ULTIMATE BROWNIES MUFFINS

These are the ultimate brownie muffins—dark, rich, dense, and fudgy with a deep to-die-for chocolate flavor.


Ingredients:

  • 4 oz/113 g bittersweet or semisweet chocolate , coarsely chopped
  • ½ cup (1 stick/113 g) unsalted butter, cut into small pieces
  • 1/3 cup plus 1 tablespoon (55 g/2 oz) all-purpose flour
  • 1/3 cup (35 g/1.2 oz) unsweetened cocoa powder (Dutch-processed)
  • 1/8 teaspoon salt
  • 2 large eggs
  • ¾ cup (150 g/5.3 oz) granulated sugar

Instructions:

  • Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
  • To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
  • In a small bowl sift flour, cocoa, and salt. Set aside.
  • Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
  • Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
  • Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving.
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Recipe adapted from prettysimplesweet

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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.