ULTIMATE BROWNIE MUFFINS
When it comes to the ultimate brownie muffins, these are the best of the best - chewy, tender, and extremely chocolatey. They are loaded with three types of chocolate for an intense amount of chocolate flavor. And they can be made gluten free!
Ingredients
- 2 large eggs
- ¾ cup (150 g / 5.3 oz) granulated sugar
- 1/8 teaspoon of salt
- 4 oz / 113 g bittersweet or semi-sweet chocolate, roughly chopped
- ½ cup (1 stick / 113 g) unsalted butter, cut into small pieces
- 1/3 cup plus 1 tablespoon (55 g / 2 oz) all-purpose flour
- 1/3 cup (35 g / 1.2 oz) unsweetened cocoa powder (Dutch treatment)
Instructions
Preheat the oven to 350F / 180C. Line 12 muffin cups with liners. Put aside.
To make the brownies:
First, in a medium heatproof bowl, place the chocolate and butter. Heat the mixture in the microwave every 20 seconds, stirring between each interval, until melted. You can also place the bowl over a pot of simmering water, stirring occasionally. Put aside.
Then, in a small bowl, sift together the flour, cocoa powder and salt. Put aside.
Using a mixer fitted with a whisk, whisk the eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce the speed to low and slowly add the chocolate mixture. Stop the mixer. Add the flour mixture and fold, using a rubber spatula, until well combined. Do not over mix.
Divide the dough between the liners, filling them about ¾ full. Bake 13 to 16 minutes or until a toothpick inserted in the center of the muffins comes out with crumbs moist, not dry. Be careful not to overcook as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before unmolding. Let muffins cool completely on a wire rack.
Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving. Happy Cooking Time.
