Brownies & Bars/ Chocolate/ Dessert/ easy/ few ingredients/ Muffins & Quick Breads/ quick

Ultimate Brownie Muffins

October 23, 2021

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!

Ultimate Brownie Muffins

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.

Ultimate Brownie Muffins

How to make brownie muffins

  1. 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.
  2. Sift dry ingredients, including flour, cocoa powder, and salt.
  3. Whip the eggs and sugar until they’re pale and thick. This takes about 4-5 minutes in an electric mixer.
  4. Add in chocolate-butter mixture. Keep the mixer on low speed as you do this.
  5. Incorporate dry ingredients. Use a rubber spatula to scrape down the sides as you need.
  6. 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.

I love using these silicone muffin liners or this cupcake pan with muffin liners! Both are excellent quality and produce great desserts.

Ultimate Brownie Muffins

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!
Ultimate Brownie Muffins
Ultimate Brownie Muffins

More of my favorite chocolatey recipes

4.75 from 27 votes
Ultimate Brownie Muffins
Ultimate Brownie Muffins
Prep Time: 15 mins
Cook Time: 16 mins
Total Time: 31 mins
YIELD: 12 muffins
 
These are the ultimate brownie muffins—dark, rich, dense, and fudgy with a deep to-die-for chocolate flavor.

Ingredients
  • 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
Instructions
  1. Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
  2. 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.
  3. In a small bowl sift flour, cocoa, and salt. Set aside.
  4. 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.

  5. 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.

  6. 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.

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108 Comments

  • Reply
    Cassie
    July 21, 2016 at 12:11 pm

    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.

    • Reply
      Shiran
      July 26, 2016 at 4:20 am

      Thank you, Cassie!

      • Reply
        Cassie
        July 27, 2016 at 11:17 am

        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! 🙂

        • Reply
          Shiran
          August 1, 2016 at 10:28 am

          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
            January 28, 2018 at 4:12 am

            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, :-).

        • Reply
          Taru Chaturvedi
          August 3, 2021 at 8:46 am

          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.
            August 4, 2021 at 3:39 pm

            Hi Tara, I recommend sticking to the recipe for the best results 🙂 Replacing yogurt for the eggs would significantly impact the results.

      • Reply
        Simona
        July 31, 2021 at 9:26 am

        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

  • Reply
    Francesca
    July 26, 2016 at 5:45 am

    Making these as soon as the weather cools down and it’s safe to turn on the oven again!!

    • Reply
      Laurie
      September 22, 2022 at 2:16 pm

      How did you add the white chocolate ? How much? How ?
      Thank you

  • Reply
    Claudia | The Brick Kitchen
    July 26, 2016 at 6:28 pm

    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

  • Reply
    Nikki
    July 28, 2016 at 4:04 pm

    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!

    • Reply
      Shiran
      August 1, 2016 at 11:14 am

      Hi Nikki, I have a few, but I really like this one (there are different sizes).

      • Reply
        Lisa
        February 10, 2021 at 8:50 pm

        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!!

  • Reply
    Hasina*
    July 29, 2016 at 5:29 am

    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!

    • Reply
      Shiran
      August 1, 2016 at 11:03 am

      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).

  • Reply
    Dally
    August 5, 2016 at 8:49 am

    Can I use natural unsweetened cocoa Instead of Dutch process? Recipe looks amazing!

    • Reply
      Shiran
      August 6, 2016 at 7:45 am

      Hi Dally! You can, but personally I prefer the color and flavor of Dutch process cocoa powder for this.

      • Reply
        Nidia
        March 6, 2023 at 7:05 pm

        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!😋

  • Reply
    Hannah
    August 21, 2016 at 5:53 pm

    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.

    • Reply
      Shiran
      August 22, 2016 at 6:08 am

      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.

  • Reply
    Martin
    September 5, 2016 at 12:39 pm

    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

    • Reply
      Shiran
      September 7, 2016 at 4:53 am

      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.

  • Reply
    Patricia
    November 18, 2016 at 5:24 am

    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?

    • Reply
      Shiran
      November 20, 2016 at 10:53 am

      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.

      • Reply
        Patricia
        November 20, 2016 at 2:43 pm

        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.

        • Reply
          Shiran
          November 24, 2016 at 6:22 am

          Thank you Patricia, I promise I’ll look into it. Having accurate recipes is very important to me!

  • Reply
    Ana
    January 1, 2017 at 9:54 am

    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!!

    • Reply
      Shiran
      January 3, 2017 at 9:04 am

      Thank you Ana! Adding the pudding sounds delicious!

