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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 12 servings |
||
| Calories 260 | ||
| Calories from Fat 118 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 8.0g | 40% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 173mg | 7% | |
| Potassium 113mg | 3% | |
| Total Carbohydrate 34.6g | 11% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 21.2g | ||
| Protein 3.7g | 7% | |
The Ultimate Chocolate Brownie Muffins
By: KITTENCAL
Apr 20, 2005
This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my Kittencal's Chocolate Buttercream Frosting/Icing works great with these 
SERVES 12
Ingredients
- 3/4 cup good quality baking cocoa
- 1 teaspoon baking powder (heaping)
- 3/4 cup butter or margarine, melted
- 1/2 cup boiling water
- 1 tablespoon vanilla
- 1 1/4 cups sugar (or to taste)
- 2 eggs
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chip (optional)
- 1/2 cup walnuts (optional)
Directions
1
Set oven to 350°F.2
Line 12 muffin tins with paper liners.3
In a medium bowl combine cocoa and baking powder; mix to combine.4
Add in boiling water; mix well with a wooden spoon to combine.5
Add in the melted butter and vanilla; mix well.6
Add in the sugar, mix well with a wooden spoon.7
Stir in eggs with a wooden spoon; mix until combined.8
Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).9
Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).10
Using an ice cream scoop fill each of the muffin tins almost to the top.11
Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).12
Cool, drizzle glaze over or frost with buttercream frosting.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Desserts > Cookies & Brownies
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: pdxrose
On Nov 20, 2009
Another GREAT kittencal recipe. I add white chocolate chips and create muffins folks would DIE for!! A different way to make but my faves
From: Chef #986714
On Nov 4, 2009
These are great muffins. They have been added to the variety of muffins I stock in my freezer for my little ones. They get to choose the one they want and I just nuke them for a few seconds - Voila, breakfast! The Brownie ones are going faster than the others
From: Lennie
On Jun 22, 2005
These are so good! Easy to pull together with just a wooden spoon; fast, too. I decided I wanted mini-muffins, and the batter exactly filled my 24-count mini-muffin pan. The only mistake I made was in calculating the baking time to compensate for the smaller size; I baked the mini-muffins at 350F for 18 minutes, and while they are perfectly cooked if you like cakey brownies, I was hoping for a fudgier consistency — so next time I'll knock off a few more minutes. I prepared these with just one cup of sugar (a necessary step as that was ALL the sugar that was left in my canister!) and the sweetness level was fine for me; they have an intense chocolate hit I really enjoy. I used Penzey's natural cocoa, btw. I have left these unglazed/unfrosted, but do think some sort of topping would be a great idea. Thanks so much for posting these; I intend to make them often!
From: kusinera
On Aug 10, 2005
Now I know why there are so many great reviews on this brownie muffin recipe, this is outstanding! fudgy and rich, these ARE THE BEST! I put some white choclate baking chips in, oh so good! Thank you my friend we loved these!
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