Mini Dessert Brownies with Raspberries

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

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.

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

Categories

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