INGREDIENTS:

• 240g bittersweet or semisweet chocolate (chopped).

•  1 cup unsalted butter, cut into small pieces.

•  3/4 cup all-purpose flour.

•  2/3 cup unsweetened cocoa powder .

•  1/4 tsp salt.

•  4 eggs.

•  1.5 cup granulated sugar.

DIRECTIONS:

1. Preheat oven to 180C. Line around 10 muffin cups . Set aside.

2.  Melt chocolate & butter while stirring. Set aside.

3.  In a small bowl sift flour, cocoa, and salt. Set aside.

4.  Using a mixer, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.

5.  Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan.

6.  Store muffins in an airtight container at room temperature.

ENJOY 🙂