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.
- 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
- 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.