Ultimate Brownie Muffins

Ingredients

• 2/3 cup (113g) bittersweet or semisweet chocolate, coarsely chopped, (plus more for topping)
• 1/2 cup (113 g) unsalted butter, cut into small pieces
• 1/3 cup plus 2 Tablespoons (55g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder (Dutch-process)
• 1/8 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) granulated sugar

Instructions

1. 1

   Preheat oven to 350℉/180℃. Line 12 muffin cups with liners. Set aside.

2. 2

   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.

3. 3

   In a small bowl sift flour, cocoa, and salt. Set aside.

4. 4

   Using an electric mixer fitted with the whisk attachment or a handheld mixer, 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.

5. 5

   Divide batter evenly using a silicon muffin pan or muffin tin with muffin liners, filling them about ¾ full. Sprinkle extra chopped chocolate on top prior to baking, if desired. Bake for 13-15 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.