Brownie Muffins (VIDEO)
Crackly on the top, chewy on the edges, and fudgy in the center, this 7-ingredient Brownie Muffins recipe is a brownie lover's dream! Baked in a large muffin pan, they are full of decadent chocolate, perfectly balanced with a dash of salt, and downright gooey good!
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Chocolate Chips
- 113 g Unsalted butter
- 2 Eggs (room temperature)
- 100 g Granulated sugar
- 100 g Brown sugar
- 25 g Cocoa powder (unsweetened Dutch processed)
- 60 g All purpose flour
- ⅓ teaspoon Salt
Instructions
- 1
Prepare your muffin tin with 6 large muffin cases and pre-heat oven to 175 C / 347 F (no fan)
- 2
Melt butter and chocolate in a bowl over simmering water over medium heat
- 3
In another bowl, whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- 4
Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
- 5
Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
- 6
Pour or pipe the batter into the prepared muffin cases and bake for 25 minutes
- 7
The brownie muffins are ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! They will further set as they cool
- 8
Serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container