Gluten-free brownie muffins
Gluten-free brownie-style chocolate muffins with almonds in the dough and with slices on top.
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- 200 g Chocolate 70% Liana
- 100 g granulated sugar
- 90 g of butter
- 70 g Cake mix Liana
- 20 g ground almonds
- 15 g Liana dark cocoa
- ½ bag Vanillin sugar Liana
- 2 eggs
- 5 KL lukewarm water
- 3 KL instant coffee
- a handful of chocolate pieces
- pinch of salt
- sliced almonds for sprinkling
- Melt the chocolate and butter over steam. Dissolve coffee in lukewarm water and mix with chocolate and butter.
- In the second bowl, mix the dry ingredients - cake mix, almonds, sugar, salt, chocolate pieces and vanilla sugar. Add the eggs and mix well with a whisk. Divide the dough into 2 parts and add dark cocoa and chocolate mixture to one.
- Place paper cups in the muffin tin. Pour half of the dark batter with a spoon, then the white batter and cover with the remaining dark batter. Mix gently with a toothpick. Sprinkle the top with almond slices.
- Heat the oven to 175°C and bake for 20 minutes. Let it cool down.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 200 g Chocolate 70% Liana
- 100 g granulated sugar
- 90 g of butter
- 70 g Cake mix Liana
- 20 g ground almonds
- 15 g Liana dark cocoa
- ½ bag Vanillin sugar Liana
- 2 eggs
- 5 KL lukewarm water
- 3 KL instant coffee
- a handful of chocolate pieces
- pinch of salt
- sliced almonds for sprinkling
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