Winter Berry Forest Cake in a Cup

Pre Heat oven to 180° C.

In a bowl or stand mixer, add eggs, butter, vanilla, and sugar. Whip on high to medium speed until light and fluffy. About 5 to 10 min depending on speed and mixer.

In a separate bowl combine remaining ingredients and mix till all combined.

Pour flour, cocoa mixture into the whipped mixture and fold together with a spatula. By folding it you keep more air in the batter for a fluffy finish.

Lightly oil a 12-muffin tin. Evenly distribute batter into muffin tin and bake for 15 to 20 min or until a toothpick inserted in the center comes out dry.

Remove from heat and let cool.

In a medium saucepan (off heat) add water, half of the blackberries, and half of the raspberries. Whisk in cornstarch, lemon juice, and sugar.

Whisk over medium heat until starts to thicken.

Add remaining berries and bring to a light boil for (about 8 minutes).

Add brownie to a small glass or mason jar.

Top with berry mixture.

Top with whipped cream & mint.