Preheat the oven to 180°C and grease a silicone heart-shaped muffin tray.

Prepare the raspberry filling: Place the raspberries, 1 tbsp sugar and lemon juice in a small saucepan over medium heat. Simmer until reduced by half, then allow to cool completely.

Make the brownie base: Melt the chopped chocolate, butter and vanilla extract together in a heatproof bowl set over a saucepan of barely simmering water (ensure the bowl does not touch the water). Remove from the heat, stir in the 150g castor sugar and let it cool for a few minutes.

Combine: Beat in the eggs and bean purée. Sift in the flour, cocoa powder and salt, and fold until the mixture is smooth and glossy.

Assemble: Pour the mixture into the prepared moulds, filling each well halfway. Make a small dent in the centre, spoon in some raspberry purée, then top with more batter and level the surface.

Bake: Cook for 15-20 minutes, until the top begins to crack but the centre remains gooey. Remove from the oven and cool slightly before unmoulding.

Serve: Dust lightly with cocoa powder before serving.