The Most Decadent Brownie Muffins are muffins by morning or brownies by evening – whatever time of day you decide to indulge, these decadently amazing brownie muffins will tame the fiercest of chocolate cravings.
The Most Decadent Brownie Muffins Recipe
When it comes to chocolate, real chocolate is always the better choice. Waxy, weak-flavored chocolate should not have a prominent place in your most treasured recipes. Luckily for you, the most decadent brownie muffins definitely deliver when it comes to deep, rich, full-on chocolate flavor. What could be better than that?
These brownie muffins are exactly the recipe to satisfy those wild chocolate cravings, it would be impossible to feel denied after having one. Just remember to not get hung up on what time of the day to eat one of these decadent muffins – they’re adaptable! Breakfast, dessert or midnight snack, these brownie muffins will satisfy all the cravings.
The intense flavor of these muffins comes from using two types of chocolate, dark and milk. The dark chocolate is melted for the batter, while the milk chocolate is folded in and added on top. The two chocolate flavors balance each other perfectly, turning out a brownie muffin that hits all the right buttons.
How To Use Foil Cupcake Liners
When it comes to foil paper liners, did you know you’re supposed to remove the paper liner that sits in between them? Most people I ask say they always leave the paper ones inside the foil wrappers. The paper separators are there only to keep the foil liners separated. Even though the paper liners are the same shape and size as the foil liners, they are not coated either quilon or silicone. Both of these substances keep your muffins and cupcakes from sticking to the paper liners. The paper separators in between the foil liners don’t have that coating.
Now, here’s another thing, foil liners do not require you to use a muffin pan. You are supposed to use the foil liners right on a cookie sheet. I don’t use them that way because they do expand more during baking and I prefer my muffins or cupcakes to be more compact.
For the purpose of this recipe, I have found using non-stick spray on the foil liners (even though they are non-stick) helps release these very chocolaty muffins from the liners more easily.
How To Melt Butter and Chocolate
Butter and chocolate are melted together in this recipe to add necessary fat, as well as to thin out the chocolate, making it easier to blend together easily with the other ingredients. Melting the butter with the chocolate is important when a recipe calls for actual chocolate instead of cocoa powder. The butter also replaces any need for other fat such as oil.
Melting chocolate on the stovetop isn’t difficult, but it does require some care.
- Add chocolate (broken into pieces) and cubed butter together in a large saucepan, 10-12″.
- Stove heat should be on the lowest possible setting.
- Use a rubber spatula to slowly stir the butter and chocolate together until butter is completely melted and chocolate is smooth.
- Remove from heat and let cool at least 10 minutes.
What Happens If You Overmix The Batter?
When batter for cakes, brownies, muffins is overmixed, the gluten in the flour will form form elastic gluten strands. This is usually what you want for cookies, but not for cakes and muffins. Overmixing can also cause uneven baking as well as resulting in dense, chewy textures.
The flour for this recipe will incorporate after gentle folds, even though it looks like it won’t.
Because eggs are the only leavener, these brownies do not rise very much when they bake. To get the dome-like top, you really need to heap the batter into each cup. Add about 1/3 cup batter into each prepares cup and top each with with another heaping spoonful of batter. Lightly press extra milk chocolate chips onto each muffin before baking.
Overbaking definitely has an effect on brownies, so checking for doneness is key. Gently press on the top of the dome, it should spring back when it’s ready. The toothpick test does not work in baked goods where whole chocolate chips are in the batter.
The Beauty Of These Muffins
As you can see in the picture above, these brownie muffins are super chocolaty and dense. The dome has the same texture of the top of a craggy brownie, but once you break through, the middle is this amazing soft and delicious brownie. It’s the best of both worlds, especially if you love brownie edges.
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Equipment Needed For This Recipe
- Sauce pan for melting the chocolate. Stainless steel works best.
- Foil cupcake liners. These work considerably better than paper liners for this recipe.
- My favorite muffin tin.
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The Most Decadent Brownie Muffins
- cooking spray
- 10 oz dark chocolate (85% cacao), broken into squares
- 10 tbsp butter, cubed
- 4 large eggs, room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup milk chocolate chips, plus extra for the tops
- 1 cup walnuts, chopped
- Preheat oven to 350 degrees F. Line 11 muffin cups with foil liners and coat each with nonstick spray.
- Melt dark chocolate and butter together in a large sauce pan (10-12") over very low heat. Stir continuously with a rubber spatula until smooth and fully incorporated. Remove from heat and let cool at least ten minutes.
- Whisk eggs, sugar and vanilla together in a large bowl. Slowly add chocolate, whisking together with egg mixture. (Make sure chocolate is not too hot that it will cook your eggs.)
- Gently fold in flour, just until incorporated. Add chocolate chips and nuts.
- Fill prepared foil cups with batter as indicated in the post in order to get the height of these muffins. Top each muffin with additional milk chocolate chips. Bake 35 minutes or until muffin springs back to the touch. Let muffins cool in the pan on a rack for twenty minutes before trying to remove them. They are amazing warm, but are perfect when cooled.
- Store in a tightly closed container for up to a week.
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