Browniemuffins Recipes

MINI BROWNIE TREATS

Steps:

• Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean. , Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BROWNIE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line mini-muffin tins with baking cups (you'll need 4 dozen total).
• Melt butter and chocolate in a heatproof bowl set over a pan ofsimmering water, stirring occasionally, until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa powder and 1/2 teaspoon salt. Fold in flours, almonds, and cherries.
• Divide batter among baking cups. Bake until brownies are set and a toothpick inserted into the centers comes out with moist crumbs attached, about 21 minutes. Transfer pans to wire racks, and let cool slightly, about 15 minutes. Turn out brownies from pans, and return to wire racks. Let cool completely.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

BEST HOMEMADE BROWNIES

Steps:

• Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
• In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined.
• Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!

THE ULTIMATE CHOCOLATE BROWNIE MUFFINS

Steps:

• Set oven to 350°F.
• Line 12 muffin tins with paper liners.
• In a medium bowl combine cocoa and baking powder; mix to combine.
• Add in boiling water; mix well with a wooden spoon to combine.
• Add in the melted butter and vanilla; mix well.
• Add in the sugar, mix well with a wooden spoon.
• Stir in eggs with a wooden spoon; mix until combined.
• Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
• Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
• Using an ice cream scoop fill each of the muffin tins almost to the top.
• 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).
• Cool, drizzle glaze over or frost with buttercream frosting.

NANNY'S BEST CHOCOLATE BROWNIE MUFFINS

Steps:

• Preheat oven to 350 F. Line 12 Muffin Cups with foil liners. "I use my pan with the squares". (spray with cooking spray, no matter what you use.)
• Melt semi-sweet chips & butter together in a large microwave bowl and microwave at 50% for 1 minute, stir and microwave for a further minute. Stir again and repeat until mixture is smooth. Let Cool slightly.
• Whisk eggs, sugar, vanilla & salt into the melted chocolate.
• Fold in flour, just until incorporated. Add milk chocolate chips and nuts. Fill prepared muffin cups & top each with additional milk chocolate chips.
• Bake for 35 - 40 minutes or less (depending on size of your muffins), let set about 5 min., and then remove from the pan and cool on rack.

ULTIMATE BROWNIE MUFFINS

Steps:

• Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
• 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. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
• In a small bowl sift flour, cocoa, and salt. Set aside.
• 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 overmix.
• Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes 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 pan. Allow muffins to cool completely on a wire rack.
• 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.

YUMMY VEGAN BROWNIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.
• Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
• Stir water, banana, canola oil, and apple cider vinegar together in a separate bowl; add to flour mixture and blend until batter is smooth. Stir in chocolate chips. Pour batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Transfer cupcakes to wire wracks to cool completely.
• Beat peanut butter and margarine together in a bowl with an electric mixer; add coconut milk and vanilla. Gradually beat confectioners' sugar into peanut butter mixture until icing is well-mixed.
• Top cooled cupcakes with icing.

BROWNIE MUFFINS

Steps:

• Preheat oven to 350.
• In a bowl combine flour, baking powder, and cinnamon.
• Set aside.
• In a small pot melt butter over low heat.
• Add chocolate chips and cocoa while stirring constantly.
• Remove from heat when chocolate chips are just about melted.
• In a large bowl combine eggs, sugar, and vanilla.
• Add in flour mixture and chocolate mixture alternately stirring just until blended.
• DO NOT OVERMIX.
• Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil.
• (muffins tend to stick).
• Sprinkle muffins with chocolate chips and chopped nuts.
• Bake for 20 minutes or until a toothpick inserted comes out clean.

FLOURLESS BLACK BEAN BROWNIE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
• Place black beans and 1 egg in food processor and process until beans are well blended.
• Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.
• Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
• Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
• Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely.
• Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.