Brownie Muffins
Yield: 72 Mini Muffins
Materials
- 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
Instructions
- 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.