Brownie Batter and Guilty Pleasures

What is it about uncooked baked goods that is so appealing? Really-because I wonder about the health of my psyche sometimes. Essentially, its raw egg. When Sylvester Stallone downs those raw eggs in Rocky, I gag. You add sugar and chocolate and it’s my typical Friday night.

Let’s not even start on cookie dough. It’s a crying shame we even bake it at all.  

The Perfect Bake Time

SO I overbaked some brownie muffins today (not these ones, but other ones) and I thought to myself “how dry and gross”, and then proceeded to eat a second one and washed it down with my fourth cup of coffee. #ZEROWASTE

I underbaked a previous batch, ate that one too, and they were also not great. Surprising because of my earlier stance on raw (chocolatey) eggs. I guess raw brownie batter is only good *when fresh*.
So what is the perfect baking time for gooey-not-raw baked goods? Only your eyeballs can tell you that.

Watch & Learn

The principles of baking times and baking temperatures depend on the size of your goodies and desired consistency. Generally speaking, the bigger the baked good, the lower the oven temp and longer the bake time. Take a cake for instance-reducing the heat to say, 325 and baking it longer may reduce the amount of doming and prevent it from overcooking the exterior. So the same idea should go for muffins, right?

Well, not exactly. 

In my Lemon Poppy Seed Donut recipe, I use this method of high heat, short bake time to give a crusty exterior while keeping the insides soft. This works because there are enough dry ingredients to make sure they cook through. These muffins are slightly different. They are full of fat and very delicate chocolate. They are easily burned and are easily underbaked. How do I get the best results? TWO OVEN TEMPS!

BAKE them with the high heat (400°) and then FINISH them off by dropping the temperature to 350° (my old oven, 375/325 respectively). It seems like a lot of work but this is A) worth it B) not that bad and pretty normal

The point? *Finally* Over-baked goods are gross. Underbaked goods aren’t great either. Put in the effort and stay perfectly fudgy, friends.

Double Chocolate 🍫 Fudgy Muffins {GF and Low Carb}

Just like brownies, but round!
Broundies?
Rownies?
🤐

ONE MORE THING:

Fill the muffin cups to the top.
That’s the only trick that gets you the bakery style muffin shape.

Last thing (I promise)
Don’t skimp on the chocolate chip topping. It’s pretty!

Continue to Content

Double Chocolate Fudgy Muffins {GF and Low Carb}

Yield: 4 muffins

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

You could call it a round brownie, but then no one would know what you're talking about.

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Ingredients

• 1 oz Chocolate Chips*, divided, approx 1/4 cup
• 2 tbsp Liquid Oil like refined liquid coconut oil or avocado oil
• 2 eggs
• 1/4 cup Granulated Sweetener (sugar free)
• 2 tbsp DRIPPY Peanut Butter (natural pb)
• 3 tbsp Cacao Powder
• Pinch Salt

Instructions

1. Heat oven to 400 and ready your muffin tin with baking cups.
2. Melt oil and 1/2 the chocolate in the microwave- :30 sec. Stir and set aside.
3. Beat eggs and sugar together. Add peanut butter and cacao powder and a pinch of salt, mix well.
4. Stir in melted chocolate and remaining chocolate chips.
5. Portion into FOUR baking cups and bake for about 6-8 minutes or until you see the tops puffed and cracking open.
6. Lower oven temp to 350 (325 if it runs hot) and bake for an additional 5-10 minutes. Let cool. *The shorter the baking time, the gooey-er the muffin*

Notes

*I used Lily's Vegan Chocolate chips but you can use any chocolate
**These muffins make FOUR full muffins but you'll have a bit left over, not enough to even fill half of a muffin cup. If you don't mind having smaller muffins, you can make FIVE!

Nutrition Information

Amount Per Serving Calories 153Total Fat 12gCarbohydrates 11gFiber 4gSugar 0g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous