Raspberry and Almond Brownie Cups
This 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.
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Servings: 10
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!