In case you haven’t noticed, I have a lot of baking pans. All different shapes and sizes. I have round pans and square pans, three different sizes of bundt pans, loaf pans, madeleine pans, and sheet pans galore. And I have muffin pans in jumbo, standard, and mini. So you’d think I’d be all set when it comes to baking pans. And I was. Until I encountered this:
It’s a micro-mini muffin pan, and I was instantly smitten. See how tiny the wells are? So cute!!!
But what to bake in it? I’m fairly sure that a dense batter will always be necessary, because overly fluffy cakes would have no substance and might be too airy to release cleanly. For my inaugural bake, I decided to go straight to the densest type of recipe– a brownie from my favorite chocolate author, Alice Medrich. To give it an extra jolt of flavor (got to go intense for such tiny bites!) I added instant espresso powder to the mix. And then some chocolate ganache. And then coffee beans on top, because why not?