Raspberry and chocolate brownie cakes

Raspberry and chocolate brownie cakes

  • serves 8
  • A little effort

Gooey and indulgent, chocolate brownies don’t need to be so square – you can use the mixture to make these fabulous cakes with added raspberries. These are quite delicate, so use a flexible 8–hole muffin tin (the rubbery ones), or line a rigid tin with paper cases.

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Ingredients

  • dark chocolate (70% cocoa solids) 100g
  • butter 100g
  • eggs 2, beaten
  • golden caster sugar 230g
  • self-raising flour 100g
  • raspberries 150g
  • icing sugar for dusting

Method

  • Step 1

    Heat the oven to 180C/160 C/gas 4. Melt the chocolate and butter in a saucepan over a low heat and mix together. Remove from the heat and beat in the eggs, sugar and flour. Add the raspberries and mix gently.

  • Step 2

    Pour into the muffin cases and bake for 20 minutes. Cool slightly and then gently take the cakes out of the tin. Lightly dust the tops with icing sugar.

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