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Mini Dessert Brownies with Raspberries

Rated as 5 out of 5 Stars
111

"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."
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Ingredients

2 h 58 m servings 163
Original recipe yields 28 servings (28 mini brownies)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
  7. Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
  8. Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.

Footnotes

  • Cook's 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.

Nutrition Facts


Per Serving: 163 calories; 10 17.6 2.1 49 90 Full nutrition

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Reviews

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I made these for Christmas and they are so good! I followed the recipe exactly, but only made the mini muffin size. I had leftover ganache from another recipe, so I topped with that and some gin...

I made used all the batter to make mini brownie muffins. It made 48 minis. Delicious!

came out great