mini brownie muffins on a board

Brownie Muffins

Servings72 Mini Muffins
Prep Time10 minutes
Bake Time35 minutes


  • baking spray – butter with baking powder
  • 4 sticks unsalted butter (16 ounces)
  • 1 package 65% cacao bittersweet baking chocolate chips
  • 1 ¾ cups Arrowhead Mills Organic Whole Wheat Flour – Stone Ground
  • ½ cup dutch process chocolate powder
  • ½ teaspoon sea salt
  • 3 ¾ cups granulated sugar
  • 8 large eggs
  • confectioner's sugar


  • Prepare oven 350°F.
  • Line mini muffin tins with liners, spray liners with cooking spray. Melt butter with chocolate chips in a 4-quart heavy bottomed pot over medium high heat, stirring until smooth.
  • Whisk flour, cocoa powder and salt together, remove pan from heat and whisk in sugar, add in eggs, incorporating one at a time. Stir in flour mixture until just incorporated and spoon batter into prepared muffin liners, fill to the top.
  • Bake in the middle of the oven 25-30 minutes or until tester comes out with crumbs attached. Cool for 5 mins and dust with confectioner’s powder.
  • Muffins can be kept in an airtight container for up to 2 days.
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