- makes 12 serves
- preparation 15 minutes
- cooking 35 minutes
- difficulty Easy level
Ingredients
- 1 quantity molten choc-chunk brownie mixture+
- 175 g raspberries
Instructions
- Preheat oven to 160°C (325°F).
- Lightly grease 12 x ½-cup-capacity (125 ml) muffin tins.
- Divide the brownie mixture between the tins and top with the raspberries, pressing in gently.
- Bake for 35–40 minutes, or until the puddings are just set.
- Turn out onto serving plates and serve warm.
Note
+ This recipe begins with uncooked brownie mixture – simply prepare the Molten choc-chunk brownie recipe until the end of step 2.
This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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