Nickey'S Chocolate Brownie Muffins Recipe

Name: Nickey'S Chocolate Brownie Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 5 ounces ghirardelli milk chocolate, chopped; 3 tablespoons cake flour; 1/3 cup all-purpose flour; 1/2 cup unsweetened ghirardelli cocoa powder; 1/2 teaspoon sea salt; 2 large eggs, room temperature; 3/4 cup sugar; 3 teaspoons pure vanilla extract; confectioners' sugar, to garnish

Servings: persons

1
Preheat oven to 350 degrees F.
2
Insert a mini muffin cup liner in each muffin cup; set aside. [If not using the liners, coat the mini muffin cups well with butter and dust with flour; make sure you coat them well -- this dough tends to stick or use Kittencal's Pan Release #78579.].
3
Melt 8 tablespoons butter in a small saucepan. Add 1/5 of the milk chocolate and whisk until melted. Let cool slightly.
4
In a small bowl, whisk both flours, cocoa powder and salt.
5
In a large bowl, using a handheld mixer, beat the eggs and sugar at medium speed until pale and thick (3-5 minutes). Beat in the vanilla.
6
Beat in the melted chocolate mixture and 1/3 the dry ingredients -- add one third of the flour at a time until it's all incorporated. Then add the remaining chocolate.
7
Spoon batter into muffin cups (about 2/3s - 3/4s full) and bake for about 18-20 minutes -- They will have risen and have a springy feel. A toothpick should come out clean and dry when done. Cool in muffin pan for 15 minutes before turning them out onto wire rack for another 15 minutes.
8
When plating, sprinkle confectioner's sugar on plate, place cookies on plate and top with a generous amount of the sugar on each.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 5 ounces ghirardelli milk chocolate, chopped, 3 tablespoons cake flour, 1/3 cup all-purpose flour, and more.

Yes, Nickey'S Chocolate Brownie Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nickey'S Chocolate Brownie Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions