INGREDIENTS:

• 3/4 cup milk.

•  1 tsp instant yeast.

•  1/4 cup warm water.

•  2 eggs.

•  3/4 tsp salt.

•  3 cups flour.

•  Wheel of brie.

•  1/4 cup olive oil.

•  Rosemary (chopped).

•  Salt.

•  Oregano.

•  1 Tbs Vinegar.

•  Garlic powder.

•  Red pepper flakes.

•  Whisked egg.

DIRECTIONS:

1. Preheat oven to 180C. Line around 10 muffin cups . Set aside.

2.  Melt chocolate & butter while stirring. Set aside.

3.  In a small bowl sift flour, cocoa, and salt. Set aside.�

4.  Using a mixer, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.

5.  Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan.

6.  Store muffins in an airtight container at room temperature.

For more you can check the video  

ENJOY 🙂