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Caramel Crown muffin-pan brownies
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Decadent brownie muffins with a hidden surprise: a whole Arnott's Caramel Crown baked inside and another one on top.
Ingredients:
  • 150g butter, chopped
  • 200g dark chocolate, chopped
  • 300g (1 1/2 cups) brown sugar
  • 3 eggs
  • 30g (1/4 cup) cocoa powder
  • 2.00 gm baking powder
  • 85g (1/3 cup) sour cream
  • 2 x 200g pkts Arnott’s Caramel Crowns
  • Melted dark chocolate, to drizzle
  • Gold and silver sprinkles, to decorate
  • 300g unsalted butter, at room temperature
  • 380g (2 1/2 cups) icing sugar
  • 150g dark chocolate, melted, cooled
Instructions:
  • Preheat your oven to 170°C (150°C fan forced) and line twelve 80ml (1/3 cup) muffin pans with paper cases.
  • Melt the butter and chocolate together in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then take off the heat and mix in the sugar. Beat in the eggs individually with a wooden spoon. Sift in the flour, cocoa, and baking powder, and mix until combined. Finally, stir in the sour cream until well combined.
  • Fill the prepared pans halfway with the brownie mixture. Place a Caramel Crown on top of each, then cover with the rest of the brownie mixture. Bake for 25 minutes until the brownies crack on top and a skewer comes out with moist crumbs. After baking, let them cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
  • In a bowl, use electric beaters to whip the butter until very pale and creamy. Gradually add the icing sugar, beating well after each addition. Mix in the chocolate until fully combined.
  • Pipe the buttercream over the muffins using a 1cm fluted nozzle. Add a Caramel Crown on top of each muffin, then drizzle with chocolate and sprinkle with sprinkles and cachous for a delightful finish.

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