until smooth and silky. Pour into a lined muffin tin, and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Makes about 9 brownies.