Ingredients:

  • 18 oz brownie mix
  • 1 tbsp unsweetened cocoa powder
  • 1/2 cup melted unsalted butter
  • 1/4 cup strong brewed coffee, room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with grease-proof liners and lightly mist the inside of the liners with non-stick spray.
  2. In a large glass mixing bowl, whisk together the melted butter, brewed coffee, two eggs, and one egg yolk until the mixture is fully emulsified.
  3. Sift the brownie mix and cocoa powder into the wet ingredients. Use a silicone spatula to gently fold the mixture together until just combined, being careful not to over-mix.
  4. Fold in the semi-sweet chocolate chips or chunks until evenly distributed.
  5. Using a large cookie scoop, portion the batter into the prepared muffin liners, filling each about 3/4 full.
  6. Bake for 20 minutes. The low temperature prevents brittle edges while allowing the center to set into a fudgy texture. Finish with a sprinkle of flaky sea salt.