Chocolate Brownie Muffins
About 30 minutes • 10 to 12 brownie muffins
What you need
- 1 full bag Chocolotta Mix
- 2 large eggs
- ⅓ cup milk
- ¼ cup melted butter
- ¼ cup date sugar (or brown sugar)
- ½ cup chocolate chips
- 1 tsp vanilla extract
- Pinch of sea salt
Hot Hot Hot
How to do it
- PREHEAT oven to 350°F and lightly grease a muffin pan or line it with muffin liners.
- WHISK the eggs, milk, melted butter and vanilla extract together in a large bowl.
- ADD the Dilettoso Chocolata Mix and a pinch of sea salt.
- STIR until just combined and a thick chocolate batter forms. Do not overmix.
- FOLD in ½ cup chocolate chips.
- DIVIDE the batter evenly among the muffin cups, filling each about three quarters full.
- SPRINKLE the remaining chocolate chips over the tops.
- BAKE for 15 to 18 minutes, until the tops are set but the centers are still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs rather than completely clean.
- COOL in the pan for 10 minutes before removing.
- FINISH with a touch of flaky sea salt if desired.
- SERVE slightly warm for the ultimate fudgy brownie texture.
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Brownies are believed to have originated in the United States at the end of the 19th century. Baking them in a muffin pan gives you the best of both worlds, a slightly crisp chocolate edge with a rich, fudgy center.
