Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of brownie muffin

Fudgy Brownie Muffins

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12-14 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

Units Scale
  • 1 cup unsalted butter
  • 4.5 oz semi-sweet chocolate, in pieces
  • 1 cup white sugar
  • 1/2 cup dark brown sugar
  • 4 eggs, at room temperature
  • 1 cup all-purpose flour
  • 1 tablespoon 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

Instructions

  1. Preheat oven at 350ºF / 180ºC.
  2. Line 12 muffin cups with paper liners or butter them.
  3. Melt butter and chocolate (in the microwave or over boiling water not touching the bottom of the bowl).
  4. Add sugars and mix well.
  5. Add eggs and mix well but do not beat.
  6. Add flour, salt, cocoa powder, baking powder and vanilla. Mix well without beating.
  7. Divide batter evenly between muffin cups.
  8. 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.
  9. Let cool on wire rack before decorating if you want.
  10. 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.

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