I’ve been reading Jessie Burton’s fascinating novel The Miniaturist, and by no small coincidence seem to have subconsciously  reverted to baking all manner of cakes, brownies and slices in my newly acquired mini loaf trays. I’m now the proud owner of three such tins having been completely won over by how beautifully the simplest batter is transformed into the most exquisite one person treat.

There is something undeniably decadent and delicious about biting into your very own individual sized mini chocolate brownie bar.  Studded with just the right amount of raspberries, firm and almost  crunchy on the edges, gooey in the centre with a perfectly cracked top. All the best bits of a brownie in one simple package that doesn’t need to be shared with anyone, if you don’t care to. Even better, each brownie is easily transportable. No messy cutting into squares and slices. The perfect offering to fill all those Spring Fair cake boxes that are about to be sent home from school. 

Raspberry Chocolate Brownie Bars

Makes 8 mini loaf sized bars or 1 large 20cm square brownie

125g unsalted butter, cubed
100g bitter-sweet chocolate, chopped
2 tablespoons honey
1 teaspoon pure vanilla extract or paste.
2 eggs
1 cup caster sugar
3/4 cup plain flour, sifted
a pinch of salt
1 cup frozen raspberries

PREHEAT oven to 180C. Butter and line the bases of an 8 hole mini loaf tin or a large 20cm square baking tin.
MELT butter in a saucepan over low heat. When half melted add chocolate, stirring until it has melted and the mixture is smooth.
REMOVE from heat and allow to cool. Stir in honey and vanilla.
IN A SEPARATE bowl beat eggs and sugar until thick and creamy.
FOLD IN cooled chocolate mixture, then flour, salt and raspberries.
POUR into the prepared baking tin.
BAKE mini brownie bars for 15 minutes (30 minutes for the larger 20cm square tin) centre rack position until well risen and surface just beginning to crack.  Remove from oven and allow to cool a little before removing from the tin. The larger brownie can be sliced into squares. Dust with icing sugar. Serve with ice cream if using as dessert.