celebrating 130 years 1884-2014

Chocolate Fudge Brownie Muffin

By Chelsea Sugar
Chocolate Fudge Brownie Muffin
12 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 30 mins
  • Serves

    2 tablespoons instant coffee powder
    1 tablespoon cold water
    200g butter
    2 cups Chelsea Soft Brown Sugar, firmly packed
    2 eggs
    2 teaspoons vanilla essence
    2 tablespoons cocoa
    2 cups flour
    2 teaspoons baking powder
    200g dark chocolate melts, roughly chopped

    Chocolate Vanilla Fudge Sauce
    1 x 375 g packet dark chocolate melts
    200 ml cream
    2 – 3 teaspoons vanilla essence
    1 tablespoon Chelsea Golden Syrup


    Preheat oven to 180°C. Spray a 12 cup muffin tray with non-stick baking spray, then line each cup with a square of baking paper.

    In a large saucepan over a medium heat, place coffee powder, water and butter. Stir until butter melts then stir in the Chelsea Soft Brown Sugar. Cool for a few minutes then beat in the eggs and vanilla. Stir in the cocoa, flour and baking powder. Lastly mix in the roughly chopped chocolate.

    Spoon the mixture into the prepared muffin tins and bake 30 to 35 minutes. The crusts become shiny and crisp but the muffins remain gooey, soft and fudgy underneath. Cool in the tray on a wire rack.

    Chocolate Vanilla Fudge Sauce
    In a small saucepan or microwave bowl stir the chocolate, cream, vanilla and Chelsea Golden Syrup together over a medium heat, stirring continuously until smooth and melted.
    This sauce will set at room temperature so needs to be served warm, keep any left-overs in the fridge and re-warm to use later.

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Average Rating
(3 reviews)

this muffin was moist and delights

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tasted way too much of coffee and they ended up all sunk in the middle

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was delicious! However very indulgent and rich so i recommend do smaller muffin sizes. :)

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