The perfect and easiest brownie muffin recipe you’re craving is here! Sweet and full of chocolate flavor, this one-bowl recipe is out of the oven in 40 minutes.
This post is updated with new images, text, and video to serve you better. The recipe remains the same. Originally posted in September 2017.
These are the bomb, and so easy to make.
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 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.
But I wanted a fudgier and deeper chocolate experience. I could 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.
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 used it to make some mini muffins. The smaller size would be great if a part of a buffet of desserts because they are so rich. Thanks for this!
Patty (a reader)
I like muffins that can be eaten alone if we want to, with no frosting or topping of any kind.
This recipe is exactly that. I topped it with dulce de leche and stuff, but they are amazing on their own. That said, once you try dulce de leche and chocolate there’s no turning back. Just saying.
What makes a great brownie muffin?
- Texture – a muffin has a different texture than a cupcake and a brownie, and has no over-the-top embellishment, except for a sprinkling of powdered sugar or a light glaze. This recipe complies with that. It can be eaten unadorned and is still amazing!
- Easiness – it has to be easy to make, such as this one-bowl recipe, out of the oven in 40 minutes.
- Chocolate – it can be made with any semi-sweet chocolate you want, whether 60, 70 or 80%, they all work. So choose your favorite one, the brand you make brownies with.
The way they crackle while baking makes them pretty too, and wait till you try them warm, almost right out of the oven.
Tips & tricks for this recipe.
- Chocolate: use good semi-sweet chocolate. I highly recommend 60% to 72%. Ghirardelli and Green & Black are the ones I use most.
- Oven: as with any brownie-like recipe, take them out while still a bit soft in the center. 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.
- Topping: I use a dab of dulce de leche (because I use it with everything I can), and the candies on top I used to pretty then up for a birthday (and for this post), but they are good on their own, as I mentioned before. A light chocolate glaze (with or without the bourbon) works wonders too.
- Freezing: they freeze beautifully. Wrap them well, stock your freezer, defrost at room t° and warm them in a medium oven before eating.
I added a video recipe (yay!) so you can see the step-by-step for making these beauties.You will see that they can sink more or less after baked. I love to slightly underbake them so I have a small container for the dulce de leche. And because that makes them extra fudgy.
But really, as I said before, they are great even if you bake them in full.
Other recipes you might like:Print
The perfect and easiest Brownie Muffin recipe you’re craving is here! Sweet and full of chocolate flavor, this one bowl recipe can be made in 40 minutes.
- 1 cup (220g) butter
- 4.5 oz (120g) semi-sweet chocolate, in pieces
- 1 cup (200g) white sugar
- 1/2 cup (100g) dark brown sugar
- 4 eggs, at room tº
- 1 cup (130g) all-purpose flour
- 1 tablespoon (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.
Oven: as with any brownie-like recipe, take them out while still a bit soft in the center. If they are very springy when you tough them, they are somewhat overbaked. They will be amazing anyway, but not as fudgy, more cake-like.
Topping: I use a dab of dulce de leche (because I use it with everything I can), and the candies on top I used to pretty then up for a birthday (and for this post), but they are good on their own, as I mentioned before. A light chocolate glaze (with or without the bourbon) works wonders too.
Freezing: they freeze beautifully. Wrap them well, stock your freezer, defrost at room t° and warm them in a medium oven before eating.
Keywords: brownie muffins, chocolate muffins