Need something to cure your chocolate craving? These ultimate brownie muffins will definitely do the trick. Dark, rich, dense, and fudgy, they have an amazing, to-die-for chocolate flavor. They are so easy to make!
Brownies are one of my favorite simple desserts in the whole world. Why? Because they are just so easy to make and taste like heaven – they’re the perfect dessert for chocoholics like me. Is it possible for me to really choose a favorite? Probably not. Whether I make caramel brownies or Nutella brownies, one bite and I’m in love, no matter what the flavor!
Brownies in muffin form, aka brownie muffins, are another guilty pleasure of mine because they have the decadence and flavor of brownies but are made in easy-to-grab muffin form! This recipe creates brownie muffins that hold their shape well yet stay fudgy and soft in the center. They look good, and taste ten times better. The combination of melted chocolate and cocoa makes for an over-the-top chocolate flavor.
How to make brownie muffins
- Melt butter and chocolate together. You can either do this in the microwave with a heatproof mixing bowl or on the stove over a double boiler with stainless steel mixing bowl.
- Sift dry ingredients, including flour, cocoa powder, and salt.
- Whip the eggs and sugar until they’re pale and thick. This takes about 4-5 minutes in an electric mixer.
- Add in chocolate-butter mixture. Keep the mixer on low speed as you do this.
- Incorporate dry ingredients. Use a rubber spatula to scrape down the sides as you need.
- Bake. Fill muffin liners ¾ of the way full and bake for 13-16 minutes until a toothpick inserted comes out with a few moist crumbs (not dry). Allow to cool completely.
I love using these silicone muffin liners or this cupcake pan with muffin liners! Both are excellent quality and produce great desserts.
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Tips for making perfect brownie muffins
- Don’t overbake. It only takes a couple of minutes for these brownie muffins to turn from rich fudge brownies to dry chocolate cake. When done, brownies should appear baked on the outside, but the center should still be soft. You’ll need to bake them only until a toothpick inserted into the center comes out with very moist crumbs, not dry.
- Use high quality chocolate and cocoa powder. The better quality the chocolate, the better your muffins will taste.
- When whipping the eggs and sugar, you’ll know they’re done whipping when they reach a ribbon-like consistency. To check, remove the whisk attachment and dip the end in the egg mixture. If the mixture slowly falls creating a ribbon movement, you’ll know the eggs are ready.
- You can make these muffins into cupcakes, too! I love topping them with white chocolate Swiss meringue buttercream, milk chocolate Nutella frosting, chocolate ganache: and vanilla buttercream. The peanut butter frosting from my Snickers cupcake recipe pairs amazing, too!
More of my favorite chocolatey recipes
- Chocolate Almond Torte: Decadent and rich, this flourless chocolate cake is truly sinful.
- White Chocolate Chip Brownies: White chocolate chunks add amazing flavor to these gooey, fudgy brownies.
- Slutty Brownies: Made with three indulgent layers of chewy chocolate chip cookie dough, Oreo cookies, and fudgy brownies.
- Easy Homemade Chocolate Cake: Nothing beats perfect chocolate cake, and the recipe is it.
- No-Bake Chocolate Tart: Crunchy Oreo crust filled with silky smooth ganache filling.
- Chocolate Sandwich Cookies: Soft, irresistible chocolate cookies filled with creamy ganache.
Ultimate Brownie Muffins
These are the ultimate brownie muffins—dark, rich, dense, and fudgy with a deep to-die-for chocolate flavor. This recipe relies on properly whisking the eggs to rise in the oven.
Ingredients
- ⅔ cup (113g) bittersweet or semisweet chocolate, coarsely chopped, plus more for topping
- ½ cup (113 g) unsalted butter, cut into small pieces
- ⅓ cup plus 2 Tablespoons (55g) all-purpose flour
- ⅓ cup (35g) unsweetened cocoa powder (Dutch-process)
- ⅛ teaspoon salt
- 2 large eggs
- ¾ cup (150g) granulated sugar
Instructions
-
Preheat oven to 350℉/180℃. Line 12 muffin cups with liners. Set aside.
