Sam’s Double Choc Raspberry Brownie Cups

14 Oct

These are made with the usual Double Choc Brownie recipe I use, however, in this case I substitute the plain flour with self raising flour. (You can make the normal recipe, if you want more of a “cupcake” rounded look. They still taste great.) If you DO substitute the self raising flour, for whatever reason, they rise, and then collapse in the middle. I suspect they are torn between the will to rise, and their insanely rich density, and it all gets too much for them. Happy accident for us, because it makes the perfect little cup to fill with raspberry buttercream, and then pop a sweet little raspberry on top. If they don’t want to sink in the middle I find calling them horrid names while banging the tray on a chopping board (while they are still hot) helps. 🙂

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For me, in this case, the raspberry buttercream, and even more so the raspberry on top is, as they say on the Telly, the real “hero” here. For me, it cuts through the heaviness of the chocolate brownie.

What’s in the buttercream?

Based on the basic recipe in The Australian Woman’s Weekly Cookbooks: BAKE

  • 125 grams unsalted butter
  • 240 grams pure icing sugar (You might need to adjust this and add more, depending on your raspberries. Keep it handy.)
  • a few raspberries, keep adding until you are happy with the taste/colour (I use frozen, because that’s what I usually have around.)

Beat the butter, until it is as white as possible. Sift the icing sugar. Push the raspberries through a sieve (I usually use both the juice and the pulp, because I like the raspberry seeds in the buttercream, but pushing it through the sieve breaks the fruit down.) Beat the icing sugar and the raspberry “puree” into the butter in two batches. Use a piping bag and nozzle to pipe into the brownies. (If you do not have a piping bag, Google how to make them out of a plastic bag, or greaseproof paper, it’s pretty easy.)

These brownies are full on rich, like for reals people. Rich as, bro. Enjoy!

A note, but not a lecture: When buying the choc chips and the cocoa powder, I strictly avoid the Nestlé brand. I initially came across the international boycott of this brand at my first University. They had a campus wide ban, and I was cranky because I couldn’t buy a certain chocolate bar I liked. It was an effective way of getting the message out there, and it certainly changed my view of things.
There is plenty of information about this boycott on the internet, and I’ll allow you to do your own research. 2 minutes of Googling and you’ll know enough to inform your choice.

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