This recipe comes from “The Cookie and Biscuit Bible”. So good, almost brownie like.
3/4 cup unsalted (sweet) butter, diced
5 oz plain (semisweet) chocolate, chopped (I used about 2/3 cup chocolate chips)
1 cup sugar
1/4 cup soft dark brown sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1 2/3 cup flour
1 cup walnuts, coarsely chopped
1 Preheat oven to 350. Grease 12 muffin tins or use paper liners.
2 Melt butter and chocolate in a heatproof bowl set over a pan of hot water. (I just melted them for about 1 minute in the microwave.) Transfer to a large mixing bowl.
3 Stir both the sugars into the chocolate mixture. Mix in the eggs, one at a time, beating well after each addition, then add the vanilla and almond extract.
4 Sift the flour over the chocolate mixture and fold in until evenly combined. Stir the walnuts evenly into the mixture.
5 Fill the muffin tins almost to the top and bake 30 – 35 minutes. Let stand for 5 minutes before removing from pan.
The recipe said that it makes 12, but I ended up with 18 muffins.