For the muffins: In a large bowl, mix together the flour, baking powder, salt and sugar.
 

In a separate bowl, mix together the egg, milk, melted butter and vanilla extract.

Add the liquid ingredients to the dry ingredients and mix gently to form a smooth dough (do not stir for too long). Carefully fold in the raspberries.

Fill the batter into muffin tins. The tins should be about 2/3 full (if you are not using silicone or paper tins, grease a heat-resistant muffin tin).

Place the muffin tins in the first drawer of the TwinCook 3. Set aside.

For the brownies: Melt the dark chocolate and butter in a heatproof bowl over a bain-marie (or in the microwave). Mix well and allow to cool slightly.
 

Beat the eggs and sugar in a bowl with a hand mixer or whisk until the mixture is light and creamy. Add the vanilla extract.

Stir the melted chocolate-butter mixture into the egg-sugar mixture.

Sift the flour, cocoa powder and salt into the bowl and fold in until a smooth dough is formed.

Carefully stir half of the raspberries into the dough. Set aside the remaining raspberries to place on top of the dough later.

Line a small, flat baking tin or heat-resistant baking dish with baking paper.

Pour the dough into the tin and spread the remaining raspberries evenly over the top.

For the first drawer set the Cake program at 160°C for 12-15 minutes.

For the second drawer set the Cake program at 160°C for 15-18 minutes.

As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button. 
 

When the time is over, remove the muffins and brownies from the drawers and allow to cool for 5 minutes. Dust the muffins with icing sugar and serve. Cut the brownies into pieces, garnish with the remaining raspberries and enjoy.