Brownie Muffins
Indulge in the best of both worlds with these irresistibly rich and fudgy Brownie Muffins! Combining the decadence of classic brownies with the convenience of grab-and-go muffins, this recipe is a chocolate lover's dream. Made with melted semi-sweet chocolate, a touch of cocoa powder, and the option to sprinkle mini chocolate chips on top, every bite delivers a deep, velvety chocolate flavor. Ready in just 35 minutes from start to finish, these brownie muffins are perfect for breakfast treats, afternoon snacks, or dessert cravings. With their soft, gooey centers and lightly crisp tops, they strike the ultimate balance between decadence and ease. Bake up a dozen today and watch them disappear in no time!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams light brown sugar
- 3 pieces large eggs
- 1 teaspoon pure vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking powder
- 50 grams mini chocolate chips (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and prepare a standard 12-cup muffin tin by lining it with paper liners or lightly greasing it.
In a microwave-safe bowl, melt the butter and the semi-sweet chocolate chips together in 30-second intervals, stirring after each, until smooth and completely melted. Let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until the mixture is pale and frothy, about 1-2 minutes.
Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking constantly to combine.
Sift the flour, cocoa powder, salt, and baking powder into the wet ingredients. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle mini chocolate chips on top for extra chocolaty goodness.
Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your rich, fudgy brownie muffins!
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 485.2 g | 176% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 361.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 222 mg | 17% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
