Name: Raspberry and white choc muffin-tin brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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

Makes 12

Prep

10M

Cook

20M

Total

30M

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.