Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease 2 x 6-hole Texas muffin pans. In a medium saucepan, combine dark chocolate and butter on low, stirring until melted and smooth.
2.Sift flour and cocoa into a large bowl. Stir in brown sugar, frozen raspberries and white chocolate.
3.In a medium bowl,whisk eggs, sour cream and vanilla with a fork.Stir butter mixture and egg mixture into flour mixture. Divide between pan holes and bake for 8 minutes.
4.Remove from oven and place a chocolate on topof each brownie. Bake for 10 minutes until a skewer comes out with a few moist crumbs clinging. Cool completely in trays.
5.Remove from trays, then serve dusted with icing sugar and accompaniedby raspberries.
Note
- Dust with cocoa for an extra-decadent topping.