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.
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.