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!

brownie bites topped with raspberry

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.

several brown bites, one with a bite missing

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’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? 😉

overhead of brownie bites topped with raspberry surrounded by a few chocolate chips

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.

side view close up of several brownie bites

And just in case you love chocolate and raspberries together as much as I do…

Chocolate Raspberry Donuts with Raspberry Glaze

Chocolate Lemon Cupcakes (Raspberry-Filled)

Raspberry Brownie Bites

Servings: 24
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!


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.
Calories: 110kcal, Carbohydrates: 10g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 34mg, Sodium: 74mg, Potassium: 83mg, Fiber: 1g, Sugar: 5g, Vitamin A: 184IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Dessert
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!