  • Reply
    Corina
    January 12, 2017 at 7:31 pm

    Using a silicon mold for baking, can I skip the liners? I like how yours look so clean without any paper in site.;-)

    • Reply
      Shiran
      January 14, 2017 at 4:41 pm

      Yes, you can! I used a silicone mold as well.

  • Reply
    Jacque
    January 15, 2017 at 4:46 pm

    Can u use chocolate mixed with heavy whipping cream instead of butter??

    • Reply
      Shiran
      January 19, 2017 at 12:27 pm

      Hi Jacque, unfortunately you can’t use heavy cream instead of butter for this recipe.

  • Reply
    Lili @ Travelling oven
    May 18, 2017 at 12:19 pm

    These brownie muffins look absolutely amazing and I need them in my life!!! Will have to make them soon! 🙂

  • Reply
    Robbie | Box Tree Events
    July 19, 2017 at 6:10 am

    My mouth is watering looking at these, Cannot wait to try this recipe over the weekend!

  • Reply
    Rita Economides
    September 16, 2017 at 2:14 pm

    Can I put peanut butter and swirl in top of the brownies before gets in the oven??

    • Reply
      Shiran
      September 19, 2017 at 4:35 pm

      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.

  • Reply
    Margaret
    December 6, 2017 at 2:58 am

    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?

    • Reply
      Shiran
      December 6, 2017 at 9:38 am

      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.

  • Reply
    Lina
    December 12, 2017 at 3:42 am

    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?

    • Reply
      Shiran
      December 12, 2017 at 9:19 am

      Hi Lina, here’s a good source on how to substitute chocolates. You can try it out but I can’t guarantee the result.

      • Reply
        Shan
        June 11, 2020 at 1:24 am

        Can I replace sugar with honey? How much would you suggest?

        • Reply
          Shiran
          June 11, 2020 at 1:56 am

          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.

  • Reply
    Angela Renee Rowland
    May 13, 2018 at 12:06 am

    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?

    • Reply
      Shiran
      May 13, 2018 at 4:35 am

      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.

  • Reply
    Amber
    May 27, 2018 at 5:50 pm

    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!

  • Reply
    Clare
    July 14, 2018 at 2:04 am

    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

    • Reply
      Shiran
      July 16, 2018 at 1:03 pm

      Hi Clare, the sauce is a simple chocolate ganache, click here for the recipe. I added the chocolate chips on top before baking.

  • Reply
    Kaileen C
    July 22, 2018 at 12:12 am

    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!

  • Reply
    Aviva
    October 28, 2018 at 11:09 am

    How long would you bake in a jumbo sized muffin tin and would you adjust temperature or anything different? Thanks

    • Reply
      Shiran
      October 31, 2018 at 6:19 am

      Hi Aviva, the recipe make about 5-6 jumbo muffins. The temperature is the same.

    • Reply
      Shiran
      October 31, 2018 at 6:19 am

      Hi Aviva, the recipe makes about 5-6 jumbo muffins. The temperature is the same.

  • Reply
    Slavka
    November 19, 2018 at 5:18 am

    OMG these muffins are amazing. Printing the recipe to keep in my book. Thanks a lot for the recipe.

  • Reply
    Andrea
    November 24, 2018 at 4:02 am

    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?

    • Reply
      Shiran
      November 27, 2018 at 5:57 am

      Hi Andrea, I don’t recommend baking these in the microwave. The result will be different.

  • Reply
    Abhi
    February 17, 2019 at 4:17 am

    I tried out this recipe yesterday. They turned out amazing! My hubby loved it! Even got the cracks on top! Perfect! 🙂

  • Reply
    Shayna Kersten
    March 9, 2019 at 7:11 pm

    Would you recommend cold or room temperature eggs? I know sometimes it matters!

    • Reply
      Shiran
      March 10, 2019 at 6:56 am

      I use room temperature eggs whenever I can, but the brownies will be just as good if using cold eggs. 🙂

  • Reply
    Julia
    April 25, 2019 at 8:17 am

    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

  • Reply
    Amina
    April 30, 2019 at 3:21 am

    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.

    • Reply
      Shiran
      May 1, 2019 at 5:22 am

      Yes 🙂

      • Reply
        Afra Amina
        May 1, 2019 at 6:51 am

        Thank you

  • Reply
    Jen
    May 4, 2019 at 10:12 pm

    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?

  • Reply
    Shay
    June 23, 2019 at 4:52 pm

    Hello! Can you eat them immediately after they cool?

    • Reply
      Shiran
      July 1, 2019 at 4:16 am

      Yes, and they are also delicious warm.

  • Reply
    Jen
    June 27, 2019 at 9:18 am

    I managed to get 12. I added some dark choc chips. Can’t wait till they come out of the oven!

