Toffee Chocolate Fudge Brownie Muffins
These really are wicked, gooey, sticky muffins full of chocolate and caramel! The best thing to do is leave them slightly undercooked, so you still have a squidgy chocolatey caramel centre. They are lovely warm on their own, or with ice cream.
Ingredients
- 180 g Gluten-Free Flour Mix A, (see below)
- 50 g dark muscovado sugar
- 50 g caster sugar
- 20 g cocoa powder
- 2 tsp baking powder
- 1 medium egg, at room temperature
- 1 tsp vanilla extract
- 400 g dulce de leche, from a jar or tin
- 30 g each of dark, milk and white chocolate
Instructions
- Preheat the oven to 180C gas 4. Place 12 paper muffin cases in a muffin tray.
- Place the flour, sugars, cocoa and baking powder in a bowl and mix well.
- Next place the egg, vanilla extract and half the dulce de leche in a separate bowl and mix together well.
- Add the egg mixture to the flour and sugar, mix well, and add the chopped chocolate and the rest of the dulce de leche. Then carefully - 'chop' through with a spoon, leaving the mixture roughly combined.
- Spoon into the muffin cases and bake in the oven for 18-20 minutes.
- Remove when well risen and still slightly undercooked.
- Cool slightly on a wire rack and eat warm or cold.
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Notes
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Gluten-free Flour Mix A
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. For example, I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes. In addition, The Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.
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Nutrition
387
Calories
5G
Fat
2G
Saturates
13G
Sugars
84G
Salt
6G
Protein
81G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
