Brownie Muffins

Combine brownies with muffins and you have these incredibly fudgy Brownie Muffins! They are like two-bite brownies but way better. Every bite is so dense, rich, and full of chocolate!

These brownie muffins have crisp edges with insanely gooey middles. Whether you're an brownie edge lover, or brownie middle lover, these have the best of both worlds.

The batter is super thick, resulting in the brownies having an incredibly crackly top and very fudgy middles.

Ingredients Notes

Here are a few key ingredients being used in Brownie Muffins.

• Butter – I always use unsalted for baking. This will be melted.
• Brown sugar – I used dark brown sugar.
• Chocolate – I used semi-sweet chocolate chips. You can also use a chopped up milk and dark chocolate bars.
• Cocoa powder - Unsweetened cocoa powder is used in this recipe. Make sure to use a high quality one and sift it as it really does affect the brownies chocolate outcome.
• Eggs - Make sure they are at room temperature before beginning.
• Vanilla - Use high quality vanilla.

Step by step instructions

Here is how to make and bake these Brownie Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 - Prep. Preheat the oven to 350°F. Line the muffin tin with 12 liners and set aside.

Step 2 - Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, cocoa, baking soda, baking powder, and salt. Stir to combine and set aside.

Step 3 - Melt butter and chocolate. Using a double boiler method or a microwave, melt the butter and chocolate until smooth. Transfer the mixture into a large mixing bowl.

Step 4 - Add in sugars. Add the white and brown sugar in, and with a spatula mix to combine it all together. The mixture will be thick.

Step 5 - Add in oil. Whisk in the oil until smooth and well combined.

Step 6 - Add in eggs and vanilla. Whisk the eggs and vanilla in. Mix for 2-3 minutes until air bubbles form. This is an important step as the air incorporated into the batter helps create that crackly brownie top.

Step 7 - Mix together. Add the dry ingredients into the wet. With a spatula, gently combine until a thick brownie batter forms. Don't over-mix!

Step 8 - Add chocolate. Mix the chocolate chips in a few times.

Step 9 - Scoop into liners. Divide the batter evenly between the muffin liners. Using a cookie scooper helps minimize the mess for this step.

Step 10 - Bake. The brownie muffins will bake for 25-35 minutes. For more gooey insides, bake for 25-30 minutes. For chewier middles, bake for 30-35 minutes. I baked mine for 32 minutes, and a toothpick inserted came out with a few damp crumbs.

FAQ

How do I store Brownie Muffins?

These brownie muffins are best served fresh or next day. Store them in an airtight container when you aren't eating them. They stay good like this for up to 5 days.

Do I have to add chocolate chips?

No. You only need the chocolate chips to melt with the butter. You don't have to add any chocolate chips in later on if you don't want to.

Do I have to use muffin liners?

I recommend it. It makes for an easier removal of the cups.

Why are my brownie muffins so dry?

You must of over-baked them. It only takes a few minutes for them to turn from super fudgy to dry. The brownies are ready when the outside looks done and the inside is still very soft. A toothpick inserted will come out with damp moist crumbs.