Brownie muffins

Ingredients for 12 servings:

• 120 g walnuts
• 150 g flour
• 155 g sugar
• ¼ tsp salt
• 1 tbsp baking powder
• 225 g butter
• 115 g dark chocolate, broken into pieces
• 4 eggs, whisked
• 1 tsp vanilla extract
• Butter or paper baking cups for the muffin tin

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with walnuts

Preheat the oven to 200°C (400°F), grease the muffin tin with butter or line it with paper baking cups. Set aside 12 walnut halves and roughly chop the rest. Sift the flour and baking powder into a large bowl, add the sugar and salt, and mix everything together. Make a well in the center and melt the butter and chocolate. This is best done in a small saucepan, but only over medium heat, stirring constantly. Then pour the butter/chocolate mixture into the well in the flour mixture and begin to mix everything together. Add the beaten eggs and vanilla extract and stir until combined. I use a whisk. Add the chopped walnuts to the batter and fold in with a wooden spoon. Fill the prepared muffin tin 2/3 full with the batter and place a walnut half on each muffin. Place in the oven and bake for 20-25 minutes. Or until they’ve risen nicely and feel firm in the center when pressed with your finger. Let them stand briefly in the pan, then transfer them to a wire rack to cool.