You ever have one of those days where it just feels like everything goes wrong? Life just hands you a little more than you can handle, or maybe just a little more than you want to handle, and you just want to throw in the towel, even if only for a little while?
Today was one of those days for me. Between the kids home on spring break, the pouring rain, the puppies, and the good ol’ U.S. Navy, I was in need of some serious chocolate! Not just any chocolate, double chocolate…we’re talking crisis mode here.
I pushed everything I could out of my mind, left the unfolded laundry in the basket, the vacuum still plugged in sitting in the middle of the floor and headed into my kitchen, my oasis, armed with a bag of chocolate chunks.
Ah, the zen-like calm of a kitchen and some chocolate chunks. I felt better immediately!
A few months ago I tried these boxed Chocolate Chunk muffins that my kids just love. I like them just fine too, but I try to avoid using too many box mixes because of the additives and preservatives used in them. Seriously, how can something designed to sit on a shelf and not go bad for a year be good for you? It was time to come up with my own recipe, that my kids would also love and wouldn’t leave them wishing they’d had the box.
These were it – a lovely cross between a brownie and muffin, loaded with chocolate chunks that stay all gooey in the middle. They were the perfect way to lift my spirits on this dismal day! Even if five minutes later it was back to Mt. Laundry…
Chocolate Chunk Brownie Muffins
Yields: 12 muffins
1 tbs. unsalted butter
2 c. chocolate chunks, divided
3/4 c. light brown sugar
1 tsp. vanilla
1 c. flour
1/4 tsp. salt
2 tsp. baking powder
Preheat oven to 350 degrees. Line 12-cup muffin pan with liners or spray with nonstick cooking spray. Set aside.
In a small saucepan, melt together butter and 1 c. chocolate chunks until smooth and creamy. (You could also microwave this in a microwave safe bowl).
In a large bowl, combine eggs, brown sugar and vanilla. Blend until well combined. Fold in melted chocolate mixture. Add flour, salt and baking powder, and stir until smooth and creamy. Add remaining cup of chocolate chunks and stir to combine.
Pour mixture into prepared muffin cups, by the ¼ cup.
Bake 18-20 minutes until the muffins are set and the tops resemble a brownie. A toothpick will come out wet because of the melted chocolate, so just use your finger to make sure the muffins spring back when touched. If they’re not done, they will sink in a little. They should feel a little spongy when finished. Cool slightly on a wire rack and serve. Store extras, if you have any, in an airtight container.