Tag Archives: chocolate

Brownie muffins

19 Apr

That seems like an anachronism right? Brownie muffins? Well we all like brownies and muffins were so much easier to put in D’s school snack box, so I settled for this convinient marriage. Ideally the batter should be poured out in a square / rectangle tin, wait till it cools down and then cut into absolutely decadent, gooey and dense, rich brownies. In fact I suspect, some of that denseness and gooeyness is actually lost when you bake it as a muffin, but these still taste so good, that I am happy to take the liberty!

According to Wikipeadia, the brownie made its first appearnace in 1893 in Chicago, Illinois at an exposition. A chef at the city’s Palmer House Hotel created the brownies, in response to a request for a specific dessert for ladies attending the fair. It had to fulfill two criteria – smaller than a piece of cake and easily eaten from boxed lunches. These first brownies featured an apricot glaze and walnuts, and they are still being made at the hotel according to the original recipe! Little did the lady or the Chef concerned know, that they were creating a confection which will probably go down in history as the ultimate comfort food!


250 grams dark chocolate chopped

250 grams unsalted butter chopped

4 eggs

330 grams caster sugar (or regular sugar ground to a powder)

150 gm plain flour

½ tsp salt

150 grams walnuts (optional)


In a double boiler, melt the chopped chocolate and unsalted butter. In case you don’t have a double boiler, take 2 pans, one larger than the other. In the smaller one, fill water and heat, on top of that put the larger pan with chocolate and butter and melt them both with the steam.

Once the chocolate and butter have melted, you should get a smooth liquid, with no lumps. Keep aside and let it cool.

In a separate utensil, beat the eggs till fluffy. Then add the sugar till it comes together as a nice thick emulsion like substance.

Pour the cooled chocolate mixture into this. Mix the salt well with the flour. Add the flour mix to the egg and chocolate mixture and incorporate the flour completely. Always mix in the same direction. if you are adding walnuts (and do add them, they add immense texture and flavour to the muffin),  add them to the batter now.

Pour it into the muffin moulds and bake in a preheated oven at 180 degrees for 25 mins.

Leave it in the over for another 15 mins.

Unmould and serve with vanilla icecream and some chocolate sauce!

Bon Appétit!

P.S. Another brownie / almost like brownie recipe that I just absolutely love is the Kladdkaka. Its the Swedish gift to chocoholics  – a cross between a brownie and a lava cake, yum – and D’s Swedish friend’s mother used to make kladdkaka to die for! Pernilla did give me the recipe, but I am still struggling with converting decigrams, deciletres etc…maybe one day, sigh!