These are the ultimate brownie muffins—dark, rich, dense, and fudgy with a deep to-die-for chocolate flavor.
Brownies are one of my favorite simple desserts in the whole world, and I have more than ten different recipes for them that I make regularly. When it comes to brownies in a muffin form, though, there’s so far only been a single recipe that I keep coming back to. It creates brownies that hold their shape well, yet stay fudgy and soft in the center. They look good, and taste ten times better.
The recipe starts with whipping the eggs until they’re pale and thick. This step is what makes this lovely crackly, shiny top. Although air is incorporated into the batter, the muffins still turn out dense and not airy, which is how we all like them, right?
The combination of melted chocolate and cocoa in the recipe makes for an over-the-top chocolate flavor. Be sure to use the highest quality products for the highest quality results.
Timing is everything
The right baking time is always the most crucial part of making brownies. It only takes a couple of minutes to turn them from rich fudge brownies to a 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.
Some of you have asked me what kind of pan I use for these muffins. I have 2 pans – jumbo and standard, and I love them! Click here to get it.
- 4 oz/113 g bittersweet or semisweet chocolate, coarsely chopped
- ½ cup (1 stick/113 g) unsalted butter, cut into small pieces
- ⅓ cup plus 1 tablespoon (55 g/2 oz) all-purpose flour
- ⅓ cup (35 g/1.2 oz) unsweetened cocoa powder (Dutch-processed)
- ⅛ teaspoon salt
- 2 large eggs
- ¾ cup (150 g/5.3 oz) granulated sugar
- Preheat oven to 350F/180C. 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 a mixer fitted with the whisk attachment, 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 between liners, filling them about ¾ full. Bake for 13-16 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.
- 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.