Chocolate Raspberry Brownie Bites -

No ratings yet

Chocolate Raspberry Brownie Bites

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.

Prep Time25

Cook Time20

Course: Dessert

Cuisine: American

Servings: Brownies

Calories: 118kcal

Author: Natasha Minocha

Ingredients

1/2 cup Butter
1 cup Dark chocolate chips 55% Dark chocolate
1 cup Muscovado sugar You can also use brown sugar or regular granulated sugar
2 Eggs
1 tsp Vanilla extract
3/4 cup All-purpose flour
2 tbsp Cocoa powder
1/3 cup Dark chocolate chips 55% dark chocolate
1 cup Raspberry, frozen You can also use fresh raspberries

US Customary - Metric

Instructions

Preheat your oven to 180 C/ 350 F. 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.
1/2 cup Butter, 1 cup Dark chocolate chips
Mix the chocolate and butter until melted.
Take it off the heat. Stir until the mixture is smooth and glossy.
Whisk in the sugar.
1 cup Muscovado sugar
Let this mixture cool for 5 minutes, then add the eggs and vanilla extract. Whisk well for 1 minute.
2 Eggs, 1 tsp Vanilla extract
Fold in the flour and cocoa powder.
3/4 cup All-purpose flour, 2 tbsp Cocoa powder
Fold in the chocolate chips and frozen raspberries.
1/3 cup Dark chocolate chips , 1 cup Raspberry, frozen
Scoop the batter into the grease muffin tin. Top with a raspberry and a couple of chocolate chips.
Bake at 180 C / 350 F for 18 to 20 minutes or until the brownies are set and the tops are 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.
Chill the brownies for at least 30 minutes before serving. Enjoy!
These keep well in the refrigerator, in an air-tight container, for 10-12 days.

Video

Notes

The trick to baking brownies in a mini muffin tin is to grease the cavities really, really well. Or line them with silicone liners.
Use room-temperature ingredients. They mix faster and give the best result.
There is no need to thaw the raspberries. Use them frozen, 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.
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 top is shiny and crackly.
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.
Chill in the refrigerator for the fudgiest texture.

Nutrition