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Raspberry & Chocolate Brownie Cakes |
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| Serves 8 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
100g dark chocolate (70% cocoa solids)
100g butter
2 eggs, beaten
230g golden caster sugar
100g self-raising flour
150g raspberries icing sugar for dusting
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Can be served with whipped cream or ice cream |
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Heat the oven to 180C/160
C Fan /gas 4. Melt the chocolate and butter in a saucepan over
a low heat and mix together. Remove from the heat and beat
in the eggs, sugar and flour. Add the raspberries and mix
gently.
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Pour into the muffin
cases and bake for 20 minutes. Cool slightly and then
gently take the cakes out of the tin. Lightly dust the
tops with icing sugar.
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DAILY
DINNERS 
