Description
Decadent muffin-style brownies with a crackled top and molten, fudgy interior, perfect for any chocolate lover.
Ingredients
Scale
- 170 g (6 oz) bittersweet chocolate (60–70% cacao), chopped
- 115 g (1/2 cup) unsalted butter, room temperature
- 150 g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 30 g (1/4 cup) Dutch-process cocoa powder, sifted
- 65 g (1/2 cup) all-purpose flour, sifted
- 1/4 tsp fine sea salt
- 1/2 tsp instant espresso powder (optional)
- 60 g (1/4 cup) heavy cream (optional, for ganache)
- 70 g (2.5 oz) dark chocolate, finely chopped (optional, for ganache)
- Flaky sea salt, for finishing
- Toasted chopped hazelnuts or pistachios (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.
- Whisk sugar into the chocolate-butter mixture until incorporated. Add eggs one at a time, whisking until glossy.
- Stir in vanilla and espresso powder.
- Sift cocoa, flour, and salt over the batter. Fold gently until just combined.
- Spoon batter into muffin cups, filling about two-thirds full. Sprinkle optional nuts on top.
- Bake for 14–16 minutes until centers are soft and slightly wobbly.
- Remove from oven and immediately sprinkle with flaky sea salt. Cool in the tin for 10 minutes.
- Warm cream until steaming and pour over chopped dark chocolate for optional ganache. Whisk until smooth and drizzle over cooled muffins.
Notes
Serve warm for a chocolatey, molten center. Store in an airtight container for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg