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
Topping
- 28 fresh raspberries
Ganache
- 1/3 cup heavy cream
- 3 ounces bittersweet chocolate, finely chopped
- 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
- 2/3 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
Step 7
Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
Step 8
Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.
Cook’s Notes:
Since I only have 1 mini muffin pan, I baked the brownie batter in both a mini muffin tin and an 8-inch square pan which resulted in 12 round mini brownies and 16 square mini brownies, which was perfect.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 28 | |
Calories 163 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat6g | 30% |
Cholesterol49mg | 16% |
Sodium90mg | 4% |
Total Carbohydrate18g | 6% |
Dietary Fiber1g | 4% |
Total Sugars12g | |
Protein2g | |
Vitamin C1mg | 4% |
Calcium17mg | 1% |
Iron1mg | 4% |
Potassium67mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this