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.
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.