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 require no mixer and 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 3/4 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.
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.
- 2/3 cup (113g) bittersweet or semisweet chocolate, coarsely chopped
- ½ cup (113 g) unsalted butter, cut into small pieces
- 1/3 cup + 1 tablespoon (55g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder (Dutch-process)
- 1/8 teaspoon salt
- 2 large eggs
- ¾ cup (150g) 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 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. 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.