Never choose between a chocolate chip muffin and a brownie again! Perfectly rich and decadent, these Fudgy Brownie muffins leave you wanting more.


100 grams dark or semisweet chocolate
100 grams butter, unsalted
1 Tbs instant coffee (optional)
2 eggs
½ cup caster sugar
55 grams flour
30 grams cocoa powder
50 grams chocolate, roughly chopped (optional)
icing sugar, to dust


1. Preheat oven to 180°C and grease a 12 cup muffin tin with cupcake cases.
2. Melt your chocolate over a double boiler with the butter chopped into small pieces. Stir to combine then add instant coffee and mix until dissolved.
3. Whisk eggs and sugar for 5 minutes, should have doubled in size and be pale in colour. Add in chocolate mixture and whisk until combined. Sift in flour and cocoa powder and gently fold until just combined being careful not to overmix.
4. Add chocolate chunks and fold in, mixing as little as possible. Scoop into muffin tray and bake for 12 minutes or until skewer comes out dry. Cool for 10 minutes before serving

*Tip: Adding coffee deepens the chocolate flavour without making it overly sweet

Fudgy Brownie Muffins

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