RASPBERRY BROWNIE BITES
RASPBERRY BROWNIE BITES

The delicious combination of raspberries and chocolate.

22-25 servings 15 min 30 min Easy

Ingredients

    BROWNIES:
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 2/3 cup all purpose flour
  • 2/3 cup semi-sweet chocolate chips
  • 2 eggs lightly beaten
  • 1/3 cup vegetable or canola oil
  • 1 tablespoon water
  • 1/4 cup raspberry jam or preserves
  • RASPBERRY FROSTING:
  • 6 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar sifted
  • 2 tablespoon fresh raspberry puree
  • 22 fresh raspberries for topping

Directions

    FOR THE BROWNIES:Preheat oven to 325°F. Grease a mini-muffin tin and set it aside.
  1. In a large bowl, stir the cocoa powder, sugar, salt, baking powder, flour, and chocolate chips until combined. Add eggs, oil, and water and stir with a rubber spatula or wooden spoon, until just combined. Do not over mix.
  2. Divide the batter evenly between mini muffin cups, filling each about 2/3 full. Top each portion of batter with a 1/2 teaspoon of raspberry jam. Using a toothpick, swirl the jam into the batter.
  3. Bake the brownies for 13-16 minutes, rotating the pan halfway through cooking time. The brownies are done when a toothpick inserted into the center of the brownies comes out without raw batter on it .
  4. Cool the brownies in the pan on a wire rack for 10 minutes, then remove the brownies from the pan and cool completely.
  5. FOR THE FROSTING:
  6. Beat butter and powdered sugar for several minutes, until light and fluffy. Add raspberry puree and beat until thoroughly combined. If you want the frosting thicker, add a little more powdered sugar.
  7. Top the cooled brownie bites with frosting and garnish each with a fresh raspberry

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