Raspberry and Chocolate Brownie Cakes

Gooey and indulgent, brownies don't need to be so square. You can use this versatile mixture to make fabulous cakes. These delicious brownies are delicate so use a flexible 8-hole muffin tin (rubber ones work best), or alternatively line a rigid tin with paper cases.  

Berry Recipes - Rasberry

1. Heat your over to 180c (160c for fan assisted ovens or gas 4). Melt the chocolate and butter in a saucepan over a low heat and mix together.

2. Remove from heat before beating in the eggs, sugar and flour. Add raspberries and gently mix together. 

3. Pour the mix into muffin cases and bake for 20 mins.

4. Allow the cakes to cool before removing from the tin. Lightly dust the top of each brownie cake with icing sugar and enjoy.  

What you'll need

Dark chocolate (100g, 70% cocoa solids)
Butter (100g)
Eggs (2, beaten)
Golden caster sugar (230g)
Self-raising flour (100g)
Raspberries (150g)
Icing sugar for dusting