Double Choc Fudge Brownie Muffins
photo by mortarandpestle
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
12 cupcake size
ingredients
- 250 g butter, roughly chopped
- 1 1⁄2 cups caster sugar
- 1 1⁄4 cups plain flour
- 1⁄8 teaspoon baking powder
- 3⁄4 cup cocoa
- 4 eggs
- 1⁄2 teaspoon vanilla
- 12 pieces chocolate, good quality
directions
- Preheat oven to 180 fan forced. lightly grease a cup cake tin or line with cases.
- Place the butter and sugar into a saucepan and stir until the sugar nearly dissolves.
- Sift the flour and baking powder and cocoa into a bowl.
- Make a well in the centre, add eggs and vanilla.
- Pour in the butter mixture and gently mix with a whisk.
- Sppon mixture into muffin cases, place a piece of chocolate into each muffin.
- Bake on a low shelf for 20 minutes until firm, cool for 10 minutes then flip onto cooling rack.
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Reviews
-
Made for PAC spring 2008. Oh these are so yummy!!!! Dangerous little morsels of chocolaty goodness. I cut the recipe in half and got 24 mini muffins. They were incredible straight out of the oven, while the chocolate pieces were still gooey. I followed the recipe exactly, and baked for 10 mins at 375 f. They would make a great addition to any dessert tray. Thanks :) :)
RECIPE SUBMITTED BY
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<br>Having come from a house full of cooks (both parents ran a catering company) I have been around food all my life.
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<br>I really love food.. both sweet and savoury but I primarily cook desserts. I cook everything from scratch and sell my cupcakes under my catering company Mortar & Pestle.