I'm entrusting to you fushies this brownie recipe which makes the world's yummiest brownies. This recipe comes from the book Sticky, Chewy, Messy, Gooey which I originally discovered on Posie Gets Cozy. I've baked this recipe so often that the book now falls open to the brownie page.

In these brownies, there are no nuts to confuse your sweet tooth. Just chocolately, buttery goodness. You might faint when you see the slab of butter that goes into this recipe (and only half a cup of flour!). They aren't good for you, but they are goooooooood (especially with icecream and caramel sauce.)

Sugar-Crusted Brownies
makes 12 brownies

227 grams / ½ pound of butter 1 cup of sugar (plus extra for the muffin tins) 170 grams / 6 ounces of semi-sweet chocolate 85 grams / 3 ounces of unsweetened chocolate 3 large eggs 1 tablespoon pure vanilla extract ½ cup of unbleached all-purpose flour 1 teaspoons baking powder ½ teaspoon salt note: see The Wiki's chocolate classification section for info about the different types of chocolate.

Grease all of the cups of a standard 12-cup muffin tin. Spoon about 1 tablespoon of sugar into the greased cups and shake and tap around to cover the bottom and sides of the cups completely with a thick coat of sugar. Tap out any excess sugar.

Position a rack in the middle of the oven and preheat to 175°C / 350°F.

Combine the butter, semisweet chocolate, and unsweetened chocolate together in a microwave-safe bowl and microwave on high for 2 minutes. Remove from the microwave and stir until completely melted. If the chocolate is not completely melted, continue to microwave for 30-second intervals and stir until smooth.

In a large bowl, gently whisk together the eggs, 1 cup sugar and vanilla until just combined. Stir the chocolate mixture into the egg mixture just until combined. Let cool slightly. Sift the flour, baking powder, and salt over the chocolate mixture and fold in until just combined.

Spoon about ¼ cup of batter into each of the prepared muffin cups. (If you run out of batter before you fill all the cups, make sure to wipe out the butter and sugar of any empty cups before baking any brownies.)

Bake until the tops of the brownies are firm and a toothpick inserted into the centre of a brownie cup comes out with a few moist crumbs clinging to it, 20 to 25 minutes. Be careful not to overbake. Transfer to a wire rack and let it cool.