-
To make the brownies:
In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
-
In a small bowl sift flour, cocoa, and salt. Set aside.
-
Using an electric mixer fitted with the whisk attachment or a handheld mixer, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
-
Divide batter evenly using a silicon muffin pan or muffin tin with muffin liners, filling them about ¾ full. Sprinkle extra chopped chocolate on top prior to baking, if desired. Bake for 13-15 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
Recipe Notes
Serving Instructions
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.
I served these with a delicious homemade chocolate ganache.
Cassie says
These look simply amazing! It is a genius idea to make a brownie muffun. You don’t have to worry about cutting them up and breaking and getting crumbly. I am hoping to have some time to make these this weekend, I will let you know how they come out! Thanks for all the great recipes, Shiran.
Shiran says
Thank you, Cassie!
Cassie says
Hi Shiran,
I made these muffins this weekend and they came out tasting amazing! My muffins came out different than yours did, though. I noticed that I only had enough batter for 8 muffins out of a 12 muffin pan. The muffins were also not as crackly and shiny as yours. Unfortunately, I have an older hand mixer that does not have whisk attachment, but I whipped the eggs and sugar as you directed.
I am wondering why I didn’t have enough batter, since I didn’t put too much batter into the muffin cups.
Either way, this is still a great recipe that I will continue to use! 🙂
Shiran says
Hi Cassie! Each muffin pan is a bit different in size. Did you use muffin liners? With the liners you should get at least 10 muffins. Try to whip the eggs and sugar for a longer time, or just double the recipe.
Frau Mahlzahn says
i had the same problem the first time i made them. the second time it was enough, probably i blended eggs and sugar longer…
i‘m thinking about reducing some of the melted chocolate, crumbling the rest and add that to the dough to make for some chewiness. will let you know how it turns out, :-).
Taru Chaturvedi says
Amazing recipe. Definitely going to try. But is there an eggless option. can I replace eggs with yougurt my measurements?
Thanks
Talia @ Pretty. Simple. Sweet. says
Hi Tara, I recommend sticking to the recipe for the best results 🙂 Replacing yogurt for the eggs would significantly impact the results.
Simona says
Hi , i made this muffins today, but a gluten free version and a little bit of white chocolate in the middle. Amazing! Thank you for a stunning recipe/ idea
Francesca says
Making these as soon as the weather cools down and it’s safe to turn on the oven again!!
Laurie says
How did you add the white chocolate ? How much? How ?
Thank you
Rachel Garcia says
Any adjustments needed for altitude? I live in Colorado, and these baked into dense little bites instead of domed muffins, even with following the tips and recipe exactly.
Stephanie @ Pretty.Simple.Sweet. says
Hi Rachel! I’ve done a bit of altitude bread baking and quickbread baking in Colorado and I learned to add more moisture and less leavener. Since these muffins don’t call for leavener but instead rely on air being whipped into the eggs, I’d try adding an extra egg to the recipe and really making sure the eggs get sufficiently aerated. Increase oven temperature by 15 to 25°F. That’s my best guess! If that doesn’t work, you may have to add in a little baking powder.
Claudia | The Brick Kitchen says
These look amazing! So densely chocolatey and fudgy – I’m all for using a brownie recipe as a cupcake base because a dry, not-that-chocoately cupcake is always a bit disappointing. Those chocolate chunks on top are the perfect finishing touch <3
Nikki says
Hi! This recipe looks fantastic, i’m wondering where you got your muffin tin, I like how these muffins are straight-sided not slanted.
Thanks!
Shiran says
Hi Nikki, I have a few, but I really like this one (there are different sizes).
Lisa says
Recently came across this recipe and love it. I’ve made it with AP flour and GF flour- both versions were delicious. Took them to work (AP flour version) and was told they were “decadent.” What a great description!
