Mini Dessert Brownies with Raspberries recipe
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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
Nutrition Info
- 162.9 caloriescarbohydrate: 17.6 gcholesterol: 48.8 mgfat: 10 gfiber: 1.2 gprotein: 2.1 gsaturatedFat: 6 gservingSize: -sodium: 90 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Mini Dessert Brownies with Raspberries
Directions
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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.