Double Fudge Brownie Muffins

Yield: 8

Ingredients:
45 g Unsweetened chocolate, coarsely chopped
45 g Semisweet chocolate, coarsely chopped
45 ml Unsalted butter
185 ml Flour
1 ml Baking powder
1 ml Baking soda
f.g. Salt
1 large Egg
60 ml Sugar
60 ml Milk
125 ml Semisweet chocolate chips
125 ml Coarsely chopped walnuts

Method:
1. Position rack in center of oven. Preheat oven to 350^oF. Line 8 muffin cups with paper baking cups and set aside.
2. In top of double boiler over simmering water, melt chocolates and butter, stirring occasionally until smooth.
3. Remove top of double boiler from bottom and cool chocolate - 15 minutes, until tepid.
4. Sift flour, baking powder, baking soda and salt into large bowl. Stir together with whisk or wooden spoon until thoroughly blended.
5. In medium bowl, whisk eggs, sugar, milk and vanilla together. Add colled chocolate/ butter mixture and whisk until blended.
6. With rubbler spatula, fold legg mixture into dry ingredients, folding only until dry ingredients are moistened.
7. Stir in chocolate chips and chopped walnuts.
8. Using 2 spoons, fill muffin cups - three-quarters full. (50 ml each)
9. Bake for 16-18 minutes or until springy to the touch.
10 Cool muffins in pan set on wire rack.
11. When cool, store muffins immediately in a plastic bag or airtight container.
12. Before serving, dust with sifted icing sugar.