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.
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.
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.
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.
Per Serving: 163 calories;10 g fat;
17.6 g carbohydrates;
2.1 g protein;
49 mg cholesterol;
90 mg sodium.