Weather is starting to get warmer and we definitely see a bit more sun these days. While most normal people would prefer spending a sunny day on their decks just soaking in vitamin D, I would probably prefer to work in the garden or surprise- surprise, bake something.
So the other day I went to Wal-Mart with my girl to buy some cupcake decorating supplies for her birthday. They had a Mini Muffin Pan (Clickable link) on sale and once again, I just couldn’t resist. Bake and cookware on sale immediately turn me into a kid in a candy store. So of course I purchased my new toy and rushed to the kitchen.
I didn’t feel like baking the traditional fluffy muffins, I wanted something sweet and chocolaty. The solution was crystal clear – Brownies!
How fabulous would it be to bake brownies in mini muffin cups? Very cool! Not to mention super convenient and pretty. So that’s exactly what I did. I also added some almond extract because as I mentioned in the past, I just LOVE the smell of almond extract, it kind of adds sweetness without the sugar; it’s just so good.
I ended up making 16 mini brownie muffins which ended up being eaten in about 30 minutes. That’s about one mini brownie muffin every two minutes – pretty impressive don’t you think? Oh yeah – they were DELICIOUS!
- 1 cup white sugar
- ½ teaspoon Almond extract
- ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ cup cocoa powder
- ⅛ teaspoon salt
- 2 eggs
- ½ cup butter – melted
- Icing Sugar – for sprinkling
- Preheat oven to 350F (175C)
- Place mini muffin cups inside mini muffin baking pan
- Melt butter and set aside
- Mix the rest of the ingredients together and then add the melted butter. Mix well until batter is smooth.
- Pour into mini muffin cups (about ¾ full) and place in preheated oven for 20-25 minutes
- Sprinkle with icing sugar or cover with icing
Hi Maya
This recipe looks so yummy I’m hoping to make it soon
Could I please just confirm the amount of flour is it half a cup it doesn’t seem like a lot so wanted to check
Thank you
Michelle
Hi Michelle,
Yes, it’s 1/2 cup. It does seem like a small amount at first but keep in mind that these go into a mini muffin pan and that you don’t fill the cups all the way to the top so this should be just fine.
I hope you like it.
I just want to say that these are absolutely delicious! My partner and I make a batch every couple of weeks and they get devoured pretty quickly.
Definitely a recipe I will keep forever. Thank you!
Thanks Sam!
I’m so happy you liked it. We LOVE it and devouring it goes without saying 🙂
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I’ve just made a batch & they’ve turned out great. Could oil be used instead of melted butter?
Hi Clare,
Yes you could. It’ll eliminate that “dairy” flavor but otherwise it should be just fine.
Also, when switching from melted butter to vegetable oil the baking time may vary but only in 2-3 minutes tops, so keep a close eye.
I’m so glad you liked these! I like them too!
Could you use oil instead of melted butter?
Delicious!!! I only had vanilla available, oh so scrumptious, even still. This one is going in the répertoire.
I agree! These are delish! 🙂 glad you liked them too.