CHOCOLATE BROWNIE MUFFINS
Nanny’s Best Chocolate Brownie Muffins! These are simply delicious!
They’re really easy to make and are perfect for breakfast time, or a
dessert, perhaps make some for a party or simply to eat as a snack.
Many of you who have visited Lovefoodies will already know our Foodie Friend Nanny Pat, after making her Apple Pie recipe. You may even have chatted with her or seen her delicious dinner photos at our Lovefoodies Facebook group. Nanny Pat is always busy cooking something tasty up in her kitchen, and here we have got one of her star recipes, which she makes often for friends, family and most importantly, Nanny’s grandchildren who have given this recipe a huge thumbs up!
These Chocolate Brownie Muffins are certainly one of Nanny’s BEST recipes and are super for freezing or taking to a party or potluck. For this recipe, nanny has used her little square muffin pan, you can of course use whatever pan you have. The little muffins are so tasty!!
Brownies are one of my favorite simple desserts in the whole world, and I have more than ten different recipes for them that I make regularly. When it comes to brownies in a muffin form, though, there’s so far only been a single recipe that I keep coming back to. It creates brownies that hold their shape well, yet stay fudgy and soft in the center. They look good, and taste ten times better.
The recipe starts with whipping the eggs until they’re pale and thick. This step is what makes this lovely crackly, shiny top. Although air is incorporated into the batter, the muffins still turn out dense and not airy, which is how we all like them, right?
The combination of melted chocolate and cocoa in the recipe makes for an over-the-top chocolate flavor. Be sure to use the highest quality products for the highest quality results.
Ingredients
Instructions
Many of you who have visited Lovefoodies will already know our Foodie Friend Nanny Pat, after making her Apple Pie recipe. You may even have chatted with her or seen her delicious dinner photos at our Lovefoodies Facebook group. Nanny Pat is always busy cooking something tasty up in her kitchen, and here we have got one of her star recipes, which she makes often for friends, family and most importantly, Nanny’s grandchildren who have given this recipe a huge thumbs up!
These Chocolate Brownie Muffins are certainly one of Nanny’s BEST recipes and are super for freezing or taking to a party or potluck. For this recipe, nanny has used her little square muffin pan, you can of course use whatever pan you have. The little muffins are so tasty!!
Brownies are one of my favorite simple desserts in the whole world, and I have more than ten different recipes for them that I make regularly. When it comes to brownies in a muffin form, though, there’s so far only been a single recipe that I keep coming back to. It creates brownies that hold their shape well, yet stay fudgy and soft in the center. They look good, and taste ten times better.
The recipe starts with whipping the eggs until they’re pale and thick. This step is what makes this lovely crackly, shiny top. Although air is incorporated into the batter, the muffins still turn out dense and not airy, which is how we all like them, right?
The combination of melted chocolate and cocoa in the recipe makes for an over-the-top chocolate flavor. Be sure to use the highest quality products for the highest quality results.
Ingredients
- 56 g white chocolate, about 2 squares
- 168 g semi-sweet chocolate, about 6 squares
- 2 eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
Instructions
- Preheat oven to 375F (190C). Lightly oil a 12-cup muffin tin. Cut white chocolate into 12 small cubes (don’t worry if they break a bit). Finely chop semi-sweet chocolate.
- In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
- Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
- Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes. Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
- Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.
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