Description
Indulgent brownie muffins blend rich chocolate with classic bakery charm. Moist chocolate centers and crisp edges promise pure pleasure for chocolate enthusiasts seeking a quick, satisfying dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- ⅔ cup (113g) bittersweet or semisweet chocolate, coarsely chopped
- ½ cup (113g) unsalted butter, cut into small pieces
- 2 large eggs
- ¾ cup (150g) granulated sugar
Dry Ingredients:
- ⅓ cup + 1 tablespoon (55g) all-purpose flour
- ⅓ cup (35g) unsweetened cocoa powder (Dutch-process)
- 1/8 teaspoon salt
Topping:
- Additional bittersweet or semisweet chocolate, coarsely chopped
Instructions
- Prepare the baking workspace by lining a muffin tin with paper liners and heating the oven to a moderate temperature.
- Create a luxurious chocolate base by gently melting chocolate and butter together, using either microwave or double-boiler technique, ensuring a smooth, glossy consistency.
- Separately sift the dry ingredients – flour, cocoa powder, and salt – creating a fine, lump-free powder mixture.
- Whip eggs and sugar using an electric mixer until the mixture transforms into a thick, pale, and voluminous blend, developing a rich texture and aerating the batter.
- Carefully incorporate the melted chocolate into the egg mixture, folding gently to maintain the delicate air bubbles and prevent deflating the mixture.
- Gradually introduce the sifted dry ingredients, using a rubber spatula to fold until just combined, avoiding overmixing which could create dense muffins.
- Distribute the batter evenly among the prepared muffin cups, filling each approximately three-quarters full, and optionally garnish with additional chocolate pieces for extra decadence.
- Bake in the preheated oven, watching carefully to achieve perfectly moist interiors with slightly crisp edges, testing doneness with a toothpick.
- Allow muffins to rest in the pan briefly, then transfer to a cooling rack to prevent continued cooking and develop their final texture.
Notes
- Melting chocolate and butter requires gentle heat to prevent burning, using either microwave or double boiler method for smooth consistency.
- Whisking eggs and sugar thoroughly creates a light, airy texture that helps the muffins rise and become fluffy.
- Folding flour mixture gently prevents overmixing, which can make brownie muffins tough and dense instead of tender.
- Check doneness with a toothpick test – moist crumbs are perfect, indicating a fudgy interior without raw batter.
- Cool muffins in the pan briefly to set structure, then transfer to wire rack to prevent soggy bottoms from trapped steam.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation without losing quality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 193
- Sugar: 12g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg