Brownie muffin with raspberries

Name: Brownie muffin with raspberries
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 3 Eggs (size M); 125 g Sugar; 1 pinch Salt; 100 g Flour; 200 g chocolate (60% cocoa content); 125 g Butter; 250 g Whipped cream; 150 g Raspberries; 12 Paper baking cups

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

3 Eggs (size M)
125 g Sugar
1 pinch Salt
100 g Flour
200 g chocolate (60% cocoa content)
125 g Butter
250 g Whipped cream
150 g Raspberries
12 Paper baking cups

Directions

1
Mix eggs, sugar and salt with a whisk. Fold the flour into the mixture. Roughly chop the chocolate and melt over a warm water bath. Cut butter into small cubes. Add to chocolate and melt while stirring. Stir chocolate butter into the egg mixture
2
Place 1 paper baking tin in each cavity of a muffin tray (12 cavities) and spread the dough into the tins. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Take the muffins out of the oven and let them cool down
3
Whip the cream with the whisks of the hand mixer until stiff. Sort the berries. Pass half of the berries through a sieve and fold into the cream. Peel paper cups from the muffins and spread the cream on the muffins. Decorate with remaining raspberries
4
Waiting time approx. 45 minutes