Ultimate Brownie Muffins

These are the ultimate brownie muffins -- dark, rich, dense, and fudgy with a deep to-die-for chocolate flavor.

PREP TIME: 20 minutes

COOK TIME: 35 minutes

TOTAL TIME: 55 minutes

SERVINGS: 12 muffins

INGREDIENTS:

4 ounces Bittersweet Chocolate or Semisweet Chocolate, coarsely chopped

1/2 cup (1 stick) Unsalted Butter, cut into small pieces

1/3 cup plus 1 tablespoon All-Purpose Flour

1/3 cup Unsweetened Dutch-Processed Cocoa Powder

1/8 teaspoon Salt

2 Large Eggs

3/4 cup Granulated Sugar

INSTRUCTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with liners. Set aside.

2. TO MAKE THE BROWNIES: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternativelly, you can set the bowl over a saucepan of simmering water, stirring occasionally, until melted. (I prefer the double boiler method on the stove-top). Set aside.

3. In a small bowl sift flour, cocoa and salt. Set aside.

4. Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not over mix.

5. Divide the batter between liners, filling about 3/4 full. Bake for 16-32 minutes (depending on your oven) or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from the pan. Allow muffins to cool completely on a wire rack.

6. Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving