Mini Dessert Brownies with Raspberries
Description
Mini dessert brownies with raspberries are garnished with homemade ganache and a raspberry for a perfect little, bite-sized dessert or easy petit four.
Ingredients
•
2 teaspoons butter
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2 teaspoons all-purpose flour
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1 cup butter
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1 1/2 cups white sugar
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4 eggs, lightly beaten
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2 teaspoons vanilla extract
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1 cup all-purpose flour
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2/3 cup unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/3 cup heavy cream
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3 ounces bittersweet chocolate, finely chopped
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28 fresh raspberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin tin and an 8-inch square baking pan with 1 teaspoon butter and 1 teaspoon flour each.
2
Melt 1 cup butter in a large saucepan over medium heat. Off heat, stir in sugar, eggs, and vanilla extract until smooth. Gently fold in 1 cup flour, cocoa powder, baking powder, and salt.
3
Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the prepared baking 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 the oven; cool in the pans for 5 minutes.
5
Transfer mini brownies to a wire rack to cool. Cool pan brownies 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 top and whisk until smooth. Cool until thickened, about 2 hours.
8
Place a dollop of chocolate ganache onto each brownie piece; top each with 1 raspberry.