Olive Magazine
Raspberry and Chocolate Brownie Cakes Recipe

Raspberry and chocolate brownie cakes

Published: April 24, 2015 at 1:57 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Gooey and indulgent, chocolate brownies don’t need to be so square – you can use the mixture to make these fabulous individual 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


Try this raspberry twist on a brownie, or make our classic chocolate brownies


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


  • 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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