Here’s a rich, fudgy Baked Brownie Muffins recipe — crisp edges, gooey centers, and perfect for dessert or a sweet snack 🍫🧁
Baked Brownie Muffins
Makes 12 muffins
Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ¾ cup chocolate chips or chunks (optional but recommended)
Instructions
1. Preheat & prep
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease well.
2. Mix batter
- Whisk melted butter and sugar until glossy.
- Add eggs and vanilla; mix until smooth.
- Stir in cocoa powder, flour, salt, and baking powder just until combined.
- Fold in chocolate chips.
3. Fill & bake
- Fill muffin cups about ¾ full.
- Bake 18–22 minutes until tops are set but centers are fudgy.
4. Cool
- Cool in pan for 10 minutes, then transfer to a rack.
Tips for Bakery-Style Brownie Muffins
- Don’t overbake — a toothpick should come out with moist crumbs, not clean
- Use Dutch-processed cocoa for deeper chocolate flavor
- Let batter rest 5 minutes before baking for shinier tops
Variations
- Triple chocolate: add white & dark chocolate chips
- Nutty: fold in walnuts or pecans
- Espresso boost: add ½ tsp instant espresso powder
- Gluten-free: use a 1:1 gluten-free flour blend
If you want, I can also give you:
- A one-bowl version
- Bakery jumbo brownie muffins
- Or how to get those crackly brownie tops
Just tell me 😊
