Brookie muffins

Ingredients for 12 servings:

• 65 g butter
• 65 g cane sugar
• ½ packet of vanilla sugar (bourbon vanilla)
• 1 pinch of salt
• 1 egg(s)
• 95 g flour
• 1 tsp baking powder
• 1 tsp. baking soda
• 60 g chocolate (drops)
• 80 g butter
• 100 g sugar
• 2 egg yolks
• 100 g chocolate (milk or dark)
• 1 apple
• 30 g amaretti biscuits
• 75 g hazelnuts, ground
• 2 egg whites
• Paper cups

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

For the cookie dough, cream together the butter, sugar, bourbon vanilla sugar, and a pinch of salt until light and fluffy. Then stir in the egg. Add the flour, baking powder, and baking soda and mix everything together well. Stir the chocolate chips into the batter. Refrigerate the batter for about 1 hour. For the brownie batter, cream together the butter and sugar until light and fluffy. Separate the eggs and add the egg yolks to the butter mixture. Melt the chocolate in a hot water bath, add it, and mix everything together. Peel and coarsely grate the apple. Place the cookies in a plastic bag and crumble them with a meat mallet. Add both to the batter along with the ground hazelnuts and mix until smooth. Beat the egg whites until stiff peaks form and fold into the mixture. Place paper baking cups in a muffin tin and pour in the brownie batter. Form walnut-sized balls of cookie dough, flatten them slightly, and place them in the center of the brownie mixture, pressing in slightly. Bake in an oven preheated to 190°C for approx. 20-25 minutes.