I just made the Ultimate Brownies as Muffin Recipes and they came out so dark, dense, and fudgy with lift from properly whisked eggs that you will owe me for the recipe.

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I’m obsessed with these Rich, Decadent, Fudgy Brownie Muffins because they eat like a compact chocolate attack. I love that each one lands dark, dense, and seriously fudgy, like the Ultimate Brownies got mugged by a muffin.

I crave the crackly top and molten center, the kind of Chocolate Desserts moment that ruins restraint. I admit I sneak one for breakfast.

And I always toss in a knob of unsalted butter and a handful of semisweet chocolate chips because why not. No frills, just loud chocolate that makes me stop and actually savor dessert.

Worth the mess every single time.

Ingredients

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Butter: basically the melt-in-your-mouth fat that keeps crumbs fudgy and rich.
Sugar: adds sweet backbone and that glossy brownie top you’ll love.
Eggs: they bind everything and give that dense, chewy brownie texture.
Vanilla: it softens chocolate’s edge and makes flavors feel rounded.
Cocoa powder: gives deep chocolate punch and slightly bitter complexity.
Chocolate: melty pockets of intense chocolate gooiness throughout the muffin.
Flour: just enough structure so muffins hold together without getting cakey.
Salt: brightens the chocolate and cuts through sweetness, trust me.
Chocolate chips: optional, but they add extra melty bites and texture.
Espresso powder: basically boosts chocolate depth without tasting like coffee.

Ingredient Quantities

1/2 cup (113 g) unsalted butter, melted

1 cup (200 g) granulated sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/3 cup (30 g) unsweetened cocoa powder, sifted

2 oz (55 g) bittersweet or semisweet chocolate, chopped or melted

1/2 cup (65 g) all-purpose flour, spooned and leveled

1/4 teaspoon fine salt

1/2 cup (90 g) semisweet chocolate chips, optional but recommended

1 tablespoon instant espresso powder, optional for deeper chocolate flavor

How to Make this

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1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or lightly grease the cups if you dont have liners.

2. Melt the butter and the 2 oz chocolate together in short bursts in the microwave, stirring between each, or use a small saucepan over low heat. Let it cool slightly so it’s warm but not hot.

3. In a large bowl whisk the sugar and eggs vigorously until pale and slightly thickened, about 2 to 3 minutes by hand or 1 minute with an electric mixer. This is the key step that helps the muffins rise, so don’t skimp on whisking.

4. Stir the vanilla into the egg mixture, then slowly pour in the warm butter and chocolate while whisking constantly so you dont cook the eggs. Add the instant espresso powder now if you’re using it and whisk until smooth.

5. Sift the cocoa powder into the wet mixture, then add the flour and salt. Fold gently with a spatula until just combined. The batter should be dense and glossy, not fluffy.

6. Fold in the chocolate chips if using, saving a few to sprinkle on top for that bakery look.

7. Spoon the batter into the prepared muffin tin, filling each cup about two thirds full. Tap the pan once on the counter to settle the batter and remove big air pockets.

8. Bake for 16 to 20 minutes. You want the edges set and a few moist crumbs clinging to a toothpick or skewer. They should still be fudgy inside.

9. Cool the muffins in the tin for 5 to 10 minutes, then transfer to a wire rack to cool a bit more. They keep a fudgy center best if eaten the same day or stored in an airtight container for up to 2 days.

Equipment Needed

1. Oven (preheated to 350 F)
2. 12-cup muffin tin (paper liners or nonstick spray if you dont have liners)
3. Microwave-safe bowl or small saucepan for melting chocolate and butter
4. Large mixing bowl
5. Whisk (or electric mixer if you want to do it faster)
6. Rubber spatula for folding batter
7. Sifter or fine mesh sieve for the cocoa powder
8. Measuring cups and spoons
9. Wire rack plus toothpick or skewer to test doneness

FAQ

Q: How do I know when the brownie muffins are done? A: Stick a toothpick in the center. You want a few moist crumbs, not a clean toothpick. If it's totally wet batter, bake a few minutes more. These are supposed to be fudgy, so don't overbake.

Q: Can I skip the espresso powder? A: Yes, it's optional. It doesn't make them taste like coffee, it just makes the chocolate pop. If you don't have it, leave it out or use strong brewed coffee, about 1 tablespoon.

Q: Do I have to use melted chocolate and cocoa powder? A: Use both if you can. The chopped or melted chocolate gives gooey pockets and the cocoa deepens the flavor. If you only have one, they'll still work but texture and depth change a bit.

Q: Why are my muffins cakey instead of fudgy? A: Most likely overmixed or overbaked. Mix until just combined, don't whip air in. Also check your oven temp with a thermometer, some ovens run hot and dry these out.

