Raspberry Brownie Cups

I’m taking a break from blogging for the next few weeks, possibly more, while I catch up with family and friends in India. Since this is going to be my last post for a while, I wanted to sign off on a sweet note.

This is something I made a really long time back. It was inspired by a recipe I came across on the Hershey’s website.
Ingredients:
(For approximately 6 medium and 12 mini muffins)
Dry ingredients:
2/3 cup all-purpose flour
1/3 cup cocoa powder
1 oz packet of mint flavored sipping chocolate
½ tsp baking powder
¼ tsp salt

Wet ingredients:
2 eggs
¾ cup brown sugar (adjust according to taste)
¼ cup oil
¼ cup buttermilk

¾ cup raspberries (for folding into the batter)
Powdered sugar (for dusting)

Method:
Preheat the oven to 350 degrees F. Line the muffin pans with paper liners. Place 2-3 raspberries at the bottom of each muffin cup.

In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry ingredients and mix well till the whole batter comes together. (Too much mixing will result in brownies that are too dense/heavy.) Gently fold in the remaining raspberries.

Fill muffin cups 2/3 full with batter. Bake for 18-20 minutes (check after 15 minutes) or until a wooden toothpick inserted in the center comes out clean.
Remove from muffin pan, cool slightly, top with a dusting of powdered sugar and serve.

That's it for now. See you when I resume blogging!