Saturday, 10 March 2007

Chocolate Chips Brownie Muffins

Woke up early this morning to make these brownie muffins for breakfast.

This is the second time I have made these rich muffins...they are brownies actually. I adapted the recipe...Pecan and Chocolate Brownies, from one of the Australia Woman's Weekly Cookbook series. I didn't regret getting up slightly earlier than my usual Saturday mornings. I am quite happy with the result of the above photo. This is one of the better photos I have taken so far. The early morning sun gives enough lighting for this shot, which I took in our study room. Most of my photos are too dark because of the poor lighting condition in my kitchen.

These brownie muffins or muffin brownies, were neither brownie-like or muffin-like!

They were less fudgy that brownies...slightly more cake-like. They didn't taste exactly like muffins either, as they were kind of dense as compared to the fluffy texture of the usual muffins I made. I would say they were a "cross" between the two. In terms of taste, they were really good! "Yummy! Very good but not very sweet." my younger boy was nodding his head off with approval. I have cut down on the sugar this time as they were too sweet when I first made them. If you have a sweet tooth, do feel free to add in extra sugar ;)

(makes 6 muffins, with diameter 2.5" by height 1.5" muffin cups)

80g butter, chopped into chunks
150g dark eating chocolate, chopped
100g sugar (the original recipe calls for 165g brown sugar)
2 eggs, lightly beaten
1 teaspoon vanilla extract
100g plain flour
1 tablespoon cocoa powder
A handful of chocolate chips


  1. Preheat oven to 200 degC. Line muffin pan with paper liners.
  2. Sift together flour and cocoa powder, set aside.
  3. Place butter in a saucepan, melt over low heat. Once the butter starts to melt, add in the sugar. Stir to prevent sugar from getting burnt. Add in the chocolate and stir still smooth.
  4. Transfer chocolate mixture to a mixing bowl. Stir in the eggs gradually, followed by the vanilla extract, then the sifted flour & cocoa powder mixture. Stir till just incorporated.
  5. Divide batter into muffin cups. Sprinkle with chocolate chips and bake for 20 mins or until skewer inserted in the centre comes out clean. Do not over bake as the muffins may get dry.


Anonymous said...

Same here, I prefer to do the photoshoot in the morning when there is plenty of sun, the finish just look so natural.

Very nice bakes! I especially love your earlier bakes - triple orange cupcakes!

Happy Homebaker said...

Hi Elyn,
Thanks for dropping by!
You like taking photos too? I started photography by taking travel photos...then photos of my kids when they were babies, and now my food :)

TBC said...

Those muffins look gorgeous...very tempting!

Anonymous said...

very nice muffins there
where did you buy those cupcake cases?
fairprice doesn't seem to stock these kind but those 'soft' paper cups instead

Happy Homebaker said...

Hi Anonymous, you can these paper liners from Phoon Huat or Sun Lik.

Anonymous said...

I am so happy I found you online! I recently tried an american recipe for brownie cupcakes which were a slight disaster but this really looks like the recipe I've been looking for! Thank you so much!!!

Sandra said...

I am in America. How do I convert this recipe? I have never made anything with these measurements. But these look SOOO good!! Our family is a bunch of chocoalte lovers so I would really like to make these.

Happy Homebaker said...

Hi Sandy, here's the estimated conversion to cup measurements:

1/3 cup or about 6 tablespoons butter
6 oz dark chocolates
3/4 cup (165g) brown sugar (I cut down to 100g, which is slightly less than 1/2 cup)
2/3 cup (100g plain) flour

I hope this turns out well. Happy baking :)

dolliepollie said...


Your recipe for this brownie works on me!
hahaha. i use to have it either too hard or too soft.

am gonna make this on my son's 1year old bday party. :)

**im the so called "experienced" baker Reira mention. hahaha i love baking but the outcome = either i finish it alone or throw it away. hahaha. if maybe you wanna open a class? :D
i will be the first to join!!

Happy Homebaker said...

dolliepollie, glad to hear that this recipe works for you :) Nah, I am not qualified, I have not even attended a baking class, not even a demo.

Anonymous said...

Hi hi ... I would like to try out this recipe. Can I confirm that no hand mixer is used in this recipe... all required is just hand stirring?


Happy Homebaker said...

Hi Felicia, yes you do not need an electric mixer.

Anonymous said...

Hi there... thanks for your fast respond. I tried out your recipe yesterday (25 May) and it taste so good with ice cream! My family enjoys it very much. Thanks for sharing. I will try you other recipes as well ;o).


Anonymous said...

Thanks! I tried baking this yesterday. I think it tasted better the next day :)

I noticed u did not indicate salted or unsalted butter in some of your recipes, what is the role of salt in baking?

Happy Homebaker said...

Hi, when I first started baking, I used salted butter, but I have been using unsalted butter after I learned there is a different. Only for my very old posts I didnt specify whether it is salted or unsalted.

It is ok to use salted butter for most bakes (even if the recipe states unsalted) except for bread, when salt plays an important role. You can read more about salted vs unsalted butter here:

Anonymous said...

Hi, the sugar is it fine to use white suger instead of brown sugar. Thanks

Happy Homebaker said...

Hi, yes, you can use white sugar.