Two kinds of mini brownie muffins
- 200 g dark chocolate
- 150 g Butter
- 150 g flour
- 1 Knife tip Baking powder
- 1 EL Cocoa powder
- 3 eggs (size M)
- 150 g brown sugar
- 1 pinch Salt
- 24 Chocolate-caramel pralines with nut-nougat cream
- 24 Hazelnut waffle pralines with milk and hazelnut cream
- fat and flour
- Disposable piping bags
40 minutes
very easy
- 1.
- Either grease a mini muffin tray (24 wells) and dust it with flour or put paper cases in it. Chop chocolate, cut butter into pieces. Melt together in a saucepan over low heat.
- 2.
- Mix the flour, baking powder and cocoa. Beat eggs, sugar and salt in a bowl with the whisk of the hand mixer for 3–4 minutes until creamy. Remove the liquid chocolate-butter mixture from the heat and stir immediately into the egg-sugar mixture.
- 3.
- Fold in the flour mixture. Pour the mixture into a large piping bag with a perforated nozzle.
- 4.
- Approx. Squeeze about 2/3 of the dough into the molds. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 7–8 minutes. Take out, immediately press the chocolate and caramel pralines into the still warm dough, allow to cool down briefly.
- 5.
- Carefully remove the muffins from the molds or lift out the paper cases.
- 6.
- Grease the mold again or put more paper cases in it. Inject the remaining batter, bake at the same temperature and time. Remove and press the hazelnut waffle pralines into the warm tartlets.
- 7.
- Let cool down and remove from the molds. Let cool down.
1 piece approx:
- 110 kcal
- 460 kJ
- 2 g protein
- 7 g fat
- 11 g carbohydrates
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