Chocolate brownie muffins ( brownies /muffins de chocolate)

I had several recipes ready but it took me some time  start the posts, honestly it's hard  think what to talk about, maybe from here? of the current situation, of sorrows and distress, or  about Christmas that is so close and I love Christmas?

Although I am not normally depressed, it is hard to keep the spirit when you watch the news, when there are fires, looting and other things, how did this come about? I dont know.

Apart from praying, reading and baking (catharsis) I try to think about Christmas. Even in the most difficult times people celebrate Christmas, and I believe in God and the birth of Jesus, so I will try to take care of the Christmas spirit.

Well, apart from continuing to make jams (apricots are maturing) and I don't like to bury the fruit so that's what I'm in.
This recipe for "Brownie muffins" has the best of everything, it is a muffin with the taste of a brownie.

Thank you all for your mails, love and concern, hugs and  kisses to all !

Source :  Pretty, simple sweet 

Chocolate brownie muffins

Ingredients

4 oz /115 grams bittersweet chocolate (coarsely chopped)
1/2 cup (113 grams) unsalted butter cut into small pieces
1/2 cup plus 1 tablespoon all purpose flour
1/3 cup unsweetened cocoa powder
pinch of salt
3 large eggs
1/2 cup granulated sugar

Method



Preheat oven to 350 °/180°c . Line 12 muffins cups with liners, Set aside.
To make the brownies 
In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20 seconds intervals, stirring between each interval until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally.
In a small bowl sift flour, cocoa powder and salt. Set aside.

Using a mixer fitted with the whisk attachment, 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.

Divide batter between liners, filling them about 3/4 full.
Bake for 13 to 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. Let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.


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Brownie-muffins de chocolate