A couple of comments – no matter what I do, I only get 10 brownies. I always use liners. I have tried whipping the eggs and sugar for the suggested four minutes and up to six minutes – yields same number of brownies. Also, I have to bake them for at least 25 minutes. They are raw and have a slick batter on the dipstick at 20 minutes, so I add time in small increments.
They are delicious and I love the idea of putting them in the cupcake liners for individual servings and more even cooking. This recipe is a keeper in my house! Thank you!!
Hasina* says
Hey Shiran?
I tried this amazing recipe and it went down as soon as I took it out of the oven? I made it a bit smaller to get more out of the batter. Is that why it happened or what did I do wrong?? Even tho it didn’t look as great as yours, I had to share it with my family and they all LOVE IT!
Shiran says
Hi Hasina 🙂 Do you mean that it rose in the oven and then sank? There are many reasons why this could happen. Were the muffins very soft in the center? Because that could be the reason for it (if so, maybe try to bake it for a bit longer next time).
Dally says
Can I use natural unsweetened cocoa Instead of Dutch process? Recipe looks amazing!
Shiran says
Hi Dally! You can, but personally I prefer the color and flavor of Dutch process cocoa powder for this.
Nidia says
Please note this on your recipe [print version]
(Dutch Process – so that is easy to print directly from the internet)
People don’t understand that it does make a difference in taste
Dutch vs Regular.
Great Recipe!😋
Hannah says
Hi Shiran!
I made this brownies and they were just amazing.
I have question, they sank while they were in the oven. Why did this happened? I followed the instructions step by step.
Shiran says
Hi Hannah! At least I’m glad they’re delicious 🙂 This can happen for several reasons. Overbeating is a common reason why cakes sink, so maybe try to beat the eggs/batter less next time. If the oven temperature is off, this can also cause cakes to sink.
Martin says
Hi.
I made these Muffins today, but I wondered, if they are supposed to rise in the oven. Mine didn’t. Maybe it’s because they don’t contain baking powder? They also did not get this glossy shine on top.
Greets,
Martin
Shiran says
Hi Martin, it sounds like the eggs weren’t whipped enough. It’s important to use a mixer and whip the eggs and sugar on high speed for several minutes. This is what causes the muffins to rise (since there’s no baking powder/soda), and this also what gives them their shiny tops.
Patricia says
Hi!
I also tried your recipe and also had only enough batter for 8 muffins and they also did not rise, I was wondering if you didn’t add some baking soda of powder and overlooked it in the ingredient list?
Shiran says
Hi Patricia, there’s no baking powder or soda in the recipe. The batter gets its volume from whipping the eggs. It’s important to whisk them for several minutes, and then add the rest of the ingredients slowly or by folding and mixing as little as possible. If not whipped right, you’ll end up with less batter than you should and the muffins won’t rise. I will make sure to use a different muffin pan next time I make the muffins to see if I get less than 12 muffins.
Patricia says
Thank you for your reply, You know, I’m not new at baking or at whipping eggs, and my muffin pan is totally standard, so yes I would like to see what you get with using another muffin pan 🙂 Anyway, your batch was gorgeous and tempting.
Shiran says
Thank you Patricia, I promise I’ll look into it. Having accurate recipes is very important to me!
Ana says
These muffins taste so unbelievably good!!!! I filled them with homemade chocolate pubdding (because, why the hell not) and had to eat one immediately. Thank you!!
Shiran says
Thank you Ana! Adding the pudding sounds delicious!
Corina says
Using a silicon mold for baking, can I skip the liners? I like how yours look so clean without any paper in site.;-)
Shiran says
Yes, you can! I used a silicone mold as well.
Jacque says
Can u use chocolate mixed with heavy whipping cream instead of butter??
Shiran says
Hi Jacque, unfortunately you can’t use heavy cream instead of butter for this recipe.
