Description
My daughter wanted brownies with raspberries for her class as a treat for her birthday and since I did not want to make huge brownies for all the kids I came up with these mini desserts.
Ingredients
- 2 teaspoons butter
- 2 teaspoons all-purpose flour
- 1 cup butter
- 1 ½ cups white sugar
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup heavy cream
- 3 ounces bittersweet chocolate, finely chopped
- 28 fresh raspberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each.
- Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar
- eggs
- and vanilla extract until smooth. Fold in 1 cup flour
- cocoa powder
- baking powder
- and salt gently.
- Spoon batter into the prepared muffin cups using a small ice cream scoop
- filling each 3/4 full. Pour remaining batter into the square pan.
- Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached
- about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from oven and cool in the pan for 5 minutes.
- Transfer round brownies to a wire rack to cool. Let 8-inch pan of brownies cool in the pan
- about 2 hours. Cut into 16 small squares.
- Heat cream in a small saucepan over medium heat until it almost boils
- about 3 minutes.
- Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened
- about 2 hours.
- Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.
Prep Time: 30 mins
Cook Time: 23 mins
Total Time: 2 hrs 58 mins
Servings: 28