Spring Raspberry Ganache Mini Brownies

Spring Raspberry Ganache Mini Brownies are a delightful fusion of rich chocolate flavor and fresh, fruity tartness. These bite-sized treats are topped with a silky raspberry-infused ganache that brings a seasonal twist to the classic brownie. Perfect for spring gatherings, tea parties, or as a charming dessert after a meal, these mini brownies offer elegance and indulgence in every bite.

Why You’ll Love This Recipe

These mini brownies are more than just cute—they’re decadently rich and perfectly portioned. The deep chocolate base is moist and fudgy, while the raspberry ganache adds a bright contrast that’s both sweet and tangy. They’re easy to make in a mini muffin tin and are ideal for entertaining. Whether you’re preparing them for a celebration or a casual treat, these brownies will impress guests with both their flavor and presentation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsweetened cocoa powder
• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Semisweet or dark chocolate chips
• Heavy cream
• Fresh raspberries
• Powdered sugar (optional, for garnish)

directions

1. Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line with mini cupcake liners.
2. In a medium bowl, whisk together cocoa powder, flour, baking powder, and salt.
3. In a separate large bowl, melt the butter and mix in the sugar, then beat in the eggs and vanilla until smooth.
4. Gradually stir the dry ingredients into the wet mixture. Fold in the chocolate chips.
5. Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
6. Bake for 12–15 minutes or until a toothpick inserted comes out with a few moist crumbs. Let them cool completely.
7. For the ganache, heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over chopped chocolate in a bowl. Let sit for 1 minute, then stir until smooth.
8. In a blender, puree the raspberries and strain to remove seeds. Stir the raspberry puree into the ganache until fully combined.
9. Spoon or pipe the raspberry ganache over the cooled brownies.
10. Optional: Garnish with a fresh raspberry or a dusting of powdered sugar before serving.

Servings and timing

This recipe yields approximately 24 mini brownies.
Prep time: 20 minutes
Cook time: 15 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 5 minutes

Variations

• Lemon Raspberry Ganache: Add a teaspoon of lemon zest to the raspberry ganache for a citrusy touch.
• White Chocolate Brownie Base: Swap dark chocolate chips for white chocolate for a sweeter contrast with raspberries.
• Nutty Twist: Add chopped hazelnuts or almonds to the brownie batter for extra texture.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Vegan Option: Use dairy-free butter, egg substitutes, and coconut cream for the ganache.

storage/reheating

Store the mini brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them (without ganache) for up to 2 months. Thaw and top with ganache before serving. To reheat, warm briefly in the microwave for 10–15 seconds, though they are best enjoyed at room temperature or chilled.

FAQs

How do I keep the brownies from overbaking?

Monitor them closely after 12 minutes. They should have set tops but still be soft in the center when tested with a toothpick.

Can I use frozen raspberries for the ganache?

Yes, thaw and drain them before blending to avoid excess moisture in the ganache.

What type of chocolate works best for the ganache?

Use high-quality semisweet or dark chocolate for the smoothest texture and richest flavor.

Can I double this recipe?

Absolutely. Simply double the ingredients and use multiple mini muffin pans or bake in batches.

Are these brownies suitable for kids?

Yes, they’re bite-sized and kid-friendly. You can reduce the ganache if you prefer a less rich treat.

Can I make these in a regular muffin pan?

Yes, just adjust the baking time to 18–20 minutes and check for doneness.

How far in advance can I make these?

You can bake the brownies a day ahead and add the ganache just before serving for the freshest taste.

What if I don’t have a blender for the raspberry puree?

You can mash the raspberries and strain them manually through a fine mesh sieve.

Can I use a boxed brownie mix?

Yes, prepare the boxed mix as directed, then follow the ganache instructions for a shortcut version.

Can I add other fruits to the ganache?

Yes, strawberries or cherries also work well when pureed and combined with chocolate.

Conclusion

Spring Raspberry Ganache Mini Brownies are an elegant and flavorful way to celebrate the season. Their rich chocolate base and vibrant ganache topping strike a perfect balance between indulgence and freshness. Whether you’re baking for a party, gifting treats, or simply craving a spring-inspired dessert, this recipe delivers both beauty and taste in a delightful miniature form.

Print