Dark and Mean Brownie (Cupcakes)

I love most things chocolate, but unless I'm in the mood for something easy or decidedly frou-frou my preference is for dark chocolate.  Most baking recipes for things chocolately involve a lot of sugar, and while this is good in it's place sometimes one wants something not-so-sweet to "fill in the corners" (if one were a hobbit).  This recipe fits the bill, as well as being super easy.  You can make it in a 20 cm X 20 cm pan if you feel like it, or in a cupcake pan.  I just squeezed it into 6 cupcake cups, nit it would probably work better in 8 to 9 cups.

Dark and Mean Brownie (Cupcakes)

150 g butter (about 3/5 of a cup)
1 cup firmly packed brown sugar
2 eggs
1/2 cup plain flour
1/2 cup cocoa
1/2 cup chocolate chips
1 teaspoon vanilla
1/2 teaspoon salt (optional)

Yes, you read that right - 1/2 cup of cocoa.  I use Dutch, but feel free to substitute whatever you have on hand.

Preheat the oven to 160 C, 320 F.
Cream the butter and sugar together until fluffy.
Add eggs one at a time, mixing well between each egg.
Add vanilla and salt.
Add flour and mix well.
Add cocoa and mix well.  You can sift the cocoa first if you feel like it - if not, just make sure you scrape the bowl once or twice to get rid of any big lumps.
Fold in the chocolate chips.
The mixture should be soft and creamy when you either spread it into a lined pan or divide it between cupcake holes - if you are not using a silicon cupcake pan, make sure the holes are either lined with cases or well greased.
Bake for 25-35 minutes.
Cool completely before removing from the pan.

The brownies/cupcakes will have a crisp top, with a rich, moist centre.  Enjoy the deep, dark chocolate goodness.