Indulge in the ultimate chocolate experience with our Double Chocolate Brownie Muffins! These moist and decadent treats are a match made in heaven for all chocoholics out there. Imagine biting into a rich, fudgy muffin filled with double doses of cocoa goodness – it’s pure bliss! Whether you’re looking to satisfy your sweet cravings or impress your guests at a brunch party, these heavenly muffins are guaranteed to steal the show. So get ready to dive into the world of chocolatey delight and learn how to make these irresistible brownie muffins from scratch!
If you’re a chocolate lover, these double chocolate brownie muffins are for you! Made with cocoa powder, chocolate chips, and topped with a chocolate glaze, these muffins are rich and decadent. And they’re so easy to make – just mix the ingredients together and bake!
There are a few key reasons why you should try this recipe for double chocolate brownie muffins. First, they’re quick and easy to make – perfect for when you’re short on time or need a last-minute dessert. Second, they’re made with simple ingredients that you probably already have in your pantry. And third, they’re absolutely delicious!
These rich and fudgy brownie muffins are studded with chocolate chips and topped with a decadent chocolate glaze. They’ll satisfy any sweet tooth and are sure to become a new favorite. So what are you waiting for? Give them a try today!
If you love chocolate, these double chocolate brownie muffins are for you! They’re made with real chocolate, both in the batter and as a topping, so they’re extra rich and delicious. And they’re easy to make – just mix everything together in one bowl and bake.
Here are a few pro tips to help you make the perfect double chocolate brownie muffins:
– Use good quality chocolate. I like to use a dark chocolate that has at least 60% cacao for these muffins. The higher the cacao percentage, the more intense the chocolate flavor will be.
– If you want your muffins to be really fudgy, use less flour. I usually use about 1/2 cup (60 grams) of flour for this recipe, but if you want them to be super fudgy, use closer to 1/3 cup (40 grams). Just keep in mind that the less flour you use, the more likely they are to crumble when you try to remove them from the pan.
– If you want a crackly top on your muffins, sprinkle some sugar on top before baking. This will give them a nice crunchy texture on top.
– These muffins are best eaten fresh, but if you have leftovers, store them in an airtight container at room temperature and they should stay fresh for 2-3 days.
Conclusion & Recipe:
These muffins are so good, I can hardly wait to make them again! The chocolate flavor is intense and the texture is moist and fudgy. I highly recommend giving them a try.
Double Chocolate Brownie Muffins
- 150 gr 6,5 oz Dark Cooking Chocolate
- 130 g 1/2 cup + 1tbsp Unsalted Butter
- 1 tbsp instant coffee powder optional
- 2 eggs
- 70 g 1/3 cup Caster Sugar
- 1/2 tsp Vanilla Extract
- Plain Flour 50g 1/3 cup
- 20 g 1/4 cup Unsweetened Cacao powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 50 g 1/2 cup Chocolate Chunks, or Chocolate Chips
- Pre-heat the oven to 180°C/350°F Use oil to grease a muffin pan or line it with paper cups.
- Chop the Dark Cooking Chocolate in small pieces. Place the Butter and Dark Cooking Chocolate in a heatproof bowl. Melt the Dark Cooking Chocolate in a double boiler (1). Allow to cool.
- Optional: Add the Instant Coffee Powder to the melted chocolate while it is still warm, and stir (2).
- Mix the eggs and caster sugar in a bowl with a mixer for 5 minutes or until they are pale and have doubled their volume.
- Reduce the speed to low and add the melted Chocolate/Butter and Vanilla Extract. Mix for a few seconds until well combined.
- Mix in the Cacao Powder and Flour (3). Mix until well combined. Do not overwork the batter
- To make Chocolate Chunks, chop the remaining Dark Chocolate and then fold it into the muffin batter.
- Bake the batter for about 10-12 minutes in a Muffin Pan. Let cool completely before removing the muffin pan from the oven.