These brownie muffins you guys!
They are the bomb, and sooo easy to make. Like brownies.
Sometimes I find a recipe that blows me away. This is one of those.
For various reasons, not only because it has brownie and muffin in the title – though that might be enough – but because it’s also a one bowl recipe and guaranteed to please whatever crowd you’re serving.
I had a good brownie muffin recipe for years, and never really looked for another one. It was lighter than a cake or a breakfast muffin (toasted bran muffins anyone? They’re amazing), and with enough chocolate flavor to eat in the morning.
If I wanted a deep chocolate flavor I would make cupcakes, you know, a devil’s food cake worth-using-your-best-chocolate recipe.
But a cupcake is not a muffin, and I’m very opinionated on the subject.
A muffin has a different texture and is un-embellished, except for a sprinkling of powdered sugar or a light glaze. So, in one of my recipe browsing binges (which happen often), I came across a fudge muffin recipe worth trying. And after baking it, worth keeping. With a little adaptation here and there, as usual.
The way they crackle while baking makes them pretty too, and the fact that they can be eaten like that or maybe a sprinkling of sugar, makes them earn the muffin title.
As for the chocolate, I’m a raving fan of 70% chocolate (that means it has that percentage of cocoa solids making it not as sweet as say, 50% chocolate), so that’s my go-to bar. But use whatever you use for your favorite brownie recipe. They are, after all, brownie muffins. And some darn great ones!.
Have a great weekend my friends.
One bowl fudgy brownie muffins
Yield 12 muffins
I add dollops of dulce de leche and some chocolate candies. But nutella or chocolate buttercream work fine too. Or eat them plain, they’re amazing.
- 1 cup (220g) butter
- 4.5oz (120g) semi sweet chocolate, in pieces (I use 70%)
- 1 cup (200g) white sugar
- 1/2 cup (100g) dark brown sugar
- 4 eggs, room tº
- 1 cup (130g) all purpose flour
- 1 Tbs. (10g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract or paste
- Dulce de leche or nutella or chocolate buttercream, optional for serving
- Sprinkles or chocolate candy, optional for serving
- Preheat oven at 350ºF / 180ºC.
- Line 12 muffin cups with paper liners or butter them.
- Melt butter and chocolate (in the microwave or over boiling water not touching the bottom of the bowl).
- Add sugars and mix well.
- Add eggs and mix well but do not beat.
- Add flour, salt, cocoa powder, baking powder and vanilla. Mix well without beating.
- Divide batter evenly between muffin cups.
- Bake for 20 minutes, or until a tester comes out with some moist clumps attached. They should be a little, barely jiggly, just like a brownie.
- Let cool on wire rack before decorating if you want.
- I add dollops of dulce de leche and some chocolate candies. But nutella and buttercream work great too. Or eat them plain, they’re amazing.