Chocolate Muffins with Cottage Cheese

by Editorial Staff

Here’s a version of the muffins that really want to look like a real brownie! :)))

Delicate vanilla curd perfectly joined the chocolate company!


  • Bitter chocolate – 200 grams
  • Unsalted butter – 150 grams
  • Cocoa powder – 1 tablespoon
  • Sugar – 200 grams
  • Vanilla essence – 1 teaspoon (a couple of vanillin bags)
  • Eggs – 4 pcs.
  • Flour – 100 grams
  • Salt – 1/4 teaspoon
  • Ready vanilla curd 4% – 80 g


  1. Preheat the oven to 180 degrees.
  2. I used small silicone molds that do not require oiling. If there are none, then the forms must be lubricated.
  3. Now you need to melt the chocolate and butter in a large container, you can in the microwave.
  4. Add sugar and cocoa powder. Then add the vanilla essence and stir.
  5. Add eggs one at a time and beat thoroughly with a whisk and chocolate mixture.
  6. Add flour, salt and nuts.
  7. Fill the molds first with the chocolate mixture, then add the curd with a spoon so that the mold is 2/3 full. 7. Bake for about 25 minutes. Check readiness with a toothpick. To do this, dip the tip of the toothpick into the chocolate mass, and if the toothpick is slightly damp and with pieces of chocolate, the brownies are ready.
  8. Do not overdo brownies in the oven – they will become too dry.
  9. Remove the dish from the oven and refrigerate. Serve brownies at room temperature or chilled in the refrigerator.

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