Ultimate Brownie Muffins

These are the ultimate brownie muffins—dark, rich, dense, and fudgy with a deep to-die-for chocolate flavor.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

YIELD 12 muffins

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 + 1 tablespoon (55g) all-purpose flour
⅓ cup (35g) unsweetened cocoa powder (Dutch-process)
⅛ 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. 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.
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.

Note: I served these with a delicious homemade chocolate ganache.