The Brownie in all its glory

About a year ago I tried a brownie recipe that claimed to be "moist and fudgie" and I was floored at how good they were.  Like a torte, these are not for the week of heart- chocolate, oil, sugar, and eggs galore are the base for this recipe.

When I first made them, I followed the recipe exactly and they were wonderful.  Since then I've made minor adjustments to the recipe (double the vanilla and corn syrup, no nuts), but most of my changes have been in how I bake them or what I top them with.

The second time I made these I added a handful of white chocolate chips and dark chocolate chocolate chips.  I baked them in a 9x13 inch pan and then inverted them onto a baking sheet after they cooled.  I covered the whole thing Ganache.  The result was a big hit with my friends. 

At another time, a friend and I were looking for ways to use left-over coconut milk.  We added about 2 cups to the recipe and removed half of the oil.  The baking time was much longer, but worth the wait.  The resulting brownie was actually more like cake- very light and moist, but still rich.

This last time, I decided to bake the brownie batter in mini-muffin tins since I would be traveling with them and it seemed less messy to have self contained units.  My only complaint with doing this was that the tops fell in after I took them out of the oven.  I'm not sure if the heat was too high or they were over or under baked (or maybe it's just the nature of the recipe?...), but it wasn't a big deal.  They turned out with a crispy outside and chewy inside and they were the perfect size for snacking.

I also topped them with whipped Ganache.  Partially because I wanted to fill in the tops and mostly because I really like working
with Ganache. They turned out wonderful in the end and they were
quickly devoured at the girls night they were taken to.