Mini Dessert Brownies with Raspberries recipe

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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
⅔ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup heavy cream
3 ounces bittersweet chocolate, finely chopped
28 fresh raspberries

Nutrition Info

162.9 calories
carbohydrate: 17.6 g
cholesterol: 48.8 mg
fat: 10 g
fiber: 1.2 g
protein: 2.1 g
saturatedFat: 6 g
servingSize: -
sodium: 90 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -


  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.

  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.

  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.

  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.

  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.

  6. Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.

  7. Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.

  8. Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.

Recipe Yield

28 mini brownies

Recipe Note

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.

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