Brownie crumble muffins

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the crumbles, put 75 g flour, cocoa, salt, 1 packet of vanillin sugar, 75 g sugar and 75 g fat in flakes in a mixing bowl and work into crumbles using the dough hooks of the hand mixer. Coarsely chop 175 g of chocolate coating and melt in a warm water bath. Leave to cool slightly. Coarsely chop the nuts. Cream 100 g fat, salt, 1 packet vanilla sugar and 200 g sugar with the whisks of the hand mixer.

2. 2

   Stir in the eggs one after the other. Mix 150 g flour and baking powder and stir in. Let the chocolate coating shrink while stirring constantly. Fold in nuts. Line the hollows (12 pieces) of a muffin tray with 1-2 paper sleeves each. Spread the dough evenly in the troughs. Add crumbles and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove from the oven, place on a rack and allow to cool. Coarsely chop 50 g chocolate coating and melt on a warm water bath. Pour into a freezer bag and cut off a small corner with scissors.

3. 3

   Spread the dough evenly in the troughs. Add crumbles and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove from the oven, place on a rack and allow to cool. Coarsely chop 50 g chocolate coating and melt on a warm water bath. Pour into a freezer bag and cut off a small corner with scissors. Lift the muffins out of the troughs and decorate with the chocolate coating. Let them dry

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
460 kcal

CARBS
49 g

FATS
27 g

PROTEINS
7 g