Cupcake Chocolate and Blackberry Brownies

Jenny Bristow cooks up some delicious treats at the Tesco Taste NI Festival using Neill’s Flour!

A great treat, easy to make for any age & can be packed with fresh blackberries and nuts for extra texture. No butter or spread in this recipe and reduced sugar.

Difficulty easy
Preparation Time 5-10 minutes
Cooking Time 15-18 minutes
Servings 12
Cupcake Chocolate and Blackberry Brownies
  • 100g/ 4oz Neill’s self raising flour
  • 25 g /1g cocoa powder
  • 75g/ 3 oz dark chocolate
  • 75g/ 3oz extra light mayonnaise
  • 2 eggs
  • 25g/1oz soft brown sugar
  • 50g/ 2oz caster sugar
  • 25g/ 1oz blackberries or blueberries
  • 25g/1oz chopped nuts (optional)

Main Instructions
  1. Sieve the self raising flour, cocoa powder into a bowl
  2. Beat together the egg yolks separated with the caster sugar until light and fluffy. Add the brown sugar and beat for 1 min, along with the mayonnaise.
  3. Heat the chocolate pieces in a bowl over a pan of hot water until melted. Cool slightly before adding to the egg, sugar & mayonnaise mixture and add to the flour & cocoa.
  4. Beat the egg whites until fluffy.
  5. Add the beaten egg whites, blackberries and nuts if being used. Mix lightly then transfer to cup cake cases before baking in the oven 190ºc for 15-18 minutes.
  6. Serve hot or cold!
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