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Brownie muffins

Brownie muffins
Cooking Method
Difficulty Beginner
Prep Time: 15 min Rest Time: 25 min Total Time: 40 mins
Cooking Temp 200  °C
Best Season Suitable throughout the year
  • 4 Eggs
  • 3.53 ounces Sugar (100 grams)
  • 0.56 vanilla sugar (16 grams)
  • 7 ounces chocolate (200 grams)
  • 5.29 ounces butter (150 grams)
  • 5.29 ounces flour (150 grams)
  • 0.35 ounces baking powder (10 grams)
  • 1.76 ounce almonds (50 grams)
  • 7 ounces sweet cream (200 grams)
  1. Whisk the eggs with sugar and vanilla sugar until it's a creamy and light mixture.

  2. Melt the chocolate and butter separately, then allow them to cool.

  3. Slowly pour the melted chocolate and butter into the egg and sugar mixture, continuously whisking with a mixer.

  4. Add the flour mixed with baking powder, gently folding until combined.

  5. Finely chop the almonds and gently fold them into the mixture.

  6. Line the muffin tin with paper liners and fill each about three-quarters full with the mixture.

  7. Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for approximately 25 minutes.

  8. Allow the baked muffins to cool, then trim off the tops.

  9. Whip the sweet cream and use a pastry bag to fill the muffins, then cover them with the trimmed tops.