With a tray of this brownie mix - dark chocolate swirled with cream cheese and studded with raspberries - in your freezer, you'll always be only half an hour away from an amazing afternoon tea, dessert or a very lucky small person's lunchbox treat. Delicious though the classic fudgy base of this brownie is, it's the surprising bursts of sweet-tartness from the raspberries that really makes these outstanding. We make the mixture here and then freezie it in grease-proof paper lined foil trays, ready for you to bake at home any time you need a little pick me up. Bake from frozen in a 150C oven for 45 minutes  (35 minutes from defrosted) or until a skewer tests not exactly clean but not uncooked. We're after squidgy here. Cool in the tin on a rack before cutting into squares - it should make 9 to 16 squares, depending on greed or generosity. The cooled brownies will keep in a sealed container in the pantry (rather than fridge) for a week. I'll believe that when I see it. NB even when frozen, the brownie mix has a soft texture; don't worry: it hasn't defrosted.

dark chocolate, butter, egg, caster sugar, salt, plain flour, white sugar, cream cheese, vanilla extract, raspberries (MILK, EGG, GLUTEN, SOY)

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Serve warm with ice cream and berries on the side.