Little Chocolate, Almond and Raspberry Brownie Cupcakes

These easy, delicious little brownie cupcakes were from a recipe in a weekend magazine.  I added almonds to the recipe because nuts seemed to me a glaring omission. It is a called a brownie after all.  These are great for kids’ parties.

Makes 12

120 g dark chocolate (I use Lindt 70%), broken into pieces

125 g cold butter, diced

1 cup self raising flour

3/4 cup caster sugar

2 eggs, beaten

1 punnet raspberries, or 1 cup of frozen raspberries

icing sugar for serving

Preheat oven to 180 degrees.

Line a 12 cup muffin tin with paper cases – silver ones look great with these.

Put the chocolate and butter into a microwave proof bowl and microwave for a minute or so until soft, then mix together until smooth.

Sift the flour into a separate bowl and stir in the caster sugar.  Pour in the chocolate and butter and add the eggs, one at a time, mixing well.

Smash up the almonds in a mortar and pestle or roughly chop on a board, and stir through the mixture.  Carefully stir in the raspberries.  If you are using frozen raspberries straight from the freezer they will make the mixture go a little hard, so take extra care with the mixture, or you could allow them to defrost a little first.

Spoon the mixture into the tins and bake for 20 minutes.  Cool on a wire rack, and when completely cool, dust with icing sugar.


2 thoughts on “Little Chocolate, Almond and Raspberry Brownie Cupcakes

  1. Christina, January 26, 2011 at 2:42 pm Reply

    How many almonds would you recommend adding?

    • theabbotsfordkitchen January 26, 2011 at 3:25 pm Reply

      I think I use about a third of a cup, but you could add more, or less, it won’t make much of a difference. I just wouldn’t add too much more. 🙂

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