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chocolate brownie muffins


found this in an old chatelaine magazine. will try soon!


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  1. Preheat oven to 375f lightly oil a 12-cup muffin tin
  2. Cut white chocolate into 12 small cubes
  3. Finely chop semi-sweet chocolate
  4. In a medium-size bowl
  5. Whisk eggs
  6. Whisk in buttermilk
  7. Butter
  8. Sugar and vanilla
  9. Place flour in a very large bowl
  10. Using a fork
  11. Stir in cocoa powder
  12. Baking powder
  13. Salt and baking soda
  14. Making sure no clumps of cocoa remain
  15. Stir in semi-sweet chocolate
  16. Pour in egg mixture and stir just until evenly mixed
  17. Spoon 1 heaping tbsp into each muffin cup
  18. Then place a cube of white chocolate into centre of each
  19. Fill with batter to rims
  20. Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean
  21. Except for any melted chocolate
  22. 20 to 25 minutes
  23. Remove pan to a wire rack
  24. Cool 15 minutes
  25. Then turn out
  26. Serve warm or cool completely on a wire rack
  27. Once muffins are cooled down to room temperature
  28. They will keep well in an airtight container at room temperature up to 2 days
  29. Or place in an airtight plastic container and freeze
  30. Or wrap separately in plastic wrap or waxed paper
  31. Then over-wrap with foil and freeze up to 1 month
  32. Alternatively
  33. Place muffins in freezer just until firm
  34. Then pop into a large plastic bag
  35. Seal and freeze
  36. This will keep them from sticking together

Step 22

Total Time in Minute 40

Ingredients Count 12

cooking chocolate brownie muffins

See More Relate Photo


White chocolate baking squares

Semi-sweet chocolate baking squares



Unsalted butter

Granulated sugar


All-purpose flour

Cocoa powder

Baking powder


Baking soda

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