Raspberry and white choc muffin-tin brownies

These indulgent raspberry and white choc muffin-tin brownies are the perfect afternoon tea treat that are great enjoyed with a hot cup of tea or coffee

  • 10 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


  • 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


  • 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.


  • Dust with cocoa for an extra-decadent topping.