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Raspberry brownie muffin cakes
Preheat the oven to 180°C / 350°F / Gas mark 4.
Butter 12 holes of a deep muffin tray and line each hole with muffin cases.
Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, over a pan of barely simmering water.
Heat, stirring now and again until everything is melted, then remove from the heat and leave to cool.
Sift in the flour, cocoa, baking powder and a pinch of salt together in a large bowl.
Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g of the chocolate to the dry ingredients, then mix until just combined.
Divide the mixture between the holes of the muffin cases, making sure each one gets a few berries.
Bake for 15-18 minutes or until cooked but still gooey in the centre.
Leave to cool for 30 minutes in the tin before transferring to a wire rack to cool completely.
Top them with a dusting of sugar and extra some extra raspberries on top if you like.
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