Hi you guys, so what I have for you today has been the most, THE MOST requested recipe since I have started my blog and Instagram. Let me tell you a story first, the first thing I ever baked was brownies. I was so excited! I had all the ingredients, I had no idea what any ingredient did, I just did what I did and what ended up coming out of the oven were – BRICKS. Trust me, bricks would have been softer. Alas, I was heartbroken and somehow that heartbreak set the ball rolling to what ended up becoming Bakesalotlady. Someday, I will tell you all about it in detail.
My friend Shruti has some amazing eggless recipes on her blog, if you want an eggless brownie, I recommend you check her blog out! http://cookingdiarybyshruti.com/
For now, let’s focus on these muffins, shall we?
There are a few things that I will address before getting to the recipe:
- Please make sure that you use the best chocolate you can get and, the one that’s your favourite.
- Be patient with your egg and sugar mixture. You must ensure that the sugar dissolves in the egg to get that shiny crackled top every single time.
- Don’t skip the coffee and the vanilla, it makes a world of a difference.
- You can double, triple or quadruple the recipe as you like.
- Baking time is crucial. I bake these muffins for 20 minutes because that keeps the interior MEGA fudgy, but if you like a completely cooked brownie you can stretch it to 25. I recommend trying 20.
- PLEASE LET THE MUFFINS COOL COMPLETELY. I am not yelling, I’m requesting, cause it is worth the wait.
Brownie Muffins
Ingredients
- 56.5 g salted butter
- 100 g powdered sugar/granulated sugar
- 1/2 tsp instant coffee dissolved in 1-2 tsp water
- 1/2 tsp vanilla extract
- 80 g 80% dark chocolate
- 1 large egg
- 30 g flour
- 15 g unsweetened cocoa powder
Instructions
- Preheat your oven to 180 C and line a 6 cup muffin pan.
- Melt the butter and chocolate in the microwave or a double boiler and set aside to come to room temperature.
- In the bowl of a stand mixer with the whisk attachment add the egg and the sugar and beat for 4 minutes on high speed till the mixture is light and fluffy. The sugar should dissolve in this step. Add the coffee and vanilla and mix well.
- Now add the melted butter-chocolate mixture into the bowl and mix until combined.
- Take the flour and cocoa powder in a bowl and whisk to remove any lumps and add it to the wet ingredients. Gently mix to combine.
- Using an ice-cream scoop, portion out the batter to the muffin cups and top with chopped nuts/chocolates/candies etc if you like.
- Bake for roughly 20-25 minutes. I usually bake for 20 because I prefer the texture it gives then. Let the muffins cool completely before consuming.
I love this recipe and I’m very grateful that I found it! I made a few changes, such as adding more flour(the batter didn’t have the right consistency to me) and using carob powder. They turned out amazing and my family loved them. Thank you!
That’s such an interesting addition. Thank you Carolina for sharing your feedback. It made my day! š
They look so decadent! Just one question.. could I substitute egg with yogurt?
Hi! Thank you so much š I have not tried any egg substitutes for this recipe as yet. However, yogurt is a very popular egg substitute, it should ideally work out but I am afraid the texture will change.
Hi Gunjan! Thank you so much š¤
Yoghurt is ideally the substitute for eggs but I am yet to test it out. Since this recipe heavily relies on eggs for leavening, Iām not sure if it will work. I promise to upload an eggless version ASAP!