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Raspberry and Chocolate Brownies

Raspberry and Chocolate Brownies

Makes 12

50g dark chocolate, chopped
60g butter
1/2 cup brown sugar
1 egg
1/4 cup plain flour
1/4 tsp baking powder
1 Tbsp cocoa powder
1/4 cup frozen raspberries

Preheat the oven to 180C. Place the chocolate and butter in a small saucepan over low heat and stir until smooth. Place the sugar, egg, flour, baking powder, cocoa and chocolate mixture in a bowl and mix to combine. Gently fold in the raspberries. Cut out 12 10cm x 10cm rounds of baking paper to line the base of a 12-hole, 25ml-capacity mini muffin tray. Spoon in the chocolate mixture and bake for 20 minutes or until set.

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