Description
These Spring Raspberry Ganache Mini Brownies are delightful bite-sized treats that combine rich, fudgy brownies with a luscious raspberry-infused chocolate ganache. Topped with fresh raspberries, they offer a perfect balance of sweetness and tartness, making them an ideal dessert for springtime gatherings or elegant occasions.
Ingredients
Units
Scale
- Brownies
- 1/2 cup unsalted butter
- 3 ounces bittersweet chocolate, chopped
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 large eggs
- 24 fresh raspberries
- Kristine’s Kitchen
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- The Floating Kitchen
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- Ganache
- 2 ounces bittersweet chocolate, chopped
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin with nonstick spray.
- Kristine’s Kitchen
- In a small saucepan, melt the butter over low heat. Add the chopped bittersweet chocolate and stir until melted and smooth. Remove from heat.
- Transfer the melted mixture to a medium bowl. Stir in the sugar and vanilla extract. Let cool slightly.
- Kristine’s Kitchen
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
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- Whisk the eggs into the cooled chocolate mixture until smooth and glossy. Gradually add the dry ingredients, mixing until just combined. Do not overmix.
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- Scoop the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
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- Bake for 9-11 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Upon removing from the oven, use the back of a teaspoon to gently press down the center of each brownie to create a small well. Let cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
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- While the brownie bites are cooling, prepare the ganache. Place the chopped chocolate in a small bowl. Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate and let sit for 30 seconds. Stir until the chocolate is fully melted and the ganache is smooth.
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- Spoon about 1/2 teaspoon of ganache into the well of each cooled brownie bite. Top each with a fresh raspberry.
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Notes
- Ensure the brownies are completely cooled before adding the ganache to prevent it from melting.
- For a more intense raspberry flavor, consider adding a small amount of raspberry extract to the ganache.
- Store the brownie bites in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life.
Nutrition
- Calories: Approximately 110
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
