Description
Brownie muffins bring together the best of both worlds with their rich chocolate goodness that will make your taste buds dance. Grab your mixing bowl and whip up these delightful personal-sized treats that pack a seriously chocolatey punch.
Ingredients
Scale
Base Ingredients:
- 12 ounces bittersweet chocolate chips (60-70% cacao)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup butter
Supporting Ingredients:
- ¼ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Dry Ingredients:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (not Dutch-processed)
- ½ cup mini semisweet chocolate chips
Instructions
- Warm your oven to 350°F if making mini muffins or 375°F for standard muffins. Thoroughly grease and flour your muffin tins to prevent sticking.
- Combine 12 ounces of bittersweet chocolate chips with ½ cup butter in a saucepan. Melt slowly over low heat, stirring until the mixture becomes completely smooth. Allow to cool slightly.
- In a mixer, combine 3 large eggs, 1 cup granulated sugar, ¼ cup brown sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt. Beat on high speed for 5 minutes until the mixture becomes thick and creamy.
- Reduce mixer speed to low and gently incorporate the melted chocolate mixture until just combined. Avoid overmixing.
- Softly fold in ¾ cup all-purpose flour and ¼ cup unsweetened cocoa powder until ingredients are just incorporated.
- Gently stir in ½ cup mini semisweet chocolate chips throughout the batter.
- Distribute the batter evenly among muffin cups, filling each about ¾ full.
- Bake mini muffins for 11-15 minutes or standard muffins for 15-25 minutes. Watch for shiny, slightly cracked tops.
- Remove from oven and let muffins rest in the tin for 10 minutes.
- Transfer muffins to a wire rack and allow them to cool completely before serving.
Notes
- Use room temperature eggs to help them blend more smoothly into the batter and create a better texture.
- Tap the muffin tin gently on the counter after filling to release air bubbles and ensure even baking.
- For extra richness, replace some butter with chocolate hazelnut spread or add a tablespoon of espresso powder to intensify the chocolate flavor.
- Store these muffins in an airtight container at room temperature for 3-4 days, or freeze for up to a month for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 11-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 235 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg