Would someone please stop me from eating all of these Flourless Brownie Muffins?
Just kidding. I’d actually like to keep eating them.
And also, I can let the kids eat all the Flourless Brownie Muffins they want because there is no reason to hold back on these. Want a brownie for breakfast? Sure! Want three more brownies? Okeedokee. Ran out and need to bake more brownies? Shucks, don’t mind if I do.
It’s been so interesting to me since I posted these Super Moist Flourless Brownie and Super Moist Flourless Peanut Butter Brownie recipes. SO MANY people have had trouble with them turning out dry and crumbly. (This is the opposite of moist – what in the world?! I am baffled.)
I’ve been trying to trouble shoot and solve the mystery of this, because these recipes turn out great for me every single time! Is it my oven? It can’t possibly be that my oven works in these recipes and all other ovens don’t. Is it the temp? The time?
I do believe it’s the time. I shortened the baking time in the instructions, hoping that will make a big difference. I believe the trick to turning out perfect Super Moist Flourless Brownies is to pull them out of the oven when they are slightly underdone. If they bake too long, they will become dry and taste like burned nut butter. Meh.
So during my time of tweaking and trouble shooting, it occurred to me that I should try baking this recipe in muffin cups. Perhaps that would turn out Super Moist Flourless Brownie Muffins, I thought. Maybe if this recipe was baked in muffin cups, we could bake them for less time and avoid drying out our brownies.
Well, as it turned out, once again these Super Moist Flourless Brownie Muffins turned out perfect for me! So perfect, in fact, I had a difficult time staying out of them. “I just want one more. I can quit any time…”
As for baking time on these Super Moist Flourless Brownie Muffins, I’m going to recommend 12-15 minutes. They may look slightly underdone when you pull them out. But this is what will keep them gooey and delicious!
Super Moist Flourless Brownie Muffins
- 1½ cups (12-ounces) Peanut Butter or Almond Butter
- ½ cup honey
- ½ cup unsweetened cocoa powder
- 2 eggs
- ½ teaspoon baking soda
- Stir all ingredients together until well combined.
- Scoop batter into 12 paper-lined muffins cups.
- Bake in a 350 degree oven for 12-15 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)
I felt this recipe was worth sharing in the middle of my Lunch in a Jar series simply because these Super Moist Flourless Brownie Muffins are perfect for your Back to School Lunchbox! They are filling, nourishing, and fun!
Other Lunch Box ideas shared so far in this series:
Great add-ins to your Fruit with Dip Lunch in a Jar
- Popcorn Chicken with Ranch
- Quick Bread in a Jar
- Veggies With Dip in a Jar
- Apples & Peanut Butter in a Jar (or other fruit and dips)
We’ve got 10 super fun Lunch in a Jar ideas to share this month – perfect for your Back to School lunchbox! Subscribe here so you won’t miss a post!