Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray. To a microwave-safe bowl, add butter and chocolate chips and microwave in 30-second intervals, mixing until melted and smooth.

To a large bowl, add eggs and egg yolks, whisking until foamy. Gradually add dry brownie mix into egg mixture until combined. Stir in melted chocolate mixture. Fill each muffin cup evenly with brownie mixture.

Bake cakes until edges are set but centers are still oozy, 10 to 12 minutes. Let cool 10 minutes. Loosen each cake with a knife around the edges. Dust with confectioners' sugar and garnish with raspberries to serve.

Source: Hannaford fresh Magazine, January February 2024