Home » From The Kitchen » The Best Chocolate Brownie Muffins

The Best Chocolate Brownie Muffins

If chocolate is life, then you’ll absolutely love these brownie muffins. They are indulgent, dense, moist, fudgy and rich in chocolate flavour! The combination of both the melted chocolate and cocoa powder make them ultra-chocolatey! A real treat!

Brownie Muffins

If you think brownies are easy to make, these brownie muffins are even easier to rock up. Plus, no need to think about portioning as they are baked individually in muffin/cupcake moulds; less cleaning, less hassle and easier to share. You don’t have to worry about cutting them up, breaking and getting crumbly.

This recipe was the best revelation during covid lockdown as you only need simple pantry ingredients to make those delicious brownie muffins. However, ensure to use the best quality products to get the best results.

Brownie Muffins

Tips & Tricks

  • When it comes to these brownie muffins, the baking timing is crucial. Over-baking them, just even slightly, will result in a dry and cakey centre. You know they are ready when the outside is baked but the centre is still soft to the touch. The tip is to bake them until a toothpick inserted comes out with moist crumbs.
  • Take this simple brownie muffin to the next level and serve it with vanilla ice-cream and salted caramel sauce. Such a naughty treat, but totally worth it!
  • Keep your leftovers (you’re lucky if you have any left!) in an airtight container on your kitchen countertop for 3-4 days

If you’re a sweet tooth, make sure to check out our other sweet recipes!

Best chocolate Brownie Muffins

Course: Something sweetDifficulty: Easy


Prep time


Cooking time


Total time




  • 113g (4 oz) bittersweet or semisweet chocolate, roughly chopped

  • 113g (1 stick) unsalted butter, cut into cubes

  • 55g (⅓ cup plus 2 tbsp) all-purpose flour

  • 35g (⅓ cup plus 2 tbsp) unsweetened cocoa powder

  • 2 large eggs

  • 120g (½ cup plus 1 tbsp) castor sugar

  • 1 tsp vanilla essence

  • Pinch of salt


  • Preheat your oven to 180C and line your muffin/cupcake tray
  • In a heat proof bowl, melt the butter and chocolate in the microwave (in intervals of 30 seconds) or over a bain-marie, then set aside
  • In another bowl, sift the flour, cocoa and salt and set aside
  • In a mixing bowl, whisk the eggs and sugar until light, fluffy and pale in colour.
  • On low speed, add in the chocolate mixture
  • Then using a spatula, fold in the flour until just combined. To do over-mix the batter.
  • Fill in your muffin/cupcake tray up to ¾ full and bake your brownie muffins for about 15mins or until a toothpick inserted comes out with slightly moist crumbs. Let them cool down a little before serving.
Recipe adapted from Pretty Simple Sweet
Alison Signature

CRAVING MORE? Subscribe to our Newsletter!

Leave a Comment

Your email address will not be published. Required fields are marked *