If you’re in the mood for a dessert that’s as decadent as a brownie but as handy as a muffin, you’ve come to the right place. These Ultimate Brownie Muffins are just what they sound like – rich, chocolatey, and perfect for satisfying your sweet tooth. Below, you’ll find a straightforward recipe that combines the ease of muffin making with the indulgent texture of brownies. Get ready to whip up a batch that’s sure to impress at any gathering, or just when you need a little treat for yourself.
Ingredients:
- Bittersweet or Semisweet Chocolate: ⅔ cup (113g), coarsely chopped (plus more for topping)
- Unsalted Butter: ½ cup (113g), cut into small pieces
- All-purpose Flour: ⅓ cup + 1 tablespoon (55g)
- Unsweetened Cocoa Powder: ⅓ cup (35g) (Dutch-process preferred)
- Salt: ⅛ teaspoon
- Eggs: 2 large
- Granulated Sugar: ¾ cup (150g)
Directions:
- Preparation: Start by preheating your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners to ensure easy removal of the muffins once baked. Set aside.
- Melt Chocolate and Butter: Place the chopped chocolate and butter in a medium heatproof bowl. You can melt these in the microwave in 20-second bursts, stirring after each interval until smooth. Alternatively, melt the chocolate and butter over a saucepan of simmering water, stirring occasionally for a more controlled heat.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. This prevents lumps and ensures an even distribution in the batter.
- Whisk Eggs and Sugar: In a separate bowl, use an electric mixer at high speed to whisk the eggs and sugar together until they are thick and pale, which should take about 4 minutes. Reduce the mixer speed to low and gradually add the melted chocolate mixture.
- Combine with Dry Ingredients: Stop the mixer and gently fold in the flour mixture with a rubber spatula, just until combined. Be careful to not overmix, as this can make the muffins dense.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle additional chopped chocolate on top for an extra chocolatey crust.
- Bake: Bake the muffins in the preheated oven for 13-15 minutes. They are done when a toothpick inserted into the center comes out with moist crumbs attached – be sure not to overbake to maintain that gooey brownie texture.
- Cooling: Allow the muffins to cool in the pan on a wire rack for 10 minutes. After this, remove the muffins from the pan and let them cool completely on the rack.
Additional Tips:
- Chocolate Choices: The type of chocolate you choose can alter the flavor. Bittersweet chocolate offers a deep, rich taste, while semisweet provides a slightly sweeter note.
- Serving: These muffins taste wonderful slightly warmed, paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
With a total prep and cook time of just 30 minutes and a yield of 12 delicious muffins, this recipe is perfect for an impromptu dessert or a planned party treat. Enjoy baking and indulging in your very own Ultimate Brownie Muffins!
Ultimate Brownie Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
There’s something irresistibly indulgent about brownie muffins; each bite envelops you in a cloud of rich, dark chocolate. These Ultimate Brownie Muffins are the epitome of dessert perfection, combining the comforting texture of a muffin with the dense fudginess of a classic brownie. They’re simple enough to whip up on a whim yet special enough to serve at any gathering.Crafted with premium bittersweet chocolate and unsalted butter, these muffins are not just treats; they’re an experience. As they bake, their tops rise just enough to form a delicate crust, hinting at the soft, molten core within. Ideal for chocolate lovers, these muffins promise a moment of pure, unadulterated pleasure with every mouthful. Perfect for pairing with a cup of coffee or as a stand-alone treat, they’re sure to satisfy all your chocolate cravings.
Ingredients
⅔ cup (113g) bittersweet or semisweet chocolate, coarsely chopped, plus more for topping
½ cup (113 g) unsalted butter, cut into small pieces
⅓ cup + 1 tablespoon (55g) all-purpose flour
⅓ cup (35g) unsweetened cocoa powder (Dutch-process)
⅛ teaspoon salt
2 large eggs
¾ cup (150g) granulated sugar
Instructions
Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave in 20-second intervals, stirring in between, until melted and smooth. Alternatively, melt over a saucepan of simmering water, stirring occasionally.
Sift together flour, cocoa powder, and salt in a small bowl; set aside.
In a separate bowl, use an electric mixer to whisk eggs and sugar until thick and pale, about 4 minutes. Reduce mixer speed to low and gradually mix in the melted chocolate. Stop the mixer and gently fold in the flour mixture using a rubber spatula just until combined. Avoid overmixing.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle additional chopped chocolate on top, if desired.
Bake for 13-15 minutes, or until a toothpick comes out with moist crumbs. Do not overbake. Let cool in the pan on a wire rack for 10 minutes, then remove muffins and let cool completely on the rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes