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Raspberry-Topped Chocolate Brownies
  • 1-1/4 cups dark chocolate, chopped
  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 3 eggs
  • 1/4 cup all-purpose flour
  • 1-1/2 cups fresh raspberries, for topping and garnish
  1. Preheat oven to 150°C (300°F). 

  2. Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted and smooth. 
  3. Place the eggs and flour in a bowl and whisk until well combined. Whisk in the chocolate mixture until combined. 
  4. Pour into lightly greased mini springform cake tins and top with the raspberries.

  5.  Bake for 35–40 minutes or until cooked when tested with a skewer.
  6. Serve the tarts with the chocolate ganache (ganache recipe further down in this post).

    Makes 4.