These brownies are an outcome of a failed recipe and a lesson learned. The lesson learned is always use dark chocolate, dark is better. I tried to bake a batch of my go-to brownie recipe using milk chocolate and it just didn’t work. From start to finish it wasn’t working, I should have admitted defeat when the first step seemed to not go to plan, how hard can melting butter and milk chocolate together be?! Well it melted, then went lumpy, then seemed to separate. I should have stopped there but oh no, I carried on.
Everything else seemed to go well, I had such high hopes for those chocolaty laden brownies but milk chocolate brownies wasn’t meant to be.I usually bake my brownies with dark chocolate and end up with a deeply, dark chocolate batter, these were rather on the light side, they weren’t as pretty as previous batches. I also usually pull them from the oven when they have a slight wobble to the centre still, I did the same with these and what a mistake that was. As my partner said to me as I still clung to hope for my beloved brownies ‘darling these are raw, you can’t eat these’.
I chose to impart a certain flavour to go with all the chocolate in these, cinnamon. I adore cinnamon and thought it would work wonderfully with all the other components in these, which I will get to soon so I added some ground cinnamon and cinnamon extract. They did not taste good! So as you can see those brownies weren’t destined to be, so I did was needed to be done, chucked a whole batch of unedible brownies away and started again. I present to you my Double Chocolate Muffin Stuffed Brownies.
What’s in these brownies you may wonder, I won’t leave you wondering any longer. I was allowed to take some soon to be out of date chocolate muffins home with me from work and wasn’t in the mood for eating them as they were. My mind was a whirl with ideas as to what to do with them, then it came to me, why not stuff them into some brownies.
I haven’t made brownies for a while and I do love nice, thick, chocolatey, fudgy brownie. What else could I incorporate into my brownie. More chocolate! Why not, you can never have enough chocolate. A friend sent me some Hershey Kisses and I’ve been dying to use them for ages. I was planning on adding some chocolate chips to these brownies, but was out of them and didn’t fancy buying any when I had some mega chocolate chunks sitting in my baking box waiting to be used up.
There we have it. A dark chocolate based brownie that has two double chocolate muffins stuffed into them. I crumbled up one of the muffins and lined the base of my cake tin before pouring over the syrupy batter then I crumbled over the remaining muffin. Fifteen whole Hershey kisses then get studded into the batter nestling nicely alongside muffin chunks.
Double Chocolate Muffin Stuffed Brownies
- 200 grams Unsalted butter cubed
- 200 grams Dark chocolate 70% cocoa solids roughly chopped
- 250 grams Light brown muscovado sugar
- 4 medium Eggs lightly beaten
- 1/2 teaspoon Pure vanilla extract
- 125 grams Plain flour
- 1/4 teaspoon Maldon sea salt
- 1 tablespoon Cocoa powder
- 2 Chocolate muffins
- 15 Hershey kiss
Pre-heat the oven to 170C, butter the bottom and the sides of an 8 x 8 inch squared tin with removable base. Line the bottom with parchment paper and butter this too. Set aside.
In a medium sauce pan set over a low heat melt together the butter and the chocolate. Remove from the heat just before everything has completely melted. Keep on stirring until melted and set aside to cool slightly.
In a medium bowl stir together the sugar, eggs, and vanilla extract. Pour in the melted mixture and stir everything thoroughly together. Sift in the flour, sea salt and cocoa powder.
Break one of the muffins up and scatter on the bottom of the cake tin. Pour over the brownie batter then scatter over the other muffin and press in the Hershey kisses.
Bake for 25-30 minutes. When the top is set and there is still a slight wobble to the centre that’s when you know it’s ready to pull from the oven.
Leave to cool in the tin on a wire rack for 20 minute before transfer to the wire rack to cool.
- Recipe adapted from Delicious magazine.
- For easier slicing chill in the fridge for up to 12 hours before cutting into them.
- These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.
- These will last in the fridge for up to 5-8 days stored in cake tin with a tight-fitting lid.