Double Chocolate Brownie Muffins
These Double Chocolate Brownie Muffins are by far THE BEST chocolate muffins you can ever make. They are moist, and fudgy, with an intense chocolate flavor that all chocolate lovers will adore.
Ingredients
- 3 oz (90g) semisweet chocolate chips (55% cocoa) , for melting
- 3/4 cup (170g) butter
- 3 eggs
- 1 tsp (1g) instant espresso powder
- 1 cup (200g) sugar
- 1/2 tsp (3g) salt
- 1 tsp (5g) vanilla extract
- 2 oz (60g) semisweet chocolate chips (55% cocoa)
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (180°C). Line a 12 cavity muffin pan with paper liners.
- Melt the 3 oz (90g) semisweet chocolate and butter over a bain-marie until smooth. Let cool slightly.
- Meanwhile mix the eggs with sugar, salt, vanilla extract and instant coffee using a whisk or mixer until thick and light yellow, for about 5 minutes.
- Add melted chocolate and mix until well combined.
- Using a spatula fold in the sifted flour and cocoa powder. Fold in the remaining 2 oz (60g) chocolate chips. Divide the batter equally into muffin cups.
- Bake for about 17-20 minutes until puffed and cracked or until a toothpick inserted into the center comes out with a few crumbs attached.
- While still warm, add more chocolate chips on top of the muffins, if desired.
- Let cool and enjoy!
Video
Nutrition
Serving: 1 muffinCalories: 268kcalCarbohydrates: 30.4gProtein: 2.7gFat: 16.6gSaturated Fat: 10.1gCholesterol: 71mgSodium: 195mgPotassium: 75mgFiber: 1.9gSugar: 23gCalcium: 14mgIron: 1mg