Prepare to be transported to dessert heaven with these irresistible mini brownie bites that combine the rich, decadent flavor of chocolate with the bright, tangy burst of fresh raspberries. These bite-sized delights are about to become your new obsession - so small they're practically guilt-free, yet so delicious they'll make your taste buds dance with joy! Perfect for parties, afternoon treats, or those moments when you need a little chocolate magic in your life.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 brownie bites
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin thoroughly with butter or non-stick cooking spray.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in granulated sugar until well combined and slightly smooth.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in vanilla extract until fully incorporated.
- In a separate bowl, sift together cocoa powder, all-purpose flour, and salt to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix the batter.
- Gently fold in 1/2 cup of white chocolate chips into the brownie batter.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Top each brownie bite with a few fresh raspberries and remaining white chocolate chips.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and let cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Once cooled, garnish with additional white chocolate drizzle or fresh raspberries if desired.
Tips
- Use room temperature eggs and butter for the smoothest, most consistent batter.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For perfectly even brownie bites, use a cookie scoop or piping bag to fill the mini muffin tin.
- Check your brownies early - mini brownie bites can quickly go from perfectly moist to overdone.
- Let the brownies cool completely before removing from the tin to prevent breaking.
- For an extra luxurious touch, drizzle melted white chocolate over the cooled brownie bites.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For best flavor and texture, let the brownie bites sit at room temperature for 10-15 minutes before serving.
Nutrition Facts
Calories: 112kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 24mg
