baking · vegetarian
Dark chocolate brownie cups with raspberries
Four fudgy brownie cups made with almond flour. Fresh raspberries cut the richness.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and tree nuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 325°F (165°C) and line four muffin cups.
-
2
Melt the chocolate and butter together and let it cool a little.
-
3
Whisk the egg and sugar, stir into the chocolate, then fold in the almond flour and cocoa.
-
4
Divide between the cups and bake 14 to 18 minutes, until the edges are set and a skewer comes out with moist crumbs. Cool, then top with raspberries.
