150g butter, room temperature chopped
200g dark chocolate chopped
300g (11/2 cups) brown sugar
30g (1/4 cup) cocoa
1/2 tsp baking powder
150g (1 cup) plain flour
85g ( 1/3 cup) sour cream
2 x 200g pkts Arnotts caramel crown biscuits
Melted dark chocolate to drizzle.
300g unsalted butter, room temperature
380g (21/2) cups icing sugar
150g dark chocolate melted and cooled
Preheat the oven to 170°C
Using a microwave or double broiler melt the chocolate and butter together and stir until smooth.
Remove from the heat (if using double broiler) and stir in the sugar.
Add the eggs one at a time beating well after each one.
Sift the flour, baking powder and cocoa together.
Stir the dry mix into the chocolate mix, be careful not to over mix. Stir in the sour cream.
Once all mixed together add half the mix to the bottom of the paper cases and place a golden crown biscuit on top. Add the rest of the mix to cover the biscuit. Continue until all are completed.
Bake for 25 minutes or until a skewer has moist crumbs attached.
Leave to cool in the tin for 15 minutes, then place onto a rack to cool completely.
Melt the chocolate and leave to cool completely.
Whisk the butter until pale and fluffy, add a little sifted icing sugar at a time until all has been added and it is well combined.
Add the cooled chocolate and mix well.
Place in a piping bag with a 1cm fluted nozzle.
Once the brownie muffins are completely cooled, pipe the buttercream on top.
Add a caramel crown biscuit on top, drizzle with melted chocolate and any other decorations you like.