This recipe – originally by Nigel Slater and taken from the Kitchen Diaries – turned into muffins by accient. I’d checked I had all the ingreidents, but only at the end of mixing noticed that the only thing in the cupboards to cook the mixture was a muffin tray, so it was into this that the mixture had to go!
If you have any muffin cases do use these, as otherwise the mixture is prone to stick. Otherwise they worked well are were particuarly nice warm with a little Greek Yoghurt.
Accidental chocolate muffin brownies
300 g sugar
250 g softened butter
250 g chocolate (70% cocoa solids)
3 large free-range eggs, plus 1 egg yolk
60 g plain flour
60 g cocoa powder
1⁄2 teaspoon baking powder
Put the sugar and butter into a bowl and mix for a few minutes until white and fluffy (this is best done with a mixer).
Melt all but 50g the chocolate. Now most recipes make a huge song and dance about how you need to put the chocolate in a bowl not touching a pan of hot water below bla-di-bla. Unless you’re tempering the chocolate, honestly don’t bother. Just put the chocolate pieces in a pan on a VERY low heat and stir regularly until they are just melted and then remove from the heat.
Chop the rest of the chocolate into small pieces (hammering the still-wrapped packet gently with a rolling-pin is quite satisfying), then lightly beat the eggs and extra yolk in a bowl.
Separately sift the flour, cocoa and baking powder with a bit of salt.
At this stage add the eggs and sift in the cocoa powder and flour, then fold it all together. Finally add the bits of chocolate.
Spoon into the muffin cases and then into the oven for around 20-25 minutes. If they are completely dry they’re over cooked, so take them out once a piece of dried spaghetti (thanks Nigella for that tip) comes out with a few bits, but not a soggy batter.
If you’re feeling especially greedy, they’re also lovely warm.