Loaded brownie muffins

Food24
15 servings Prep: 15 mins, Cooking: 30 mins By Bianca Jones
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Ingredients (11)

BROWNIE BATTER
185 g butter
185 g dark chocolate
1 tsp instant coffee
3 eggs
275 g castor sugar
85 g all-purpose flour
40 g cocoa powder
CHOCOLATE STUFFING
1/2 cup Mars pods — or Mars Bars, chopped
50 g Hershey's cinnamon chocolate chips — or any chocolate of your choice
1/2 cup chocolate — chopped
crunchy Lotus Biscoff spread — or caramel
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Method:

Preheat an oven to 170⁰C (150⁰C fan).

Melt the butter and chocolate together, add in the coffee, stir and set aside to cool slightly.

In a cake mixer on medium-high speed, whisk the eggs and sugar for 5 minutes or until thick and creamy.

Pour the slightly cooled chocolate mixture into the egg mixture and fold gently.

Sift in the flour and cocoa and gently fold with a metal spoon. Add the stuffing items and gently fold again.

Spoon the batter into muffin cases, add spoonfuls of Lotus Biscoff spread (or caramel) and top with batter.

Bake for 25-30 minutes, be sure not to over-bake – you want a nice fudgy texture.

Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Reprinted with permission from Sadie’s Bubble of Yum. Follow on Instagram.



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