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Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 200grams dark choc bits
- 125grams unsalted butter, cubed
- 3/4 cup caster sugar
- 2 free range eggs
- 1teaspoons vanilla essence
- 1 cup self-raising flour
- 1/3 cup cocoa powder
- 1/4teaspoons salt
- 3/4 cup buttermilk
- 125grams raspberries
Nutrition per serving
1200kJ / 288Cal
1200 Kilojoules or 288 Calories
14% of daily energy intake*
Protein
4.4grams
Fat
15.0grams
Carbs
32.8grams
Sugars
24.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover a new take on the classic brownie with these fudgy chocolate and raspberry muffins.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Grease a 12-hole, 1/3-cup capacity muffin pan.
Step 2 of 3
Place half the choc bits and butter in a large heatproof bowl and microwave on high for 2 minutes, stirring halfway, or until melted and smooth. Stir in sugar and set aside for 10 minutes to cool.
Step 3 of 3
Whisk in eggs and vanilla. Sift over flour, cocoa and salt. Add buttermilk and whisk until smooth and combined. Add remaining choc bits and half the raspberries. Fold through. Divide mixture evenly among muffin pan holes then gently press remaining raspberries into tops. Bake for 20 minutes or until slightly firm to touch. Stand in pan for 10 minutes. Serve warm.
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