Rich & Decadent Brownie Muffins: A Perfect Bake
Homemade Brownie Muffins with Intense Chocolate Flavor ♥
Experience the ultimate ‘crispy outside, gooey inside’ brownie muffins! These aren’t just any muffins; they’re intensely chocolatey, thanks to the addition of rich dark chocolate, offering a delightful balance of bittersweet and sweet flavors. Perfect for gifting, their brownie-like texture makes them a showstopper. A special recipe from “SaeSangEuiMoDeunRecipe” and “ManGaeEuiRecipe” for your baking pleasure!
Muffin Ingredients- 80g Dark Chocolate
- 80g Unsalted Butter
- 40g Cake Flour
- 20g Cocoa Powder
- 1 pinch Salt
- 85g Eggs (room temperature)
- 105g Granulated Sugar
- Chocolate Chips (for topping, as needed)
Cooking Instructions
Step 1
Begin by preparing the heart of your brownie muffins: the dark chocolate and unsalted butter. Combine these in a heatproof bowl. Melt them together gently by microwaving in 20-second intervals, stirring in between, until completely smooth and liquid. Be careful not to overheat; stir until there are no lumps for a velvety texture.
Step 2
In a separate mixing bowl, whisk together the room-temperature eggs, granulated sugar, and a pinch of salt. Use a hand mixer on medium speed to combine them well until the mixture is slightly foamy and pale. Continue mixing until the sugar starts to dissolve and the mixture becomes lighter in color, resembling a pale ivory hue.
Step 3
Pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir gently to combine until smooth. Next, sift the cake flour and cocoa powder directly into the bowl. Fold these dry ingredients into the wet mixture using a spatula until just combined – avoid overmixing, as this can lead to tough muffins. Finally, stir in half of the chocolate chips until they are evenly distributed throughout the batter.
Step 4
Now it’s time to fill your muffin cups. Line a muffin tin with paper liners. Spoon the brownie batter into each liner, filling them about two-thirds full. Overfilling can cause the muffins to overflow during baking. Sprinkle the remaining chocolate chips on top of each muffin. Bake in a preheated oven at 170°C (340°F) for 15 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
Step 5
Once baked, carefully remove the muffins from the tin. Transfer them to a wire rack to cool completely. While they are tempting to eat warm, allowing them to cool fully will enhance their signature brownie texture – a delightfully crisp exterior yielding to a rich, fudgy interior.
