Two types of Mini Brownie Muffins

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 48
  • 200 g Dark chocolate
  • 150 g Butter
  • 150 g Flour
  • 1 knife tip Baking Powder
  • 1 TABLESPOON Cocoa powder
  • 3 Eggs (size M)
  • 150 g demerara sugar
  • 1 pinch Salt
  • 24 Chocolate caramel pralines with nut nougat cream
  • 24 Hazelnut wafer pralines with milk hazelnut cream
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Either grease a mini muffin tray (24 troughs) and dust it with flour or put paper cups into it. Chop the chocolate, cut the butter into pieces. Melt them together in a pot at low heat.

  2. 2

    Mix flour, baking powder and cocoa. Beat the eggs, sugar and salt with the whisk of the hand mixer in a bowl for 3-4 minutes until creamy. Remove the liquid chocolate-butter mixture from the stove and immediately stir into the egg-sugar mixture.

  3. 3

    Fold in the flour mixture. Pour the mixture into a large piping bag with perforated spout.

  4. 4

    Pour about half of the dough into the moulds to about 2/3. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 7-8 minutes. Take out, immediately press the chocolate caramel pralines into the still warm dough, let cool down briefly.

  5. 5

    Carefully remove the muffins from the moulds or lift out the paper cups.

  6. 6

    Grease the mould again or put more paper cups into it. Pour in remaining dough and bake at the same temperature and for the same time. Remove and press the hazelnut wafer pralines into the warm tartlets.

  7. 7

    Leave to cool and remove from the moulds. Leave to cool.

Nutrition Facts

KCAL
110 kcal
CARBS
11 g
FATS
7 g
PROTEINS
2 g