An irresistible and easy brownie muffin recipe for chocolate lovers. Sweet and full of chocolate flavor, this one-bowl recipe is out of the oven in 40 minutes, just in time for that chocolate craving! They keep well for a few days and can be stored in the freezer for up to a month.
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Quick and fudgy
These are fantastic and so easy to make. Sometimes I find a recipe that makes me stop. 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 also because it's a guaranteed crowd-pleaser!
- Texture: It's a cross between a cupcake and a brownie, and has no over-the-top embellishment. It's excellent plain.
- Easy to make: It's a one-bowl recipe, out of the oven in 40 minutes.
We already have brownie cookies and the best chocolate muffins. With enough chocolate flavor to eat in the morning. A breakfast muffin. But I wanted a fudgier and deeper chocolate experience. This recipe is exactly that.
You can add a piping of dulce de leche on top for a birthday or party (as shown in the step-by-step video), but they're great plain.
- Patty ⭐️⭐️⭐️⭐️⭐️
Wow! I have made these twice in the past week. They are amazing! Making them again for a party this weekend. I also had some batter left over, so I made mini muffins. The smaller size would be great if a part of a buffet of desserts because they are so rich. Thanks for this!
- Juliana ⭐️⭐️⭐️⭐️⭐️
So delicious! Love brownies, love muffins, it couldn't be better!
- Rebekah ⭐️⭐️⭐️⭐️⭐️
Tried it and it was awesome!
Step-by-step VIDEO
Testing Notes
- For fudgy brownies, the key is not to overbake them. The gooey chocolate center results from removing them from the oven while the centers are still a little soft to the touch. That's the way to get moist chocolate muffins. The way they crackle during baking makes them pretty too, and wait till you try them warm, almost right out of the oven. If they are very springy when you touch them, they are somewhat overbaked. They will be amazing anyway, but not as fudgy, more cake-like.
- Chocolate flavor: An intense chocolate taste results from the mix of dark chocolate and cocoa powder. Different types of chocolate will render different sweetness. The higher the percentage, the less sweet the chocolate. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar. For an even deeper chocolate flavor, add a teaspoon of instant coffee powder or extract, and/or fold semisweet chocolate chips or chocolate chunks into the batter.
- They freeze beautifully. Wrap them well, or use a freezer-safe bag or container, and freeze for up to a month. Defrost them at room temperature.
- Mini brownie muffins: An alternative is to bake them in a mini muffin pan and make muffin brownie bites. They're the perfect size for a gathering or after-dinner coffee. The baking time will be lower, so keep that in mind. They should be chewy with a gooey center.
Process tips
- The batter is thin and smooth. Be careful when dividing it among the paper cups. I like to use a large ice cream or cookie scoop.
- The baked muffins will crack and develop a crispy top. Don't overbake them! They should be soft to the touch.
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Fudgy Brownie Muffins (one-bowl recipe)
Ingredients
- 1 cup unsalted butter
- 5 ounces semisweet chocolate
- 1 cup white sugar
- ½ cup dark brown sugar
- 4 eggs, at room temperature
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF (180ºC).
- Line 12 muffin cups with paper liners or butter the pan.
- Melt 1 cup unsalted butter and 5 ounces semisweet chocolate in a large bowl. See Notes below for instructions.
- Add 1 cup white sugar and ½ cup dark brown sugar and mix. Add 4 eggs and mix well but do not beat.
- Add the sifted dry ingredients: 1 cup all-purpose flour, 1 tablespoon unsweetened cocoa powder, ¼ teaspoon salt and ½ teaspoon baking powder. You can sift them before or have the ingredients measured and sift them directly over the batter (my choice). Don't beat, just stir with a spatula or whisk.
- Add 1 teaspoon vanilla extract and stir to combine. It's a fluid chocolate mixture.
- Divide batter evenly between muffin cups.
- Bake for about 20 minutes, or until a cake tester or toothpick comes out with some moist crumbs. They should be barely jiggly when you touch the tops, just like a brownie.
- Let cool on a wire rack.
David says
Just made a batch of these - they came out just like the picture - crunchy top and gooey inside - best brownies I've ever made - thank you
Janie says
These brownie muffins are amazing! Great recipe.
Teresa says
Those look amazing but so much butter for 12 muffins. Could I sub in oil for the butter or a portion of oil for the butter?
Paula Montenegro says
Hi Teresa! I haven't substituted it for this recipe, but have for many other muffins. So I don't see why not. It should work fine.
Celeste says
Tried it and it was awesome!
How many days do you think we can leave it out there without freezing? Or how long do you think we can keep it in the fridge?
Don’t think the muffins will last long enough for me to freeze and then thaw, but I certainly can’t finish it all in a day. Thanks in advance!
Paula Montenegro says
Hi Celeste! So happy to know they turned out so well. I keep them in a plastic bag or container and they last moist for several days. The consistency changes a little, especially the top, which develops a crisp layer sometimes. But I ate them a week later and they were still delicious. That said, I would leave them covered at room temperature for 2-3 days and then freeze them so that they don't dry out too much.
Tara says
Love the crackly crust these develop!
Emmeline says
I can never ever say no to a brownie or a muffin and a brownie muffin is therefore double impossible for me to resist. This recipe has me wanting to bake right now at 11 pm at night!! So yummy you got those muffins looking soo tasty.
PattyF says
Wow! I have made these twice in the past week. They are amazing! The second time I made them, I put a dollop of ganache on top. People were nuts about them. Making them again for a party this weekend. I also had some batter left over so I used it to make some mini muffins. They didn't attain that nice cracking on top, but with a little bit of ganache - yum! The smaller size would be great if a part of a buffet of desserts because they are so rich. Thanks for this!
Paula Montenegro says
So glad you loved them Patty! I do too!
Angie@Angie's Recipes says
They do look very tempting with that extra dulce de leche and chocolate candy on top!