Lili @ Travelling oven says
These brownie muffins look absolutely amazing and I need them in my life!!! Will have to make them soon! 🙂
Robbie | Box Tree Events says
My mouth is watering looking at these, Cannot wait to try this recipe over the weekend!
Rita Economides says
Can I put peanut butter and swirl in top of the brownies before gets in the oven??
Shiran says
Hi Rita! You can, but these brownies are more cake-y, and I prefer to do the peanut butter swirl with brownies that are more fudgy. This should be ok though, if you want tot try it.
Margaret says
Really great recipe success every time. I recently had to make them egg free so used ripe avocado in place of the eggs, which meant I didn’t have a guide line for how long to whisk with the sugar. End result was tasty but a little crumbly. Any ideas for next time?
Shiran says
Hi Margaret, without eggs it makes sense that it’s crumbly. Eggs also give richness. I know that in some recipes you can replace the egg with a small banana or applesauce but I don’t know how it would work in this recipe. Whipping/whisking is not necessary if you don’t use eggs. You only need to mix the ingredients together.
Lina says
Hi! I found your recipe and i was looking through my cupboard and saw i only have unsweetened chocolate and i really would love to make these for tomorrow. any tips?
Shiran says
Hi Lina, here’s a good source on how to substitute chocolates. You can try it out but I can’t guarantee the result.
Shan says
Can I replace sugar with honey? How much would you suggest?
Shiran says
Hi Shan. For the best result I don’t recommend using only honey instead of sugar in recipes. If you still want to try it, the rule of thumb is 3/4 cup honey for every cup of sugar.
Angela Renee Rowland says
I am making this in the morning, hopeful you answer this before i make this.
Can i substitute more chocolate chips for the cocoa powder?
Shiran says
Hi Angla, this recipe is so good that I recommend sticking to the recipe. It’s possible to leave out the cocoa powder and add a bit more flour (I don’t know the exact amount without testing), but it gives a wonderful flavor to the muffins.
Amber says
OMG! These are just amazing! Made these for my sister’s 30th birthday meal and I’ve had requests for more! I only have a hand electric mixer so whisked the eggs for longer than recommended and added a pack of chocolate chips definitely making these again!
Clare says
Hi,
Looking forward to trying out this recipe tomorrow. Did you throw chocolate chips on top right when they came out? And what’s the chocolate sauce in the picture? Looks delicious!
Thanks
Shiran says
Hi Clare, the sauce is a simple chocolate ganache, click here for the recipe. I added the chocolate chips on top before baking.
Kaileen C says
Wow, wow, wow!! So delicious, fudgy and decadent. This is exactly what I think of when I think of a brownie. Thank you for sharing, this will be my new go to!
Aviva says
How long would you bake in a jumbo sized muffin tin and would you adjust temperature or anything different? Thanks
Shiran says
Hi Aviva, the recipe make about 5-6 jumbo muffins. The temperature is the same.
Shiran says
Hi Aviva, the recipe makes about 5-6 jumbo muffins. The temperature is the same.
Slavka says
OMG these muffins are amazing. Printing the recipe to keep in my book. Thanks a lot for the recipe.
Andrea says
I wanna use a microwave to bake these. What’s the right temperature and time that they need to bake for in order to have fudgy cupcakes?
Shiran says
Hi Andrea, I don’t recommend baking these in the microwave. The result will be different.
Abhi says
I tried out this recipe yesterday. They turned out amazing! My hubby loved it! Even got the cracks on top! Perfect! 🙂
Shayna Kersten says
Would you recommend cold or room temperature eggs? I know sometimes it matters!
Shiran says
I use room temperature eggs whenever I can, but the brownies will be just as good if using cold eggs. 🙂
Julia says
A brownie muffin is such a good idea! I made a great batch of brownies not too long ago and my entire family loved them, I’ll have to try this recipe out.
Julia
Amina says
Hi
I’m planning to make these today.
I have medium size eggs. So should I add 3 eggs since u added 2 large eggs.
