Mini Dessert Brownies with Raspberries | The Best Recipes

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Mini Dessert Brownies with Raspberries

"My daughter wanted brownies with raspberries for her class as a treat for her birthday and since I did not want to make huge brownies for all the kids I came up with these mini desserts."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 28M	Ready in : 2H58M

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each. Watch Now
• Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar, eggs, and vanilla extract until smooth. Fold in 1 cup flour, cocoa powder, baking powder, and salt gently. Watch Now
• Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the square pan.
• 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 oven and cool in the pan for 5 minutes.
• Transfer round brownies to a wire rack to cool. Let 8-inch pan of brownies cool in the pan, about 2 hours. Cut into 16 small squares.
• Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
• Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
• Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.

Notes :

• Since I only have 1 mini muffin pan, I baked the brownie batter in both a mini muffin tin and an 8-inch square pan which resulted in 12 round mini brownies and 16 square mini brownies, which was perfect.
• If you forget the ganache in the fridge (it has happened to me!) and it gets too hard, just put a couple of tablespoons at a time in a small bowl and heat in the microwave for a few seconds until softened and then put little dollops on your brownies to "glue" the raspberries.

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