We have an ongoing argument in the family as to what to call these, bruffins is the boys choice but they really are just a brownie.
As they are a brownie, they come out of the oven puffed in the middle and rapidly fall as they cool, the icing then fills the gap but be warned, these are rich!
120g dark chocolate, 70% cocoa solids
70g smooth peanut butter
1 teaspoon vanilla extract
300g caster sugar
120g ground almonds, almond meal
3/4 tablespoon baking powder
130g butter, at room temperature
225g icing sugar
25g cocoa powder
Preheat the oven to 160 degrees Centigrade.
Take two muffin tins and line 16 holes with muffin cases.
Either over hot water or carefully in the microwave, melt the butter and chocolate gently, stir in the peanut butter and vanilla.
In another bowl, measure out the sugar, ground almonds and baking powder.
In a third bowl, whisk the eggs until light and fluffy.
Pour the chocolate into the dry ingredients and then fold in the eggs gently.
Spoon into the prepared cases and bake for 25 minutes.
Remove from the oven and allow to cool in the tin.
Once the cakes are cool, make the icing.
In a food processor, blitz the icing sugar to get any lumps out or sieve it.
Add the cocoa powder and then beat in the butter.
Spread a little icing into the middle of each cake and then grate over some white chocolate.