Shiran says
Yes 🙂
Afra Amina says
Thank you
Jen says
Made these last week and they were a hit. Made 2 batches, but it was just 18 cupcakes in total instead of 24. One question, do you think it’s okay to sub coconut sugar instead of regular white sugar?
Shay says
Hello! Can you eat them immediately after they cool?
Shiran says
Yes, and they are also delicious warm.
Jen says
I managed to get 12. I added some dark choc chips. Can’t wait till they come out of the oven!
Lisa says
Thanks for the recipe! Delicious! I was able to get 12 muffins without any issue, and they raised nicely. They looked awesome when I took them out of the oven, but then a few minutes later the middles sank. I baked 14min, could that have been not long enough (my oven is usually on the hotter side, so I didn’t want to overbake)? Or why would they sink? I did whip the eggs (by hand, as I don’t have a mixer) for about 3min. Hoping to try another batch!
ellen says
Can these be baked in a mini muffin tray and if so, would you know how long to bake them for?
Shiran says
Yes they can! 8-12 minutes.
Sarah says
I’ve had this recipe bookmarked to try for three years and I finally got around to making it. It turned out perfectly exactly as written, and thank you for including weight measures! With the glossy tops and cakey structure, the brownies are a feast for the eyes and the stomach!
Julia says
Hi Shiran! I only have unsweetened baking chocolate, can i use that instead of the semi sweet/bittersweet chocolate? I’m thinking maybe adding a bit more sugar to replace the sweetness in the unsweetened chocolate.
Shiran says
It should work but you’ll definitely need to adjust the amount of sugar! You can take a look at other recipes that use unsweetened chocolate.
Elaine says
Hi,
I love this recipe. It is so so good. I tried making these twice already but I can’t seem to make my muffin pretty like yours. It keeps sinking in the middle. Why is that? I baked for exactly 15 mins and tried beating as stated 5 mins and another batch under 5 mins just when it starts doubling up in size.
Shiran says
Hi Elaine, it’s hard to know why it happens without being there. It can be so many things! And I think it’s ok if it looks a bit different than my muffins as long as they’re delicious 🙂
Anita says
Hi! I’m waiting for these to cool, just took them out of the oven. Very oddly at 14mins, my toothpick came out all wet :/ so i baked them for another 9mins at 200C and they came out “cooked”, not sure how they are in the middle at the mo
Devi says
I made these yesterday and they were amazing. Just as advertised. I did have to bake them for 20 minutes total as they weren’t done yet at 16 minutes.
Even my man who doesn’t like chocolate ate two of them.
Elies says
Hello!
I made these recently and everybody loved them!
I wonder if I could bake this recipe in a loaf pan?
Shiran says
Hi Elies , You could (I’m not sure about the amount though), but baking brownies in a loaf pan can be tricky. Usually the edges would be more dry then the center of the loaf.
RachyR says
Hi, these look amazing and I’m going to have a go this morning. Can you freeze them?
Shiran says
Yes!
Kasha says
Hi, I was just wondering what temperature the oven needs to be? Thank you. I am looking forward to making this recipe!
Shiran says
350F/180C. You can always find this info in the recipe instructions 🙂
Mark says
I used this recipe with infused butter (legal in my state) and they came out fantastic!
Mojoblogs says
I super love brownies. I can’t wait to make this! Looks really really good. Planning to add peanuts and dark chocolates to the ones I’ll make. Thank you for sharing this recipe! 🙂
Mani says
They looks so yummy. Can this be baked in a sheet pan instead of a brownie/muffin mold?
Shiran says
Hi Mani, yes it’s possible depending on the size of your pan. You can try my white chocolate chip brownies (even without the white chocolate chips) which is similar to this recipe and tastes amazing!
Sandra says
The taste is amazing. I made them several times and i can say that the oven is very important.
You can substitute a part of butter with coconut oil?
Thanks!
