Brownie Muffins | Eggless Brownie Muffin in Microwave and Convection | Step by Step Recipe

Brownie Muffins in Microwave

Dark chocolate, chopped - 200 gms
All purpose flour / Maida - 3/4 cup
Butter - 2/3 cup
Condensed milk - 1/2 cup
Water - 2 tbsp
Nuts and Vanilla Essence (opt)

How to make Brownie Muffins

Melt the chocolate and butter with 2 tablespoons of water and micro for 2 mins. You can follow this method for convection baking also.
Bring to room temperature, add the condensed milk, and mix well.
Add the flour, nuts, and vanilla essence if you are using, and mix well.
Grease and dust your microwave muffin tray and spoon a tablespoon of the mixture into the molds.
Microwave for 2 mins, again for 30 secs.

Since the mixture was more of a liquid consistency, the batter overflew after the first 2 mins. So I put it back and again micro for 30 secs.

Though these are not great to look at, taste-wise nothing to beat it!

Step by Step Pictures

Brownie Muffins in Convection Mode

Melt the chocolate and butter with 2 tablespoons of water and micro for 2 mins. You can follow this method for convection baking also.
Bring to room temperature, add the condensed milk, and mix well.
Add the flour, nuts, and vanilla essence if you are using, and mix well.
Grease and dust your muffin tray with butter and icing sugar. Spoon a tablespoon of the mixture into the molds.
Bake in a pre-heated oven at 185°C (360°F) and bake for 10-12 minutes or until a knife inserted into the brownie comes out clean.
Cool on a wire rack and unmould each muffin.

Serve warm with vanilla ice cream.