Red Currant Chocolate Brownie Muffins

Dinner: Leftover Israeli couscous thing.


Midnight Dessert: This week I discovered these red currants at the grocery store, and reminded of my childhood at the sight of them (we used to have red currant bushes growing beside our garage, which we'd pick at the end of every summer to make jelly), I picked them up without a second thought.


When trying to decide what to do with them (they're too sour to just eat on their own), I recalled that my mom used to fill her chocolate cakes with a layer of homemade red currant jelly. So I did a search for chocolate- red currant recipes online, and came up with this one for red currant brownie-muffins.

Red Currant Chocolate Brownie Muffins
(Makes 6 large and 12 mini muffins)

5 oz. dark chocolate
1/2 cup butter
1 1/4 cup sugar
1 tsp vanilla
3 eggs
3/4 cup flour
1/4 tsp salt
1 cup red currants

Chop chocolate into small pieces. Melt along with butter in a saucepan on medium-low heat. Let cool a couple minutes, then stir in sugar. Add vanilla, then mix in eggs one at a time. Add flour and salt and mix well. Carefully stir in red currants, careful not to crush them.

Pour batter into greased muffin tins and bake at 375°F for about 20 minutes or until done.