These are great when you want a brownie, but you want single-serve brownies. It’s great, because one of these has a center piece, a corner piece, and an edge piece.
I didn’t change much at all, because this is a super simple recipe. If you want brownies, but without the mess of cutting them, definitely make these.
I found the original recipe here. I wasn’t sure if they were muffins or brownies, but really, you could make these as brownies in a pan and it would work just the same. If you love a chocolatey treat, then these are for you!
Yield: 1 dozen muffins
4 oz. semisweet or bittersweet chocolate, coarsely chopped
½ c. butter, cut into pieces
1/3 c. plus 1 tbsp. flour
1/3 c. cocoa powder
1/8 tsp. salt
¾ c. sugar
Preheat oven to 350°F. Line a muffin tin with paper liners and set aside.
In a medium heatproof and microwave safe bowl, heat the chocolate and butter in 20-second intervals until melted. Set aside.
In a small bowl, sift together flour, cocoa, and salt.
Using a mixer with the whisk attachment, whisk together eggs and sugar until thick and pale, about 4 minutes. Reduce speed to low, and slowly add in the chocolate mixer. Take the bowl off the mixer, and add the flour mixture. Fold in with a spatula until mixture is just combined.
Divide batter between the liners, filling them about three-quarters full. Bake in the preheated oven for 13-16 minutes, or until a toothpick inserted into the center of the muffins comes out with a few moist crumbs.
Transfer to a wire rack and let cool for 10 minutes before removing from the pan, then allow to completely on a wire rack.