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This Raspberry and Almond Brownie Cups recipe is a true delight. Take classic brownie batter, add raspberries and almonds and bake in a muffin tin! These are so much more transportable – just great for on-the-go snacking! The combo of fruit and nuts is a favourite of mine, and this is a classic.
In this brownie recipe, I use frozen raspberries to keep them cheap and easy. Also, either whole or flaked almonds will work. I recommend whole, chopped, for the brownie batter. Then I scatter some flaked almonds on top, just because they look cute. Either way, you don’t need to buy two different bags if it’s not ideal for you!
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
This recipe for Raspberry and Almond Brownie Cups makes about 10 muffins (I use two 6 hole muffin tins – like these ones)! I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Raspberry and Almond Brownie Cups
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Frozen Raspberries
- 75 g Almonds
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line 10 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped almonds and raspberries. Scoop tablespoons of batter into each muffin hole, until about 2/3 full.
- Bake 20-25 minutes, until the tops look crisp/shiny. Let cool on a wire rack before serving!
