Best 2 Chocolate Brownie Muffins Recipes
When it comes to decadent and chocolaty treats, chocolate brownie muffins rise above the rest. These individual-sized delights combine the rich, fudgy texture of a brownie with the convenience of a muffin, making them perfect for breakfast, dessert, or a midday snack. With endless variations and easy customization options, chocolate brownie muffins offer a delightful culinary experience for bakers and chocolate lovers alike.
Check out the recipes below so you can choose the best recipe for yourself!
EXOTIC MANGO WHITE CHOCOLATE BROWNIE MUFFINS (HEALTHIER)
These muffins are very easy to make and taste so good. They feature a bold mix of exotic flavours and come out dense and brownie like. There is a little twist to them, too. I usually make my own cake mix reducing both the amount of sugar and salt, so feel free to do that, too.
Provided by Lalaloula
Categories Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool.
- In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
- Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol.
- Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175°C/350°F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes.
- Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
CHOCOLATE BROWNIE MUFFINS
I have turned most of my cake recipes into muffins because they need no frosting, are easy to grab and go, and they pack well in my husband & son's work lunches. This is just one of the recipes I have tweaked to make my own. It truly tastes like a cake brownie.
Provided by Lynn Socko
Categories Chocolate
Time 40m
Number Of Ingredients 13
Steps:
- 1. In large mixing bowl, add first 5 ingredients. Next add wet ingredients. Mix till well incorporated. Add white chocolate chips & walnuts, mix till blended.
- 2. Spray sides & bottom of two 6-count large non-stick muffin tin with Baker's Joy. Fill 2/3 full with batter.
- 3. Bake at 350* for 25-30 minutes. Loosen muffins in tin as soon as removed from oven. (I tap the tins on my counter top to loosen them). When cool remove from tins and store in cookie jar or ziploc bag.
Tips:
- For fudgy brownies, use melted chocolate and butter. For cakey brownies, use cocoa powder.
- Don't overmix the batter. Overmixing will result in tough, dry brownies.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before frosting or cutting. This will help them to set properly.
- Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- You can freeze the brownies for up to 2 months. To freeze, wrap the brownies tightly in plastic wrap and then place them in a freezer bag.
Conclusion:
Chocolate brownie muffins are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With just a few simple ingredients, you can create a batch of moist, fudgy brownies that are perfect for any occasion. So next time you're looking for a sweet snack, give these chocolate brownie muffins a try.
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