Raspberries and Chocolate are the perfect pair and these Fudgy Chocolate Puddings with Raspberries offer a superb combination.
Preheat oven to 160°C (325°F). Lightly grease 12 x ½-cup-capacity (125ml) muffin tins. Divide the brownie mixture between the tins and top with the raspberries, pressing in gently. Bake for 35–40 minutes or until the puddings are just set. Turn out onto serving plates and serve warm. Makes 12
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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+ This recipe begins with uncooked brownie mixture – simply prepare the basic recipe until the end of step 2.
Perfect as individual desserts, serve warm puddings with double cream.
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