Raspberry and white choc muffin-tin brownies

ingredients

• • 200 gram dark chocolate, chopped
  • 150 gram butter, chopped
  • 2/3 cup plain flour
  • 1/2 cup cocoa
  • 1 2/3 cup brown sugar
  • 1 cup frozen raspberries
  • 100 gram white chocolate, chopped
  • 4 eggs
  • 1/2 cup sour cream
  • 2 teaspoon vanilla extract
  • 12 Ferrero Rocher white chocolates
  • icing sugar to dust
  • fresh raspberries to serve

method

• • 1

    Preheat oven to moderate, 180°C. Lightly grease 2 x 6-hole Texas muffin pans. In a medium saucepan, combine dark chocolate and butter on low, stirring until melted and smooth.

  • 2

    Sift flour and cocoa into a large bowl. Stir in brown sugar, frozen raspberries and white chocolate.

  • 3

    In a medium bowl,whisk eggs, sour cream and vanilla with a fork.Stir butter mixture and egg mixture into flour mixture. Divide between pan holes and bake for 8 minutes.

  • 4

    Remove from oven and place a chocolate on topof each brownie. Bake for 10 minutes until a skewer comes out with a few moist crumbs clinging. Cool completely in trays.

  • 5

    Remove from trays, then serve dusted with icing sugar and accompaniedby raspberries.

notes

• Dust with cocoa for an extra-decadent topping.