I came across a recipe in Yummly - The Ultimate Chocolate Brownie Muffins which made me really curious. Is it a muffin or is it a brownie? :D To find out, I thought of trying this recipe. I thought of decorating the top with the almond slivers I had in my cupboard and instead of chocolate chips, I used white choco cubes. I was so excited I didn't know how to get started. I almost knocked over my kitchen utensils. Haha!
|good old trusty silicone muffin cups|
- 3/4 cup good quality baking cocoa (I used Bensdorp)
- 1 tsp baking powder
- 3/4 cup butter (margarine melted)
- 1/2 cup boiling water
- 1 tbsp vanilla
- 11/4 cups sugar (I used half white and half brown)
- 2 eggs
- 1 1/3 cups all-purpose flour (I only used 1cup)
- 1/4 tsp salt
- 1/2 cup chocolate chip (I used white choco)
- 1/2 cup walnuts (I used slivered almonds)
|I chopped the whole block to these mini cubes|
- Set oven to 160 degrees Celsius. Line 12 muffin tins with paper liners.
- In a medium bowl combine cocoa and baking powder; mix to combine. Add in boiling water and mix well with a wooden spoon.
- Carefully pour in the melted butter and vanilla and mix well. Add in the sugar. Stir in eggs slowly.
- In a separate bowl, combine the flour with salt. Add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
- If using any add ons, you need to fold them in at the last minute. Make sure to coat your chocolate chips with flour so they won't settle on the bottom of the muffins.
- Using an ice cream scoop fill each of the muffin tins almost to the top. Add the almond slivers.
- Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).
The verdict? Hmmm... It's rich and dense with gooey chocolate inside. The outer part of the muffin is crumbly and a bit crisp. You'd love this if you're into dark chocolate. If you like to sweeten your batter, make sure to use 1 1/4 cups of sugar.