Talia @ Pretty. Simple. Sweet. says
Hi Sandra, I haven’t tried it myself so I can’t tell you for sure what the result would be. But I think the recipe would still turn out nicely, but the taste and texture will probably be somewhat different 🙂
Shaz says
Heya, I used small cupcake cases for these and still only got 10 and they didn’t rose to the top of the case so we’re very small. What is the trick to filling 12 cases please? In the UK a muffin is pretty big but I definitely used smaller cases xx
Gareth Powell says
Hi I’m a chef that eorks in a care home. These are the best brownies, muffins I have ever made . The recipe is perfect, I got 12 lovely soft well filled cups of delight. Thank you very much
Aaliyah @CookEatDiy says
Wooooowwww, these are amazing, the best kind of muffins are BROWNIE muffins!
http://cookeatdiy.com/
Rhonda says
This is my first attempt at making homemade brownies of any kind…I am 67, and have baked and cooked my whole life. These,..were…awesome!!!
Talia @ Pretty. Simple. Sweet. says
Hi Rhonda, congrats, and I’m so happy you enjoyed!
Ashley D. says
Similar question to one above, can you completely sub the butter for oil? How many jumbo cups will this yield?
Liz Szalma says
SO good. I used coconut oil instead of butter (because my butter was frozen). I also used the super dark cocoa (like oreos are made of) because that’s all I had. I threw in a large handful of chocolate chips and sprinkled some sliced almonds on top. OMG. Chocolate heaven.
Maahi Shaikh says
Hi Shiran!!
İ am trying this recipe today can you tell me any substitute for eggs and if I’m not using eggs than i have to add baking powder and soda , right? İf so pls tell their measurements too.
Talia @ Pretty. Simple. Sweet. says
Hi Maahi, taking the eggs out of the recipe changes it significantly – leaveners like baking powder and baking soda will not replace eggs. I recommend looking for a recipe that doesn’t use eggs if you cannot use them 🙂
Sophie says
Read the recipe wrong and only added 1tbs of flour 😱. They actually came out cooked with an extra few minutes but came out as cupcake souffle’s with a crunchy top!
They are very sweet.
Hopefully if i make this recipe again i’ll put the right amount of flour in. 😅
Rachael Garnett says
Genius idea. Someone else said it’s a game-changer not having to slice a whole square of brownies.
So much easier for lunches and snacks. Not sure the photo is the end result they look like proper muffins – mine definitely looked like a brownie in a case! Nevertheless – great recipe saved and will make it again next week
Steph says
Wish I could post a picture of the muffins I made from this recipe, they look perfect! Cannot fault the recipe. I did add some white chocolate drops at the end of mixing as it seems to be a tradition to add chocolate drops to cakes 😁
Talia @ Pretty. Simple. Sweet. says
Hi Steph, I’m so glad you enjoyed them!
Elizabeth Perkins says
Have yet to try them. My muffins so far look the same, but as multiple people have said, I didn’t get 12 out of the recipe. I got 7/12. I use a leveled ice cream scoop to fill my muffin liners. My muffins also took about double the time in the oven!
Johanne says
These brownies are great but definitely not enough batter for 12, unless you make them very small.
Mary says
Hi Shiran! How did you get that shape rather than the typical muffins top? I love the way these look!
Sandra says
I made these tonight, they turned out perfect! I frosted with a strawberry buttercream and topped with a chocolate covered strawberry! So much better than boxed. My oven took about 16 minutes. Would love to share a photo!
Talia @ Pretty. Simple. Sweet. says
Hi Sandra, so glad you enjoyed the recipe!
Jo says
Love that I have a reason to have brownies for breakfast now! Seriously, just made these and they are delicious 🙂 so glad I doubled the recipe. Thanks
Stephanie @ Pretty.Simple.Sweet. says
Thank you for your kind words!
Tiffany Mcintyre says
I added caramel to the middle and topped with caramel butter cream 😍 amazing!!!!
Stephanie @ Pretty.Simple.Sweet. says
That sounds heavenly, Tiffany! Yum!
