ULTIMATE BROWNIE MUFFINS
The best
brownie muffins that taste like a delicious brownie! These easy-to-pack fiber
muffins do not contain gluten and are an ideal healthy treat.
Ingredients
- 2 large eggs
- 1/8 teaspoon salt
- ¾ cup (150 g/5.3 oz) granulated sugar
- 4 oz/113 g bittersweet or semisweet chocolate , coarsely chopped
- 1/3 cup plus 1 tablespoon (55 g/2 oz) all-purpose flour
- ½ cup (1 stick/113 g) unsalted butter, cut into small pieces
- 1/3 cup (35 g/1.2 oz) unsweetened cocoa powder (Dutch-processed)
Instructions
First, Preheat
oven to 350F / 180C. Line 12 muffin cups with fillings. Put aside.
Then, To
prepare brownies: In a medium-strength bowl, put chocolate and butter. Heat the
mixture in the microwave every 20 seconds, stirring until the mixture is
melted. You can also place the bowl on a pan of simmering water, stirring
occasionally. Put aside.
In a small
bowl, sift the flour, cocoa and salt. Put aside.
Using a
blender with whisk, beat eggs and sugar at high speed until thick and pale,
about 4 minutes. Reduce speed to a minimum and slowly add to the chocolate
mixture. Stop the mixer. Add the flour mixture and fold with a rubber spatula
until smooth. Do not mix too much.
Divide the
dough between the liners by filling them roughly to the full ones. Bake for 13
to 16 minutes or until a toothpick inserted in the center of the muffins comes
out with wet, not dry crumbs. Be careful not to overcook, as this will make the
brownies dry. Transfer to a rack and let cool for 10 minutes before removing
from pan. Let the muffins cool completely on a rack.
Store the
muffins in an airtight container at room temperature or in the fridge for up to
2 days. Allow to reach room temperature before serving. Happy Cooking Time.
