Raspberry Brownie Bites

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.
FOR THE FROSTING:
5. 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.
6. Top the cooled brownie bites with frosting and garnish each with a fresh raspberry