YIELD: 12 muffins
Dense, rich, dark, and fudgy – these are the best brownie muffins I’ve ever tasted! These ultimate brownie muffins have an impressive and addictive, deep chocolate flavor that is to die for!
Ingredients
2 large eggs
4 ounces/113 grams bittersweet or semisweet chocolate, coarsely chopped
1/3 c (35 grams/1.2 ounces) unsweetened cocoa powder (Dutch-processed)
1/3 c plus 1 tbsp (55 grams/2 ounces) all-purpose flour
½ c (1 stick/113 grams) unsalted butter, cut into small pieces
¾ c (150 grams/5.3 ounces) granulated sugar
1/8 tsp salt
HOW TO MAKE ULTIMATE BROWNIE MUFFINS
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. Using liners, line 12 muffin cups and set them aside.
Step 2: Place the chocolate and butter in a medium heatproof bowl and heat in 20-seconds intervals in the microwave, stirring between each interval until melted. Or place the bowl over a saucepan of simmering water, stirring often. Set aside.
Step 3: Sift the flour, cocoa, and salt in a small bowl and set aside.
Step 4: Whisk the eggs and sugar using a mixer fitted with the whisk attachment on high speed for about 4 minutes or until thick and pale. Adjust the speed to low and gradually add in the chocolate mixture. End the mixer, then fold in the flour mixture with a rubber spatula until just mixed.
Step 5: Between the liners, divide the batter, filling each to about 3/4 full. Place in the preheated oven and bake for about 13 to 16 minutes or until a toothpick inserted in the middle of the muffins comes out clean. Remove from the oven and transfer to a wire rack. Allow the muffins to cool for about 10 minutes before taking the muffins out of the pan, then let them cool fully on the wire rack.
Step 6: In an airtight container, keep the muffins and store them at room temperature or in the fridge for up to 2 days. Before serving, let the muffins come to room temperature.
Ingredients
- 2 large eggs
- 4 ounces/113 grams bittersweet or semisweet chocolate, coarsely chopped
- 1/3 c (35 grams/1.2 ounces) unsweetened cocoa powder (Dutch-processed)
- 1/3 c plus 1 tbsp (55 grams/2 ounces) all-purpose flour
- ½ c (1 stick/113 grams) unsalted butter, cut into small pieces
- ¾ c (150 grams/5.3 ounces) granulated sugar
- 1/8 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. Using liners, line 12 muffin cups and set them aside.
Step 2: Place the chocolate and butter in a medium heatproof bowl and heat in 20-seconds intervals in the microwave, stirring between each interval until melted. Or place the bowl over a saucepan of simmering water, stirring often. Set aside.
Step 3: Sift the flour, cocoa, and salt in a small bowl and set aside.
Step 4: Whisk the eggs and sugar using a mixer fitted with the whisk attachment on high speed for about 4 minutes or until thick and pale. Adjust the speed to low and gradually add in the chocolate mixture. End the mixer, then fold in the flour mixture with a rubber spatula until just mixed.
Step 5: Between the liners, divide the batter, filling each to about 3/4 full. Place in the preheated oven and bake for about 13 to 16 minutes or until a toothpick inserted in the middle of the muffins comes out clean. Remove from the oven and transfer to a wire rack. Allow the muffins to cool for about 10 minutes before taking the muffins out of the pan, then let them cool fully on the wire rack.
Step 6: In an airtight container, keep the muffins and store them at room temperature or in the fridge for up to 2 days. Before serving, let the muffins come to room temperature.
