It may be that you have already read it on the blog, or that you have already noticed, but I love chocolate! And when we talk about chocolate desserts it is impossible not to talk about brownies.
I love brownies with my soul, in fact, one of the first words I learned to say was “bownie” (I didn’t learn to pronounce R until I was 6 years old). And something that always characterizes me, is to want the brownie in the center of the pan, because it is fudgier and moist. But in recent years, I’ve learned to love the drier, crispier edge, too, and I thought, why not have both in each serving?
This is how these brownies were born in muffin tins. I took my favorite brownie recipe (only 6 ingredients) reduced the amount of flour and changed it for gluten-free flour, and put it in well-oiled muffin tins, what is the other advantage of this recipe? Brownies cook in 10 minutes, crazy fast and easy!
The result is a small individual brownie, very soft and moist in the center, and with the perfect edge, at home they disappeared faster than classic brownies! And if you want to take it to the next level, add a snowball sized scoop of ice cream on top!!! What are you waiting to try them?
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @gaspar.carreira or send me an email to gasparcareira@gmail.com telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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Muffin Brownies
A quick and easy recipe for the best individual brownies with a fudgy center and crisp edge
Ingredients
- 150 g dark chocolate 80% cacao
- 3 large eggs
- 2/3 cup muscovado sugar 100g
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup gluten free flour 80g
- 1 tsp baking powder
Instructions
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Preheat the oven to 180°C and line 12 muffin tins
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Melt the chocolate in the microwave or in a water bath taking care not to burn it. Let aside
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In a large bowl beat the eggs with the sugar, vanilla and salt until fluffy and bubbly. Add the melted chocolate and mix.
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Sift the flour with the baking powder, mix, distribute in the 12 molds and bake for 10-12 minutes or until they are dry on the edge and still moist in the center.
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Let cool, unmold and enjoy!
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