Raspberry & Chocolate Brownie Muffins


  • 200 grams of dark chocolate bits
  • 125 grams of unsalted butter, cubed
  • 3/4 cup of caster sugar
  • 2 free range eggs
  • 1 teaspoon of vanilla essence
  • 1 cup of self-raising flour
  • 1/2 cup of cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup of buttermilk
  • 125 gram punnet of raspberries


  1. Preheat the oven to 200 degrees Celsius/180 degrees fan forced. 
  2. Grease a 12 hole muffin tray.
  3. Place half the chocolate bits and butter in a large bowl and microwave on high for 2 minutes, stirring halfway through, or until melted and smooth. (Alternatively melt on a very low heat on the stove). Stir in the sugar and set aside for 10 minutes to cool. 
  4. Whisk in the eggs and vanilla. Sift over flour, cocoa and salt. Add buttermilk and whisk until smooth and combined. 
  5. Add remaining chocolate bits and half the raspberries. Fold through. 
  6. Divide the mixture evenly among muffin pan holes then gently press remaining raspberries into tops. 
  7. Bake for 20 minutes or until slightly firm to touch. 
  8. Stand in pan for 10 minutes. Serve warm. 

Makes 12 muffins

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