This 2-Ingredient Baking Trick Makes Fudgy, Brownie-Style Chocolate Muffins in Minutes

If you are looking for a foolproof baking hack that completely skips complicated steps, this flour-blend muffin recipe is about to become your personal favorite. Mixing a simple jar of fruit baby food with rich cocoa powder creates a velvety, moist batter that bakes up into something resembling a dense, luxurious fudge brownie rather than a dry kitchen cake.

Toss in a handful of roughly chopped dark chocolate chunks, and you get an ultra-rich, decadent treat that tastes like it took hours of pastry work but actually comes together in a single bowl.

Here’s what you need: 2 large eggs, 1 jar (150g) of smooth fruit baby food (like apple or pear), 1.5 tablespoons (20g) of coconut or unsalted butter (melted), 3 tablespoons (40g) of sugar, 4 tablespoons (30g) of unsalted cocoa powder, ½ cup (50g) of oat flour, ⅓ cup (50g) of rice flour, 1.5 teaspoons (8g) of baking powder, and 2 oz (50g) of dark chocolate.

Grab a medium mixing bowl and crack in your eggs. Add the sugar and whisk vigorously with a hand mixer or standard whisk until the mixture becomes pale, light, and beautifully frothy.

Pour in the jar of fruit baby food along with your melted coconut oil. Whisk for a few seconds until the wet base is completely smooth and uniform. Sift in your dry ingredients: the cocoa powder, oat flour, rice flour, and baking powder. Stir the batter carefully with a spatula until all the dry patches vanish into a glossy chocolate mixture.

Use a sharp chef's knife to chop your dark chocolate bar into rustic, bite-sized chunks, then gently fold them straight into the batter.

Line a muffin tin with paper liners or lightly grease your silicone molds. Scoop the thick chocolate batter into the cups, filling each one about two-thirds of the way to leave plenty of room for them to rise. Pop the tin into a preheated oven at 350°F (180°C) and bake for about 25 to 30 minutes. To make sure they are done, poke a toothpick into the center of a muffin — it should come out clean or with a few moist crumbs, but no wet batter. Let them cool slightly, and serve alongside your favorite tea or coffee.