Indulgence takes on a whole new meaning with these divine chocolate raspberry brownie bites. The bite-sized morsels of sheer bliss embrace the happy juices of warm raspberry within their rich chocolatey goodness. It's not just a treat for the holidays; it's an irresistible seduction for your Valentine.
I had a hunch going in that these brownie bites were going to be worth the bake. And once they were out of the oven, I was thrilled. Gooey and studded with red raspberries, the tart juices pop in the mouth, melding with the dark, sweet chocolate!
To top it all, the chocolate raspberry brownies are fast! If you have all the ingredients for the raspberry and chocolate brownies measured and ready, it takes 10 to 15 minutes to make the batter and another 10 to 12 minutes to bake them.
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TRY THESE RASPBERRY AND CHOCOLATE BROWNIES BECAUSE
Raspberries and chocolate make a pretty darn good match.
The brownie raspberry batter is very forgiving, making it perfect for beginners.
These are THE brownies for Valentine's (and every other occasion).
The small size makes them an ideal treat and sweet addition to parties and potlucks.
HOW TO MAKE CHOCOLATE RASPBERRY BROWNIE?
Step 1: On a double boiler or in the microwave, combine butter and chocolate chips.
Step 2: Stir until you have a glossy mixture, and then add in sugar.
Step 3: Mix well and let the brownie bite batter cool for 5 minutes.
Step 4: Whisk in the eggs and vanilla extract. Mix well.
Step 5: Sift in flour and cocoa powder. Don’t overmix. Combine just until no dry streaks are visible.
Step 6: Fold in chocolate chips and frozen raspberries.
Step 7: Working with quick hands (I explain in the notes why), drop 2 to 2.5 tablespoons of the chocolate raspberry brownie batter into the cavities of a liberally greased mini muffin pan.
Step 8: Level the top slightly. Garnish with a frozen raspberry and a couple of more chocolate chips (if your heart so desires).
Step 9: Bake for 12 to 14 minutes.
Final step: Cool for a good 15–20 minutes. Carefully remove from pan, cool, and serve!
BROWNIE WITH RASPBERRY RECIPE NOTES
- The trick to baking brownies in a mini muffin tin is to grease the cavities really, really well, even if you have a non-stick pan.
- Use softened or melted butter to grease the cavities. I suggest going in with your fingers to cover all the nooks. I made 30 brownie bites, and none stuck to the pan.
- Or line with parchment paper or silicone liners.
- Room-temperature ingredients mix faster and give the best result.
- There is no need to thaw the raspberries. Use them frozen and with a gentle hand so they don’t break.
- Dust off your digital kitchen scale and measure each ingredient. I cannot emphasize enough how useful it is, particularly with the flour, too much of which makes the chocolate brownies dense.
- Don’t have a kitchen scale? Spoon the flour into your cup and level with a knife. Don’t overpack it.
- Once you add the raspberries to the batter, work super quickly because, as they thaw, they can create a liquid mess.
- Do not overbake these raspberry brownie bites. Slide them out of the oven as soon as you notice the brownie crown is slightly cooked. Completely cooked is overbaked and dry for these mini brownies. You want fudgy centers with a shiny, crackly top and edges.
- It’s important to let the brownies cool before you remove them from the muffin pan. Use the tip of your knife to loosen the edges. Take out the brownies and then finish cooling on the wire rack.
FAQ
Absolutely! If you don’t have mini pans, a regular muffin pan will work in a pinch. You can also bake these in an 8" or 9" square baking tin. Just remember to adjust the baking time.
Since this is a brownie with raspberries, it can get a little funky on the countertop. They are best stored in the refrigerator where they will be good for 10 days.
RASPBERRY BROWNIES SUBS & SWAPS
Butter: I used the regular, salted version. Add a quarter teaspoon salt to the brownie bites recipe if you have unsalted butter.
Sugar: I love the thick, caramelly flavor of muscovado sugar. Plus, it keeps the chocolate raspberry brownie moist. That said, brown sugar, caster sugar, or granulated sugar are good substitutes.
Vanilla extract: Homemade or store-bought, either will do the magic.
Chocolate: As I always say, find good-quality couverture chocolate, and your bakes will go from good to wow. My recipe has 55% dark chocolate, but you can go darker or lighter.
Eggless: I haven’t made these particular two-bite brownies without eggs. But I can safely say that two flax eggs will do the same job as they did for my peanut butter brownies. Mix 1 part water with 3 parts flax powder to make 1 flax egg.
Fruit: Fresh raspberries are exorbitant in India because they are imported. Frozen ones are easily available and just as delicious. Don’t want raspberries? Switch to fresh strawberries and make these brownies for Valentine's Day, not just Christmas or New Year's!
MORE HOLIDAY BROWNIES
Gluten-Free Chocolate Brownies
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these chocolate raspberry brownie bites as much as we do!
📖 Recipe
Chocolate Raspberry Brownie Bites
Ingredients
- 1/2 cup Butter
- 1 cup Chocolate chips 55%
- 1 cup Muscovado sugar You can also use brown sugar or regular granulated sugar
- 2 Eggs
- 3/4 cup All-purpose flour
- 2 tbsp Cocoa powder
- 1/3 cup Chocolate chips 55%
- 1 cup Raspberry, frozen You can also use fresh raspberries
Instructions
- Preheat your oven to 180 C. Butter the cavities of 2 12-cup mini-muffin pans.
- Combine butter and chocolate chips in a large bowl. Place this bowl over a pan of just simmering water.You can also microwave these for 1.5 minutes - in spurts of 30 seconds.
- Mix the chocolate and butter until melted.
- Take it off the heat. Stir until the mixture is smooth and glossy.
- Whisk in the sugar.
- Let this mixture cool for 5 minutes, then add the eggs and vanilla extract. Whisk well for 1 minute.
- Fold in the flour and cocoa powder.
- Fold in the chocolate chips and frozen raspberries.
- Scoop the batter into the grease muffin tin. Top with a raspberry and a couple of chocolate chips.
- Bake at 180 C for 18 to 20 minutes or until the brownies are set and the tops or cracked and shiny. Let cool in the pan on a wire rack for 10 minutes.
- Using the tip of a knife, carefully remove the brownies from the muffin molds and cool on a cooling rack.
- Serve warm or at room temperature. Enjoy!
- These keep well in the refrigerator, in an air-tight container, for 10-12 days.
Harshita says
Hey! Can these be baked by scooping the dough using a cookie scooper or do they need to be baked in a mini muffin tin?
Natasha Minocha says
Hi Harshita, I haven't tried baking these in a cookie form. So far I've baked these in a mini muffin pan only. Hope this helps:)