Brownie Muffins
Rich, fudgy, and ultra-chocolatey, these Brownie Muffins are easy to make and perfect for breakfast, dessert, or a sweet snack. Moist, tender, and irresistible, they’re a chocolate lover’s dream come true!
Ingredients
- ⅛ tsp salt
- ¾ cup granulated sugar
- 2 Large eggs
- ⅔ cup bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter
- ⅓ cup Dutch-process cocoa powder
- ⅓ cup all-purpose flour
Instructions
- Preheat oven to 350℉ (180℃) and line 12 muffin cups with liners.
- Melt chocolate and butter together until smooth; let cool slightly.
- Sift together flour, cocoa powder, and salt; set aside.
- Whisk eggs and sugar until thick and pale; slowly blend in melted chocolate mixture.
- Fold in dry ingredients gently until just combined.
- Divide batter into muffin cups (¾ full), optiCool 10 minutes in pan, then transfer to wire rack and cool completely.
- Cool 10 minutes in pan, then transfer to wire rack and cool completely.
Notes
- Chocolate Choice: Use high-quality bittersweet chocolate for the richest, fudgiest flavor.
- Do Not Overmix: Gently fold in dry ingredients to keep muffins tender and gooey.
- Baking Time: Slightly underbake if you prefer extra fudgy centers — they continue to set while cooling.
- Add-ins: Feel free to add chocolate chunks, nuts, or swirl in peanut butter for extra indulgence.
- Storage: Store in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze individually for 2–3 months.
- Serving: Best served slightly warm, optionally with a scoop of ice cream or a drizzle of chocolate.