Wednesday, July 12, 2017

Brownie muffins

Want brownies for breakfast? Now you can, with these amazingly chocolate-y brownie muffins! With no baking powder or baking soda, these fabulous brownie muffins rely on whipped eggs for a perfect rise in the oven.

My husband's birthday was fast approaching, and I asked him to pick out a dessert recipe that he wanted to celebrate his big day. I checked out a few cookbooks from the library, and he was oohing and ahhing through both of them. What stopped him dead in his tracks was a Baked Alaska recipe.

While I was dissecting the recipe and finding ways to make this easily, I stumbled across this brownie muffin recipe. As soon as I saw it, I knew that I had to bake it. Brownies? In muffin form? Come on, you know that I'll make any excuse to eat chocolate for breakfast.

What's really interesting about these muffins is that there are no leavening agents. No baking soda or baking powder. The muffins get their height from vigorously whipped eggs and sugar. Then the remaining ingredients are gently folded in like you're making a meringue or macarons.

The resulting muffins are nice and chocolate-y but are a bit more delicate than your typical muffins or brownies. You'll have to be careful when you handle them, and make sure they are completely cool by the time you want to eat them; otherwise, the muffins may fall apart on you.

Bon appetit!

Brownie muffins 
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • ½ cup (1 stick) unsalted butter, cubed
  • ⅓ cup plus 1 Tablespoon all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ⅛ teaspoon salt
  • 2 large eggs
  • ¾ cup granulated sugar
Preheat your oven to 350 degrees F. Line or grease a standard muffin pan and set aside.

In a medium sized heatproof bowl, melt the chopped chocolate and butter in the microwave in 30 second increments. Stir well and set aside.

In a small bowl, whisk together the flour, cocoa powder and salt and set aside.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whisk the eggs and sugar together on high speed until pale and fluffy, about 4 minutes. Your goal is to beat as much air into the eggs and sugar as you can, so do not skimp on this step.

Turn the mixer to low and add in the melted chocolate mixer.

Turn the mixer off and gently fold in the dry ingredients. Do not over mix the batter.

Evenly distribute the batter into your prepared muffin pan, filling each well all the way to the top.

Bake in your preheated oven for 13-16 minutes or until a toothpick inserted in the center comes out with wet crumbs. Do not over bake these. Allow the muffins to cool slightly before transferring to a wire rack to cool completely.

Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.

Yield: The original recipe claims to make 12, but I only got 9

Source: Pretty. Simple. Sweet.


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