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Makes 72 mini muffins

Mini Brownie Muffins are perfect for bite-sized treats for parties and playdates.



Baking spray (utter with baking powder)

4 sticks unsalted butter (16 ounces)

1 package 65% cacao bittersweet baking chocolate chips

1 3/4 cups Arrowhead Mills Organic Whole Wheat Flour – Stone Ground

1/2 cup dutch process chocolate powder

1/2 teaspoon sea salt

3 3/4 cups granulated sugar

8 large eggs

Confectioner’s sugar



1.Prepare oven 350 degrees.

2.Line mini muffin tins with liners, spray liners with cooking spray. Melt butter with chocolate chips in a 4-quart heavy bottomed pot over medium high heat, stirring until smooth.

3.Whisk flour, cocoa powder, and salt together, remove pan from heat and whisk in sugar, add in eggs, incorporating one at a time. Stir in flour mixture until just incorporated and spoon batter into prepared muffin liners, fill to the top.

4.Bake in the middle of the oven 25 to 30 minutes or until tester comes out with crumbs attached. Cool for 5 minutes and dust with confectioner’s powder.

5.Muffins can be kept in an airtight container for up to 2 days.


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