Try this quick and easy vegetarian dessert recipe from Donna Hay's Basics to Brilliance.
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