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!
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.
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: Easy8
servings30
minutes15
minutes45
minutesIngredients
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
Directions
- 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
