Best The Ultimate Chocolate Brownie Muffins Recipe Genius Kitchen Recipes

ULTIMATE BROWNIE MUFFINS

Steps:

• Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
• To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
• In a small bowl sift flour, cocoa, and salt. Set aside.
• Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
• Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
• Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving.

NANNY'S BEST CHOCOLATE BROWNIE MUFFINS

Steps:

• Preheat oven to 350 F. Line 12 Muffin Cups with foil liners. "I use my pan with the squares". (spray with cooking spray, no matter what you use.)
• Melt semi-sweet chips & butter together in a large microwave bowl and microwave at 50% for 1 minute, stir and microwave for a further minute. Stir again and repeat until mixture is smooth. Let Cool slightly.
• Whisk eggs, sugar, vanilla & salt into the melted chocolate.
• Fold in flour, just until incorporated. Add milk chocolate chips and nuts. Fill prepared muffin cups & top each with additional milk chocolate chips.
• Bake for 35 - 40 minutes or less (depending on size of your muffins), let set about 5 min., and then remove from the pan and cool on rack.

CHOCOLATE MUFFINS

Steps:

• Pre heat the oven to 180 degrees C
• Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. Microwave in 30 second bursts, stirring in between until fully melted.NOTE: with the butter mixed in it won't take long for this to fully melt - so make sure you keep an eye on it and don't over heat.
• Place melted chocolate to one side to cool slightly
• In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
• Next pour the melted chocolate into the sabayon and stir in well.
• Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
• Add the white chocolate chips and stir in well to distribute evenly.
• Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be 3/4 full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
• Place muffins into the pre heated oven and cook for 25 minutes.TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
• Remove from the oven and allow to completely cool.NOTE: Brownies will firm up as they cool - so don't worry if they seem a bit 'wobbly' when you pull them out of the oven.
• Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.
• Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies.NOTE: if brownies aren't completely cool the cream will melt and run off the muffins.
• Dust with cocoa powder and serve.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

CHOCOLATE BROWNIE MUFFINS

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.

THE ULTIMATE CHOCOLATE BROWNIE MUFFINS

Steps:

• Set oven to 350°F.
• Line 12 muffin tins with paper liners.
• In a medium bowl combine cocoa and baking powder; mix to combine.
• Add in boiling water; mix well with a wooden spoon to combine.
• Add in the melted butter and vanilla; mix well.
• Add in the sugar, mix well with a wooden spoon.
• Stir in eggs with a wooden spoon; mix until combined.
• Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
• Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
• Using an ice cream scoop fill each of the muffin tins almost to the top.
• 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).
• Cool, drizzle glaze over or frost with buttercream frosting.