Q: Can I add nuts or swap chocolate chips? A: Totally. Stir in chopped walnuts, pecans, or white chocolate chips for contrast. Reduce chips a little if you add big nuts so they don't make the batter too heavy.

Q: How should I store leftovers? A: Keep them in an airtight container at room temp for 2 days. For longer keep, freeze individually wrapped for up to 2 months. Warm briefly in the microwave to revive that fudgy center.

Rich, Decadent, Fudgy Brownie Muffins Recipe Substitutions and Variations

Unsalted butter → Coconut oil, melted: use a 1:1 swap by weight (113 g butter = 113 g coconut oil). It’ll give a slight coconut note and a fudgier crumb, works fine at room temp.
Granulated sugar → Light brown sugar or coconut sugar: swap 1:1 by volume for a deeper, more caramel flavor and a moister muffin. Brown sugar will make them a bit chewier.
Eggs → Flax “eggs” for vegan option: mix 1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes. Texture is a touch denser but still fudgy, you might lose a bit of lift.
All-purpose flour → Gluten free 1:1 baking blend: use the same volume (1/2 cup) of a cup-for-cup blend that contains xanthan gum. Or try 1/3 cup almond flour + 1/6 cup AP for nuttier, slightly crumbly muffins.

Pro Tips

1) Whisk the eggs and sugar more than you think you need to. If you only do a minute they wont trap enough air and the tops will be flat. I usually whisk 2 to 3 minutes by hand, or about 1 minute with a mixer, until it looks paler and a bit thick.

2) Let the melted butter and chocolate cool until just warm. If it’s too hot you’ll start cooking the eggs and get a weird texture. Pour it in slowly while whisking so nothing clumps or cooks.

3) Fold, don’t overmix. Once you add the dry stuff, use a spatula and fold until just combined. A few streaks of flour are ok, that keeps them fudgy. Save a few chips to press on top so they look bakery-made.

4) Use a toothpick check near the short end of the bake time. You want moist crumbs to cling to it, not fully dry crumbs. Overbaking kills the fudgy center, and they keep best if eaten the same day or in an airtight container for up to two days.

5) If you want deeper chocolate flavor try a little instant espresso powder, but only a tablespoon. It boosts the chocolate without tasting like coffee. Also room temp eggs mix better, so take them out 20 to 30 minutes before you start.

Rich, Decadent, Fudgy Brownie Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made the Ultimate Brownies as Muffin Recipes and they came out so dark, dense, and fudgy with lift from properly whisked eggs that you will owe me for the recipe.

Servings

servings

Calories

312

kcal

Equipment: 1. Oven (preheated to 350 F)
2. 12-cup muffin tin (paper liners or nonstick spray if you dont have liners)
3. Microwave-safe bowl or small saucepan for melting chocolate and butter
4. Large mixing bowl
5. Whisk (or electric mixer if you want to do it faster)
6. Rubber spatula for folding batter
7. Sifter or fine mesh sieve for the cocoa powder
8. Measuring cups and spoons
9. Wire rack plus toothpick or skewer to test doneness

Ingredients

1/2 cup (113 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1/3 cup (30 g) unsweetened cocoa powder, sifted
2 oz (55 g) bittersweet or semisweet chocolate, chopped or melted
1/2 cup (65 g) all-purpose flour, spooned and leveled
1/4 teaspoon fine salt
1/2 cup (90 g) semisweet chocolate chips, optional but recommended
1 tablespoon instant espresso powder, optional for deeper chocolate flavor

Directions

Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or lightly grease the cups if you dont have liners.
Melt the butter and the 2 oz chocolate together in short bursts in the microwave, stirring between each, or use a small saucepan over low heat. Let it cool slightly so it’s warm but not hot.
In a large bowl whisk the sugar and eggs vigorously until pale and slightly thickened, about 2 to 3 minutes by hand or 1 minute with an electric mixer. This is the key step that helps the muffins rise, so don’t skimp on whisking.
Stir the vanilla into the egg mixture, then slowly pour in the warm butter and chocolate while whisking constantly so you dont cook the eggs. Add the instant espresso powder now if you’re using it and whisk until smooth.
Sift the cocoa powder into the wet mixture, then add the flour and salt. Fold gently with a spatula until just combined. The batter should be dense and glossy, not fluffy.
Fold in the chocolate chips if using, saving a few to sprinkle on top for that bakery look.
Spoon the batter into the prepared muffin tin, filling each cup about two thirds full. Tap the pan once on the counter to settle the batter and remove big air pockets.
Bake for 16 to 20 minutes. You want the edges set and a few moist crumbs clinging to a toothpick or skewer. They should still be fudgy inside.
Cool the muffins in the tin for 5 to 10 minutes, then transfer to a wire rack to cool a bit more. They keep a fudgy center best if eaten the same day or stored in an airtight container for up to 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.