If I was a Malteser…
I’d be quite happy to make friends with some raspberries…
And hangout in a fudgy chocolate brownie batter…
I’d be more than happy to be baked to a gooey consistency…
Comfy in my new home with my new friends…
Over the moon to be appreciated as more than just a poppable snack…
Yes, I’d be more than okay to end my days here.
Chocolate Brownie Cakes with Raspberries and Maltesers
75g plain flour
35g cocoa powder
65g brown sugar
100g caster sugar
80g unsalted butter, melted and cooled
1 teaspoon vanilla extract
100g dark chocolate Maltesers
100g fresh raspberries
Pinch fine sea salt
Preheat the oven to 160°C. Lightly grease a 6 hole muffin tin. Set aside.
Put the flour, cocoa powder, brown sugar, caster sugar, butter, vanilla and eggs into a large bowl and mix until combined. Add the Maltesers and stir.
Divide the batter evenly between the muffin cups. Top each with the raspberries, pressing them gently into the batter.
Bake for 35 – 40 minutes or until just set. You want them to be still gooey in the centre.
Best eaten when they are still slightly warm from the oven, but also totally more-ish at room temperature.