Deb says
I do believe you are leaving a step out. I see chunks of chocolate on the top of your muffins, however you say to melt the chocolate and did not say anything about adding chocolate chunks on top. That’s probably why people are saying theirs looks different than yours. Can you share what you did?
Stephanie @ Pretty.Simple.Sweet. says
Hi Deb, I can certainly add that in to the recipe. I did top the muffins with a few chocolate chunks right before baking.
Heidi says
This recipe was a disaster! The measurements and the grams were completely off and it ended up to just be soup. I have baked a lot, and I was skeptical of the batter. Please go back and verify your measurements.
Stephanie @ Pretty.Simple.Sweet. says
Hi Heidi, thank you for your very helpful comment. As soon as I read this I immediately ran to the kitchen to remake this batch of brownie muffins, wondering what could have gone wrong for you. I portioned out everything using measuring cups and verified all measurements with a kitchen scale before adding. All measurements listed in the recipe are precise and accurate. But I still think it’s my fault… I will better clarify creaming together the eggs and sugar for a full 4 minutes in the recipe. This step is crucial for texture and batter consistency. After mixing the eggs and sugar on high (10, the highest setting my kitchenaid will go) the eggs had a nice consistency, slightly thick, pale, and fluffy. I added the melted butter and chocolate to this and the batter result was very pudding-like. After adding in the flour mixture, the batter was thick, gooey, and very scoopable. I have a few ideas why your recipe didn’t turn out… 1) It’s possible that the chocolate or butter you added aren’t the same brand/quality as mine. I know that several readers have had bad baking results when using Costco/Kirkland brand butter. 2) The chopped chocolate bar I use is specifically meant for baking. Regular bars of chocolate aren’t meant for baking and can contain certain additives that mess with the end results for baked goods. 3) Did you beat together your eggs and sugar for the full 4 minutes? 4) Did you measure out each ingredient by volume or by weight or both? I genuinely want to understand and help. Thank you for taking the time to write to me. -Stephanie
Caryn Sterling says
I was wondering how this would work as mini muffins and how long the bake time would be? I was thinking of adding them to the desserts for my daughters engagement party.
Stephanie @ Pretty.Simple.Sweet. says
Hi Caryn! That is a great idea! I’d suggest this recipe for brownie bites using a mini muffin pan: https://prettysimplesweet.com/brownie-bites/
Clare says
Came across this recipe today, looked delicious so had a go. Pre heated my oven to 180 degrees C but they took longer than the recipe said to cook, around 23 minutes. Otherwise smell fantastic and taste delicious.
Thank you for the recipe.
Stephanie @ Pretty.Simple.Sweet. says
Hi Clare, so glad you loved this recipe. Yes, all ovens are a little different so bake times can always vary. I’m notorious for enjoying underbaked brownies and cookies though because I love a fudgy gooey center.
Noelle says
These were so great!! I just have one question— can you think of any reason they would come out sunken on top? The consistency and moisture was just how I hoped, but the tops collapsed. Thanks in advance!
Stephanie @ Pretty.Simple.Sweet. says
Hi Noelle, this can happen when there isn’t enough air incorporated while whisking the eggs since that’s the only leavening in this recipe. Some mixers are stronger than others so it could take more than 4 minutes with your equipment. I notice it takes a little longer with my stand mixer compared to my handheld.
Noelle says
Thank you so much for your helpful response! To clarify, they rose fantastically in the oven, and then collapsed immediately upon exiting the oven… Would you still say that’s an issue of beating the eggs and sugar? Either way, thank you again!!:-)
Stephanie @ Pretty.Simple.Sweet. says
Hi Noelle, were they fully baked? Or a little gooey on the inside? This usually happens to me when I underbake these muffins… but I kind of prefer them underbaked 🙂
Frances Lovelace says
I just took the 12 muffins out of the oven. Cooled in the pan for 10 minutes. They didn’t sink. I just greased the muffin tin bc I didn’t have any liners. I beat the sugar/egg mixture 5 minutes. It really was enough batter for 10 or 11 but I stretched it out for 12. Very good recipe. I got the shiny cracked tops!
