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. They are great plain or topped with your favorite spread, like I did. Make them ahead and freeze for a month or more.
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 fantastic, 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.
Easy steps
Here is a video tutorial with the steps to make this recipe. As you can see, it's super easy!
Watch our video tutorials 👇🏻
Top tips
- 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.
You will see that they can sink more or less after being 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.
Related recipes you might like:
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Fudgy Brownie Muffins
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.
- Total Time: 40 minutes
- Yield: 12-14 muffins
Ingredients
- 1 cup unsalted butter
- 4.5 oz semi-sweet chocolate, in pieces
- 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 or paste
- Dulce de leche or Nutella or chocolate buttercream, optional for serving
- Sprinkles or chocolate candy, optional for serving
Instructions
- 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.
Notes
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 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 temperature and warm them in a medium oven before eating.
- Prep Time: 15
- Cook Time: 25
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 345
- Sugar: 26.6 g
- Sodium: 77.8 mg
- Fat: 21.3 g
- Carbohydrates: 36 g
- Protein: 4.3 g
- Cholesterol: 103.3 mg
Keywords: brownie muffins
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.
Juliana says
So delicious! Love brownies, love muffins, it couldn't be better!
★★★★★
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.
Paula Montenegro says
Thanks Emmeline!
Jennifer says
OMG! Two of my favorite things together! Why didn't I think of that before? It's delicious and genius!
★★★★★
Paula Montenegro says
Thanks Jennifer!
Jordin says
I can't believe I have never though of such an amazing idea! Making brownies into muffins! These look so delicious and chocolatey!!
★★★★★
Paula Montenegro says
Thanks Jordin!
Cindy Gordon says
What a unique concept! YUMMM a brownie plus a muffin is WINNNNNNNG!!!
★★★★★
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!