Brownie Muffins

Here are the brownie muffins, as I promised in my last post. The recipe also comes from the book "Brownies" by Linda Collister. I thought muffins would be easier for the kids to bring to school, and also not having any nuts in them might score extra points with the kids.

These muffins are dreamy! They're rich and dense and packed with chocolate chips! I personally prefer brownie bars with nuts in them, but as far as muffins and cupcakes go, you can't get them 'brownie'er/ 'fudgy'er than these!!

The original recipe calls for 25g of plain chocolate chips and 25g of white chocolate chips. Since I didn't have any white chocolate chips at hand, I used all plain chocolate chips instead and also decided to double the amount required, cos I figured a little more chocolate never killed anyone! :) I'm a chocoholic, if you don't already know...

So anyway, here's the recipe:


Brownie Muffins

2 large eggs
125g light brown sugar
125g unsalted butter, melted
230ml milk
1/2 teaspoon vanilla essence
225g plain flour
50g cocoa powder
1/2 teaspoon baking powder
100g plain chocolate chips,
plus extra to decorate
a 12-cup muffin tray, lined with 12 papar cases

Preheat the oven to 180 degrees C (350 degrees F).
Break the eggs into a mixing bowl, add the sugar and beat with a wooden spoon until thoroughly combined.
Beat in the melted butter, followed by the milk and the vanilla.

Sift the flour, cocoa and baking powder onto the mixture and mix in.
Finally, stir in the chocolate chips.
Divide the mixture equally between the paper cases and sprinkle a few extra chocolate chips on the top of each muffin to decorate.

Bake in the preheated oven for about 20 to 25 minutes until just firm to the touch.
The brownies will only rise slightly and won't resemble peaked muffins.

Remove from the oven and allow to cool on a wire cooling tray.
Store in an airtight container and eat within 5 days. (not a problem)