Lisa says
I followed the recipe exactly and they turned out perfectly. They were so delicious. I will definately be making them again and in double batches. Thanks for a perfect recipe!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Lisa!
Mike says
Before I try these out is there enough batter to make the 6 jumbo muffins? I clicked on your link and went to Amazon and it shows a jumbo muffin pan yet the recipe states you used a 12-muffin standard pan. Thanks.
Stephanie @ Pretty.Simple.Sweet. says
Hi Mike, I have both a silicone jumbo muffin and standard muffin tin linked. You can use either. Just divide the batter evenly between all 6 jumbo muffins or 10-12 standard muffins. You can make them a little more full if you’d like. The key with this recipe is to properly whip enough air into the eggs. This will increase their volume and help so the centers don’t sink. If the centers do sink, that’s perfectly fine too – they will just have a slightly more brownie-like taste and texture.
Michele says
Hi, do you have to greased the silicone muffin pan?
Thank you
Stephanie @ Pretty.Simple.Sweet. says
Hi Michele, I never grease silicone since it is already nonstick, but if you’d like to, you certainly can. Your choice.
Martin says
Hi, just trued these, only had enough for 8, also they sank when I pulled them from oven and they’d been on for about 20mins at 160°C fan oven
Any tips? I added white and milk chocolate chips and used dark cocoa powder
Thanks
Stephanie @ Pretty.Simple.Sweet. says
Hi Martin, since this recipe doesn’t call for a leavening ingredient, the leavening is achieved by properly whipping the eggs with air. If done correctly, the volume of the eggs will pretty much double and by light and fluffy. This also helps get your batter level higher. Depending on how full you fill your muffins, you should be able to yield a minimum of 10 muffins. Making sure your oven is fully preheated will help set the muffins too.
Frustrated says
can people please not comment when they have not made them?! Your rating skews the rating when you have not tried them. People look for ratings when deciding on recipes to try. It is SO incredibly frustrating when people rate a recipe without trying it!!!!
Teresa Reis says
Top top Top adorei , simplesmente maravilhoso😋😋😋😋😋
Muito obrigada pela receita.
Agora ficou a receita preferida de brawnie cá em casa.😘❤️
jocelyn polk says
delicious love it
judy collins says
Could you use chocolate chips for this recipe?
Stephanie @ Pretty.Simple.Sweet. says
Hi Judy, chocolate chips contain lecithin (thickening emulsifier) that basically makes it harder for chocolate chips to melt and when they do, the melted chocolate is thicker. It’s for this reason that the recipe states to use a chocolate bar. If you need to make a substitution, that’s up to you and what you have on hand. I just know that this recipe works well with a chocolate bar instead.
Liz T. says
15 min for 350F is not long enough to bake these muffins. I added 10-15 more minutes, total of 25min to bake.
Stephanie @ Pretty.Simple.Sweet. says
All ovens are different. My recipes are all tested with an accurately calibrated oven that is fully preheated before baking. Your oven will certainly have variability if it’s not calibrated.
Kayla says
Decent recipe, I did not use muffin liners because I greased the muffin pan instead which usually works fine, except this time the muffins did stick so I would definitely use liners if I were to make this again. The muffins themselves tasted exactly like brownies and had a great chocolate flavor! I baked them a little too long so they were a bit crumbly, I’ll take them out of the oven sooner in the future so they’re fudgier.
Jessica L says
Wow! I was looking for something quick and easy for a brownie recipe and came across your recipe. Absolutely! Delicious! They were so good. A note to anyone using this recipe. Please don’t assume they will be done in 14 or 16 minutes. I had to bake mine for a total of 23 to 24 minutes. Start checking at 16 minutes and if they are not done keep adding 3 minutes at a time and keep checking. I have a gas stove as well so somethings bake longer or shorter. Enjoy!!!