If you need to start your day off with something sweet, these brownie muffins with coconut cannot be easier to make. Intensely deep in flavor, they are a perfect size and one is enough to satisfy any sweet treat craving.
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Ingredients list for the mini coconut brownies
- 5 1/3 oz (150g) dark chocolate chips
- 3/4 cup (180g) butter
- 2 eggs
- 1/2 cup (90g) brown sugar
- 1/2 cup (90g) granulated sugar
- 4/5 cup (80g) all-purpose flour (or 1/2 cup – 80g cornstarch, for a gluten-free version)
- 2/3 cup (50g) shredded coconut, unsweetened + garnish
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Directions
1. Preheat your oven at 360°F(180°C).
2. In a saucepan, melt chocolate chips and butter over low heat. Whisk gently with a wooden spoon until smooth and set aside.
3. In a large bowl, whisk the eggs with sugar and brown sugar. Add melted chocolate progressively, mix well to incorporate. Add flour (or cornstarch) and shredded coconut and stir well.
4. Divide in mini muffin pans lined with baking cups and bake in the oven for 20 minutes at 360°F(180°C). Allow to chill on a wire rack and sprinkle with shredded coconut before serving warm or at room temperature.
Notes: To make these mini brownie bombs the best they can be, use the best dark chocolate you can find. An intensely dark chocolate with a minimum of 70% or more cocoa is what you want.
For more brownie goodness, check our double chocolate brownie recipe.
Photo credit: © Eatwell101.com
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