Raspberry Brownie Bites
Easy to make Brownie Bites! An ultra chocolatey, fudgy brownie base is topped with a 2-ingredient dark chocolate ganache and a fresh raspberry. They’re the ultimate chocolate-raspberry treat!
These Raspberry Brownie Bites just sort of happened, and as I was photographing them over the weekend I couldn’t get over how much they looked like a Valentine’s Day treat. I decided I’d better share them with you as soon as possible in case you need some fudgy chocolatey goodness in your life.
I created this recipe for a couple of reasons. First, we had dinner at our friends’ house over the weekend, and I was in charge of bringing dessert. Risk taker that I am (ha!) I thought I’d take advantage of the opportunity to test a new recipe. Lucky for me these brownie bites were a hit!
The other reason why I made these Brownie Bites? It’s been way too long since I’ve shared a brownie recipe here! I’ve tested a few over the past couple of months, and had just as many recipe fails. Until these brownie bites. I’m so happy with the way these turned out and I’ve already made a second batch… the very next day. I had to make sure the recipe was reliable, right? 😉
To make these, we start by making the brownie bite base. These brownies are ultra chocolatey and fudgy, and I could eat way too many of them plain. After the brownie bites bake (in a mini muffin tin), you’ll press a small well into the center of each one using the back of a teaspoon.
The purpose of this little well? To hold some rich, chocolatey ganache, of course! The ganache is dark chocolate with a little bit of heated heavy cream to make it ultra melty and smooth. Spoon some ganache onto each brownie bite, top with a fresh raspberry, and viola! Raspberry Brownie Bite heaven.
And just in case you love chocolate and raspberries together as much as I do…
Raspberry Brownie Bites
For the brownie bites:
- 1/2 cup unsalted butter
- 3 ounces ½ cup bittersweet chocolate chips
- 3/4 cup coconut palm sugar (or granulated sugar)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup white whole wheat flour (or all-purpose flour)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 large eggs
- 24 fresh raspberries
For the ganache:
- 2 ounces heaping 1/3 cup bittersweet chocolate chips
- ¼ cup heavy cream
- Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick spray.
- In a small saucepan, melt the butter and then stir in the 3 ounces chocolate chips until melted. Pour the mixture into a medium bowl. Stir in the sugar and vanilla and set aside to cool slightly.
- Meanwhile, whisk together the cocoa powder, flour, salt, and baking powder.
- Whisk the eggs into the melted chocolate mixture until the mixture is smooth and shiny. Add the cocoa/flour mixture to the bowl and use a rubber spatula to mix until just incorporated. Do not overmix.
- Scoop the batter into the muffin tin wells (I use my small cookie scoop).
- Bake for 9-11 minutes, until a toothpick inserted into the center of a brownie comes out with just a few small crumbs attached. Use a teaspoon to press down the center of each brownie to make a small well. Let cool in the pan for 3 minutes before using a small rubber spatula to gently remove the brownies to a wire rack to cool.
- While the brownie bites cool, make the ganache. Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until it begins to boil. Pour hot cream over chocolate chips and let stand for 30 seconds; stir until chocolate melts and mixture is smooth. Spoon ½ teaspoon ganache onto top of each brownie bite and top with a fresh raspberry.
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