Ingredients
Units
- 1 cup unsalted butter
- 5 oz semisweet chocolate
- 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
Instructions
- Preheat oven to 350ºF / 180ºC.
- Line 12 muffin cups with paper liners or butter them.
- Melt butter and chocolate in a large bowl. See Notes below for instructions.Â
- Add sugars and mix.
- Add eggs and mix well but do not beat.
- Add the sifted dry ingredients: flour, salt, cocoa powder and baking powder. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).Â
- Add vanilla and stir to combine.Â
- 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.
Notes
- Chocolate: use your favorite semisweet dark chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Melt the chocolate: always start with chopped chocolate in a microwavable or glass bowl. You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
- When are they done: 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 delicious anyway, but not as fudgy but cakeier.
- 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:Â they freeze beautifully. Wrap them well or use an airtight container made for the freezer. Defrost at room temperature.
- Mini brownies in muffin form: an alternative is to bake them in a mini muffin pan and make 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.Â
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 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
- Fiber: 2.1 g
- Protein: 4.3 g
- Cholesterol: 103.3 mg