Chocolate Brownie Muffins: A Simple & Irresistible Treat
Indulge in the rich, fudgy goodness of homemade Chocolate Brownie Muffins! This easy-to-follow recipe transforms the classic brownie experience into perfectly portioned, incredibly moist muffins. Made with simple pantry staples like unsalted butter, luscious semi-sweet chocolate, and fluffy all-purpose flour, these muffins are a guaranteed crowd-pleaser.
Ingredients:Makes 12-14 Muffins
- Unsalted butter – 170g
- Semi-sweet chocolate – 90g
- Eggs – 03
- Sugar – 200g
- Vanilla – 01 tsp
- Salt – ½ tsp
- All-purpose flour – 60g
- Cocoa powder – 40g
- Semi-sweet chocolate chips/chunks – 60g
- Chopped cashew – 25g (optional)
How to bake delicious Brownie Muffins:
- Gently melt the unsalted butter and semi-sweet chocolate together in a microwave until smooth. Allow it to cool slightly.
- In a separate bowl, beat together the sugar, eggs, vanilla extract, and salt until the mixture becomes light, creamy, and slightly thickened.
- Pour the cooled chocolate mixture into the egg mixture and gently combine.
- Gradually add the all-purpose flour and cocoa powder to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped cashews (if using) and the semi-sweet chocolate chips or chunks.
- Line a muffin tin with cupcake liners and evenly distribute the brownie batter among the cups.
- Bake in a preheated oven at 180°C (approximately 350°F) for 17-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- While the muffins are still warm, sprinkle extra chocolate chips on top for an extra dose of melty chocolate goodness.
- Let the Chocolate Brownie Muffins cool slightly before serving and savor the rich, fudgy flavor.
