Mini Dessert Brownies with Raspberries

Mini dessert brownies with raspberries are garnished with homemade ganache and a raspberry for a perfect little, bite-sized dessert or easy petit four.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 163 Calories

Ingredients

• 1 cup butter
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 2 teaspoons all-purpose flour
• 2 teaspoons butter
• 3 ounces bittersweet chocolate, finely chopped
• 28 fresh raspberries
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.33333334326744 cup heavy cream
• 1.5 cups white sugar
• 0.66666668653488 cup unsweetened cocoa powder

Recipe Instructions

Step 1

Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin tin and an 8-inch square baking pan with 1 teaspoon butter and 1 teaspoon flour each.

Step 3

Melt 1 cup butter in a large saucepan over medium heat. Off heat, stir in sugar, eggs, and vanilla extract until smooth. Gently fold in 1 cup flour, cocoa powder, baking powder, and salt.

Step 4

Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the prepared baking pan.

Step 5

Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from the oven; cool in the pans for 5 minutes.

Step 6

Transfer mini brownies to a wire rack to cool. Cool pan brownies in the pan, about 2 hours. Cut into 16 small squares.

Step 7

Place chopped chocolate into a bowl; pour hot cream over top and whisk until smooth. Cool until thickened, about 2 hours.

Step 8

Place a dollop of chocolate ganache onto each brownie piece; top each with 1 raspberry.