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Brownie Muffins

Brownie Muffins Recipes
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Whip up these irresistible brownie muffins! Imagine perfectly fudgy centers, delightful chewy edges, and a double dose of chocolatey goodness. This easy recipe creates the ultimate portable treat for satisfying any chocolate craving. They’re a little bit brownie, a little bit muffin, and all-around delicious!

Ingredients

Scale
  • 12 ounces bittersweet chocolate chips (60-70% cacao)
  • 1/2 cup butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (not Dutch-processed)
  • 1/2 cup mini semisweet chocolate chips

Instructions

  1. Get Ready:
    • Minis: Preheat oven to 350°F (177°C). Grease & flour two 24-cup mini muffin tins (or use liners).
    • Large: Preheat oven to 375°F (190°C). Grease & flour a 12-cup standard muffin tin (or use liners).
    • Pro-tip: Grease well so your brownies pop out easily!
  2. Melt & Mingle: Gently melt the 12 oz bittersweet chocolate chips with butter in a saucepan over low heat, stirring until smooth. Set aside to cool slightly.
  3. Whip It Good: In a stand mixer (or with a hand mixer), beat eggs, both sugars, vanilla, and salt on high for 5 minutes until thick and creamy. This step is key for texture!
  4. Chocolate In: Reduce mixer speed to low and blend in the melted chocolate mixture until just combined.
  5. Dry Goods: Gently stir in the flour and cocoa powder until just incorporated. Don’t overmix!
  6. Extra Chocolate Hit: Fold in the 1/2 cup mini chocolate chips. The batter will be thick and luscious.
  7. Fill ‘Em Up: Divide batter evenly among your prepared muffin cups, filling about 3/4 full.
  8. Bake Time!
    • Minis: Bake for 11-15 minutes.
    • Large: Bake for 15-25 minutes.
    • Look for: Puffed tops that are shiny and slightly cracked. For fudgier centers, bake for less time; for cakier, bake a bit longer.
  9. Cool Down: Let muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Patience is a virtue here!

Notes

  • Serving Suggestions: Amazing on their own, with a glass of cold milk, a scoop of vanilla ice cream, or a dusting of powdered sugar!
  • Tips & Tricks for Perfection:
    • Quality Chocolate: Using good 60-70% cacao chocolate makes a world of difference.
    • Don’t Overmix: Especially when adding flour! This keeps them tender.
    • Fudgy vs. Cakey: Adjust baking time by a few minutes to achieve your perfect texture.
    • Cooling is Crucial: The 10-minute cool in the pan helps them set.
  • Storage & Reheating:
    • Store completely cooled brownie muffins in an airtight container at room temperature for up to 3 days.
    • For longer storage, freeze in an airtight container for up to 3 months. Thaw at room temperature.
    • Want a warm, gooey treat? Briefly microwave a single muffin for 10-15 seconds (from room temp).

Find it online: https://cakeshungry.com/brownie-muffins/