Behold Our Fresh-Baked Chocolate Valentine! 💗
From Cleo Coyle: Sometimes we need a little chocolate therapy. For an easy-to-make chocolate escape, I recommend these lusciously satisfying Double-Chocolate Brownie Muffins. These babies are quick to whip up and delicious paired with coffee. And speaking of coffee...
Marc and I are now counting down the weeks to the publication of our brand-new (21st) Coffeehouse Mystery, No Roast for the Weary. Our latest caffeinated adventure is great fun, the murder mystery has wonderful twists, and we hope you all enjoy it! ☕
👇 👇 👇
Now let's have some foodie fun...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
☕ A Recipe Note from Cleo
Non-bakers, fear not! This is an easy recipe to make, foolproof really, using only one bowl and a rubber spatula to stir everything up. I call it a "pantry recipe," because it makes spectacular use of a few simple ingredients that many of us often have in our kitchens.
The result is a darn tasty cross between a double-chocolate brownie and a banana muffin. The mashed banana gives nice weight to the muffin and adds a bit of nutrition along with a subtle but lovely flavor. Combined with the (optional) peanuts (good protein) and melted chocolate chips (for the soul), this muffin’s flavor isn’t far from a chocolate-syrup drizzled banana split. Seriously, the hard part for me and my husband (after pouring our coffee) is eating only one.
May you eat (and read) with joy!
~ Cleo
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☕ Cleo Coyle's Easy
Double-Chocolate Brownie Muffins
Makes: 12 muffins
Ingredients:
2 large eggs, lightly beaten with fork
2 teaspoons pure vanilla extract (do not skip!)
4 tablespoons (1/2 stick) butter, melted and cooled
2 ripe bananas, mashed well with fork (until they resemble applesauce)
1 box Devil's Food Cake Mix (I used Pillsbury Moist Supreme)
1/2 cup semi-sweet chocolate chips (I used Ghirardelli)
(optional) 1/2 cup chopped dry roasted, unsalted peanuts (or your favorite nut)
Directions: Place all ingredients into a large mixing bowl. (Be sure the melted butter is not too hot. You don't want to cook the eggs.) Mix by hand until well blended, but do not over mix.
Line 12 muffin cups with paper liners and divide batter among them (filling each cup about 2/3rds full, see my photos). OR grease the cups and go naked.
Bake at 350° F. for about 20 minutes. (Do not over-bake.) Remove from oven and allow muffins to cool a bit before stripping away the paper and noshing. (No kidding...) If you try to remove the paper liners while the muffin is hot, you’ll have sticking problems. Simply allow the muffin to cool, and you should have no problem eating with joy.
Cleo's Foodie
P H O T O S
Eat (and read) with joy!
