Raspberry and Chocolate Brownie Cakes Recipe

Raspberry and chocolate brownie cakes

  • serves 8
  • Easy

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



  • 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


  • 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.