Dark Chocolate & Raspberry Mug Brownie
10 min · Easy
#comfort#dessert#kid-friendly#quick
Midnight chocolate emergency, solved in ten minutes. A rich, fudgy dark-chocolate brownie with a molten middle and bursts of tart raspberry, baked straight in the dish. Grab a spoon while it's warm and gooey — sharing is optional.
Ingredientsfor 4 portions
- 1 cup All-Purpose Flour
- 8 tbsp Cocoa Powder
- 20 tsp Granulated Sugar
- 4.3 tbsp Butter, melted
- 0.3 cup Whole Milk
- 60 g Dark Chocolate, chopped
- 1.2 cup Raspberries
- 1 large egg Large Eggs
Steps
- Heat the oven to 180 °C. Whisk the melted butter with the sugar, egg and milk until smooth and glossy.
- Fold in the flour and cocoa until just combined — stop as soon as the streaks vanish to keep the crumb fudgy.
- Stir through most of the chopped dark chocolate so it melts into molten pockets as it bakes.
- Spread into small baking dishes or ramekins and press the raspberries and remaining chocolate over the top.
- Bake for 12–15 minutes until set at the edges but still soft in the middle, and eat warm while the centre oozes.