  • Reply
    Lisa
    September 7, 2019 at 5:37 pm

    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!

  • Reply
    ellen
    September 15, 2019 at 10:35 am

    Can these be baked in a mini muffin tray and if so, would you know how long to bake them for?

    • Reply
      Shiran
      September 16, 2019 at 4:54 am

      Yes they can! 8-12 minutes.

  • Reply
    Sarah
    March 4, 2020 at 3:50 pm

    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!

  • Reply
    Julia
    May 12, 2020 at 3:12 pm

    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.

    • Reply
      Shiran
      May 13, 2020 at 1:49 am

      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.

  • Reply
    Elaine
    June 5, 2020 at 2:33 am

    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.

    • Reply
      Shiran
      June 7, 2020 at 4:32 am

      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 🙂

  • Reply
    Anita
    June 11, 2020 at 7:05 am

    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

  • Reply
    Devi
    June 27, 2020 at 2:55 am

    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.

  • Reply
    Elies
    July 1, 2020 at 3:02 pm

    Hello!

    I made these recently and everybody loved them!
    I wonder if I could bake this recipe in a loaf pan?

    • Reply
      Shiran
      July 7, 2020 at 2:19 am

      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.

  • Reply
    RachyR
    August 12, 2020 at 7:34 am

    Hi, these look amazing and I’m going to have a go this morning. Can you freeze them?

    • Reply
      Shiran
      August 13, 2020 at 5:51 am

      Yes!

  • Reply
    Kasha
    November 27, 2020 at 12:17 am

    Hi, I was just wondering what temperature the oven needs to be? Thank you. I am looking forward to making this recipe!

    • Reply
      Shiran
      November 30, 2020 at 3:31 am

      350F/180C. You can always find this info in the recipe instructions 🙂

  • Reply
    Mark
    March 2, 2021 at 9:36 pm

    I used this recipe with infused butter (legal in my state) and they came out fantastic!

  • Reply
    Mojoblogs
    March 3, 2021 at 10:10 pm

    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! 🙂

  • Reply
    Mani
    May 18, 2021 at 2:08 pm

    They looks so yummy. Can this be baked in a sheet pan instead of a brownie/muffin mold?

    • Reply
      Shiran
      May 25, 2021 at 2:31 pm

      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!

  • Reply
    Sandra
    July 30, 2021 at 3:33 am

    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!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      August 4, 2021 at 3:43 pm

      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 🙂

  • Reply
    Shaz
    September 12, 2021 at 3:08 pm

    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

  • Reply
    Gareth Powell
    October 19, 2021 at 11:15 am

    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

  • Reply
    Aaliyah @CookEatDiy
    January 20, 2022 at 11:44 am

    Wooooowwww, these are amazing, the best kind of muffins are BROWNIE muffins!

    http://cookeatdiy.com/

    • Reply
      Rhonda
      May 23, 2022 at 7:30 pm

      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!!!

      • Reply
        Talia @ Pretty. Simple. Sweet.
        May 26, 2022 at 8:43 am

        Hi Rhonda, congrats, and I’m so happy you enjoyed!

  • Reply
    Ashley D.
    March 1, 2022 at 2:27 am

    Similar question to one above, can you completely sub the butter for oil? How many jumbo cups will this yield?

  • Reply
    Liz Szalma
    March 6, 2022 at 5:16 pm

    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.

  • Reply
    Maahi Shaikh
    May 25, 2022 at 4:56 am

    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.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      May 27, 2022 at 3:55 am

      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 🙂

  • Reply
    Sophie
    June 29, 2022 at 12:00 pm

    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. 😅

  • Reply
    Rachael Garnett
    July 5, 2022 at 10:06 pm

    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

  • Reply
    Steph
    August 19, 2022 at 12:33 pm

    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 😁

    • Reply
      Talia @ Pretty. Simple. Sweet.
      August 21, 2022 at 3:32 am

      Hi Steph, I’m so glad you enjoyed them!

  • Reply
    Elizabeth Perkins
    August 29, 2022 at 10:46 pm

    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!

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    Johanne
    August 30, 2022 at 4:47 pm

    These brownies are great but definitely not enough batter for 12, unless you make them very small.

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    Mary
    December 2, 2022 at 9:47 am

    Hi Shiran! How did you get that shape rather than the typical muffins top? I love the way these look!

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    Sandra
    February 14, 2023 at 2:00 am

    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!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      February 21, 2023 at 4:06 am

      Hi Sandra, so glad you enjoyed the recipe!

  • Reply
    Jo
    June 6, 2023 at 10:33 am

    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

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      June 8, 2023 at 10:38 am

      Thank you for your kind words!

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