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–+ servings

Brownie Muffins

Ania
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!
5 from 2 votes

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350℉/176℃. Line the muffin tin with muffin liners and set aside.
  • In a medium-sized bowl, add in the dry ingredients. Stir to combine and set aside.
    1 1/3 cups all-purpose flour, 1/4 cups cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
  • In a microwave or using a double boiler method, melt the butter and chocolate chips together until smooth. When melted, transfer into a large bowl.
    1 1/4 cups semi-sweet chocolate chips, 2/3 cups unsalted butter
  • Into the bowl with the butter chocolate mixture, add the brown sugar and the white sugar. Stir for 1-2 minutes to combine.
    3/4 cups dark brown sugar, 1/4 cup white sugar
  • Add in the oil. With a whisk, mix until smooth and well incorporated.
    1/4 cup oil
  • * The mixture should be warm at this point, and not hot. If it's hot, allow it to cool for 5 minutes before doing this step.* Add the eggs and vanilla in. Continue whisking until smooth, about 2-3 minutes.
    1 tbsp vanilla, 3 eggs
  • Add the dry ingredients into the wet. Make sure to sift the cocoa powder. With a spatula, stir to combine. A thick brownie batter will form. Don't over-mix.
  • Mix in the chocolate chips a few times until well incorporated.
    3/4 cups semi-sweet chocolate chips
  • Scoop the brownie batter into each liner, they should be full. Add extra chocolate chips on top if desired.
  • Bake for 25-35 minutes. If you want gooey middles, check after 25 minutes. For more chewier cups, bake for 30-35 minutes. I baked mine for 32 minutes exactly. Please note that they will continue to bake as they cool from the heat of the pan.
  • Allow to cool, and enjoy!