Hybrid brownies

Since I'm not very good at following recipes I never know how things will turn out — I've made cakes that looked scrumptious but wasn't edible... It can be rather embarrassing if you serve it when you have guests. To taste a cake before your guest arrive means that a piece will be missing when you put it on the table — not comme il faut. My solution is to make bars, cupcakes or muffins. I'm not quite sure to which group today’s hybrid belongs. I haven't forgot the flour — they are made without any!

165 g semi sweet chocolate
2 tbsp cocoa
50 g butter
2 eggs
2 tbsp. muscovado sugar
1½ tsp cardamom
80 g white chocolate, chopped (about ½ cup)
black currants — or any kind of berries or jam

Melt the chocolate add the butter and let melt, add the cocoa.
Beat sugar, cardamom and eggs well, add the chocolate and mix.
Add the white chocolate.
Fill 10 muffin cups with first 1 tablespoon of the batter then 1 teaspoon black currents and put the remaining batter on top of the berries.
Bake for 15 - 18 minutes at 175°C.