Gluten-free brownie muffins
When I found out that I had become the face of Liana, I thought it was time to celebrate. So I decided to say goodbye to the last days of summer outdoors and prepared a picnic for my family, which of course had to include baked goods. I chose brownies, which we all love at home, but since I knew we were going out, I filled cupcakes with them and made muffins – which was much more practical.
Ingredients
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- 200 g dark chocolate
- 200g butter
- 1 pinch of salt
- 200g sugar
- 3 eggs
- 3 tbsp Liana Cake mix
- 2 tbsp Liana Dark Cocoa
- Melt the chocolate and butter in a water bath (I used a microwave, as I have a program for that). When the mixture is liquid and shiny, set it aside to cool slightly.
- In a larger bowl, whisk together the whole eggs and sugar until foamy.
- Then add Liana Cake mix and Liana Kakao to the bowl and mix lightly to lose as little air as possible.
- Repeat the process of careful mixing with the chocolate-butter mixture.
- Fill the muffin cups approximately 3/4 full with the mixed batter.
- Bake the brownie muffins in an oven preheated to 180 °C for about 30 minutes.
- After baking, let the muffins cool and serve with ice cream, whipped cream, or fruit.
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Ingredients
Print recipe
Share on Facebook
- 200 g dark chocolate
- 200g butter
- 1 pinch of salt
- 200g sugar
- 3 eggs
- 3 tbsp Liana Cake mix
- 2 tbsp Liana Dark Cocoa
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