Being the baker of the family, its up to me to prepare my own Mother’s Day treats. Not that I’m complaining – I love to bake, and Mr Fare Sage is in charge of something delicious for dinner – but it will be fun to see what gets created when the kids are old enough to bake on their own. With that in mind, I wanted to capture the recipe for these amazing triple chocolate raspberry brownie muffins now so when my girls are in charge of the baking, they can make them too.
These triple chocolate raspberry brownie muffins are are definitely not for the faint hearted. Like any good brownie they’re full of butter, sugar and chocolate. But Mothers Day in New Zealand comes but once a year, right? They’re super rich with chocolatey goodness and so so delicious.
Crisp and crunchy on the outside, moist and soft on the inside, these brownie muffins are a sensational treat. Just when you think there’s too much chocolate (is that really possible?!) you come across a little pop of tart raspberry that provides just the right balance.
Made in one pot, not only are these triple chocolate raspberry brownie muffins glorious to eat, they’re so easy to prepare, and even better, theres hardly any mess to clean up. Amazing still warm from the oven, their flavour actually improves with time so the day-old one I’ve just consumed while writing this, tasted even better that yesterday’s sampler! I can’t think of a better treat!
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Cook time:
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Serves: 12 muffins
- 1 tbsp instant coffee
- 1 tbsp water
- 185g butter
- 3 tbsp cocoa powder
- 1 cup soft brown sugar
- ¾ cup white sugar
- 1 tsp vanilla essence
- 2 eggs
- 2 cups plain flour
- 2 tsp baking powder
- ¼ cup dark chocolate, roughly chopped or use buttons or chocolate drops
- ½ cup milk chocolate, roughly chopped or use buttons or chocolate drops
- ½ cup white chocolate, roughly chopped or use buttons or chocolate drops
- ¾ cup frozen raspberries
- 2 tbsp oil
- 24 whole raspberries (optio
- Preheat the oven to 180C Bake. Grease a 12 hole muffin tin with spray oil (or butter). Cut 12 squares of greaseproof paper and press them into the muffin tin holes, leaving the edges poking out.
Note: you can use paper muffin cases if you prefer, but make sure they are very good quality greaseproof ones. The amount of butter and oil in this recipe makes these brownie muffins too greasy for standard muffin cases. - Place the coffee, water, butter and cocoa into a large saucepan and stir over a medium heat until the butter is melted. Stir in the sugars and vanilla essence. Cook gently, stirring frequently, for 2-3 minutes until the sugar has melted. Remove from the heat and set aside to cool for 10 minutes.
Note, if you don't allow the mixture to cool slightly, the eggs will likely scramble when you add them. - Once the mixture has cooled slightly, break in the eggs and beat well with a wooden spoon. Sift in the flour and baking powder and combine well. Stir in the oil.
- Break the raspberries up a little with your fingers and stir through the brownie mixture. Stir in the roughly chopped chocolate. Carefully spoon the mixture into the prepared muffin tin. If using, gently press two raspberries into the top of each muffin.
- Bake for 30-35 minutes. Remove from the oven and rest the muffin tray on a wire rack to cool.
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