Brownie muffins with ice

Name: Brownie muffins with ice
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 125 g Dark chocolate; 125 ml Oil; 75 g roasted peanut kernels; 3 Eggs (size M); 150 g demerara sugar; 1 pinch Salt; 75 g Flour; 25 g Cocoa powder; 1 TEASPOON Baking Powder; 12 scoops of strawberry ice cream (approx. 45 g each); 6 TABLESPOONS chocolate sauce; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

125 g Dark chocolate
125 ml Oil
75 g roasted peanut kernels
3 Eggs (size M)
150 g demerara sugar
1 pinch Salt
75 g Flour
25 g Cocoa powder
1 TEASPOON Baking Powder
12 scoops of strawberry ice cream (approx. 45 g each)
6 TABLESPOONS chocolate sauce
7-10 Tbsp Grease

Directions

1
Chop the chocolate and melt over a warm water bath. Stir in oil.
2
Chop peanuts. Beat the eggs, sugar and salt in a bowl with the whisk of the hand mixer for 3-4 minutes until creamy. Remove the chocolate-oil mixture from the heat and immediately pour into the egg mixture and stir in.
3
Mix flour, cocoa, baking powder and nuts. Quickly fold into the chocolate-egg mixture.
4
Spread the dough into the greased troughs of a muffin tray (12 troughs each). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Take out and press a recess with the bottom of a glass into each muffin.
5
Let it cool down on a cake rack.
6
Carefully lift the brownies out of the tray, place them on plates and put a scoop of ice cream in each. Spread chocolate sauce over them.