Chocolate brownie muffins
About the bake
Irresistible! One batch will never be quite enough. Try toasting the pecans in a warm oven for 10 minutes then chop before adding into the mix.
Preheat the oven to 220°C (200°C fan, gas mark 7) and line a 12 hole muffin tin with paper cases.
Place the sunflower oil, eggs, dark muscovado, flour, baking powder, milk, vanilla extract and melted chocolate in a large bowl and beat together until smooth. Stir in the pecan nuts.
Spoon into paper muffin cases and bake for 15-20 minutes until well risen and firm.
Cool on a wire wrack and enjoy!
Would not recommend! Very little sweetness. Would have been a waste of time and ingredients if it weren’t for chocolate buttercream!
Wasn't impressed with this recipe it just didn't taste sweet and texture wasn't nice.good job I put chocolate chunks instead of pecans so there was a bit of flavour
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