A moist, fudgy, delectable, dessert somewhere between a brownie, muffin or cupcake.
1 dozen 2½ inch muffins
2 cups (12 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS
1/2 cup + 2 tablespoons butter
4 large eggs, slightly beaten
3/4 cup sugar
1 teaspoon vanilla
1 cup sifted all-purpose flour
1 cup chopped walnuts or pecans
1 cup (6 ounces) GUITTARD CHOC-AU-LAIT VANILLA MILK CHIPS
Preheat oven to 350ºF. Line 12 muffin forms with paper liners.
Melt semisweet chips and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Remove from heat; set aside to cool. Beat in eggs, sugar, and vanilla. Stir in flour just until incorporated. Add nuts, mixing to distribute evenly.
Fill lined muffin cups half full. Drop about a tablespoon of vanilla milk chips into each muffin cup, pressing gently into batter. Divide remaining batter evenly among muffin cups, completely covering white chips.
Bake 30-35 minutes; do not over bake. A toothpick inserted in center will still have moist crumbs clinging to it. Remove from muffin tin and cool on rack.
Microwave instructions: Heat chips and butter in 1 quart microproof bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth. Proceed as directed above.