• 8 ozs. semisweet chocolate, chopped
• 2/3 c. unsalted butter, cut into pieces
• 1/3 c. sifted Dutch process unsweetened cocoa powder
• 4 eggs, graded "large"
• 1 c. + 2 Tbsp. sugar
• Grated rind of 1 large orange (zest only--no white pith)
• 2 tsp. vanilla
• Pinch salt
• 3/4 c. sifted flour
• 1/2 c. miniature semisweet chocolate chips

Prepare a standard 12-cup muffin tin (each cup 2-1/2" top diameter) by placing a paper liner in each cup. Set aside. In small bowl, combine chopped chocolate and butter. Place over simmering water on low heat (water should not touch bottom of bowl). Stir very frequently until almost smooth. Remove from heat and hot water; stir until smooth. Whisk in cocoa powder until most lumps are dissolved. Set aside to cool for at least 10 minutes. Meanwhile, preheat oven to 350'F. In medium bowl, combine eggs, sugar, orange rind, vanilla, and salt. With large spoon, beat until well-combined, about 1 minute. Add chocolate mixture, which may still be slightly warm; stir in well with whisk (do not beat). With whisk, stir in flour only until combined. Fold in chocolate chips. Batter will be gooey and rubbery--OK. Divide evenly among muffin cups (cups will be filled almost to the top, but amount of batter is correct). Bake in preheated oven for 30-35 minutes. These are done when tops are crackly-looking and toothpick or cake tester inserted in center of a brownie muffin on the perimeter of the tin emerges with a few moist crumbs clinging to it. Do not overbake.

Let sit in tin 3 minutes before removing to cooling rack (the standing time is important). Cool completely before serving.

12 muffins

To dress these up, split cooled brownie muffins in half vertically. Place one half upright on a small plate. Pile lightly sweetened whipped cream along the cut edge so that cream is the width of the muffin and matches it in height. Place other half of muffin along "open" edge of whipped cream; press halves together gently.

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