The delicious combination of raspberries and chocolate. Fudgy, bite-sized brownies with a raspberry swirl. Topped with raspberry buttercream frosting and fresh raspberries.
I’m not ready for Fall quite yet. I know people are already talking about pumpkin everything, but, I want to hang on to summer for just a couple more weeks. Soon enough, I’ll be sharing recipes that are loaded with pumpkin and apples. But first, I have to squeeze in another berry recipe. If you like the combination of raspberries and chocolate, you will love these brownie bites. They’re the perfect dessert to bid summer farewell.
I started with bite-sized fudgy brownies swirled with raspberry jam. Then I topped them with raspberry frosting and finished with a fresh raspberry right on top. These straddle the border between light and fresh (from the raspberries) and rich and decadent (from the brownies). Plus, these brownie bites will help you exercise portion control, since each one is only about 2 bites. But, hey, bathing suit season is almost over, so go ahead and have more than one. I won’t tell. 😉
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅔ cup all purpose flour
- ⅔ cup semi-sweet chocolate chips
- 2 eggs, lightly beaten
- ⅓ cup vegetable or canola oil
- 1 tablespoon water
- ¼ cup raspberry jam or preserves
- 6 tablespoons unsalted butter, softened
- 1½ cups powdered sugar, sifted
- 2 tablespoon fresh raspberry puree (see note)
- 22 fresh raspberries, for topping
- Preheat oven to 325°F. Grease a 24-count mini-muffin tin and set it aside.
- In a large bowl, stir the cocoa powder, sugar, salt, baking powder, flour, and chocolate chips until combined. Add eggs, oil, and water and stir with a rubber spatula or wooden spoon, until just combined. Do not over mix.
- Divide the batter evenly between 22 mini muffin cups, filling each about ⅔ full. Top each portion of batter with a ½ teaspoon of raspberry jam. Using a toothpick, swirl the jam into the batter.
- Bake the brownies for 13-16 minutes, rotating the pan halfway through cooking time. The brownies are done when a toothpick inserted into the center of the brownies comes out without raw batter on it (a few fudgy crumbs are OK). Cool the brownies in the pan on a wire rack for 10 minutes, then remove the brownies from the pan and cool completely.
- Beat butter and powdered sugar for several minutes, until light and fluffy. Add raspberry puree and beat until thoroughly combined. If you want the frosting thicker, add a little more powdered sugar (a couple tablespoons at a time). If you'd like it thinner, add a little more raspberry puree (a couple teaspoons at a time), until you reach your desired consistency.
- Top the cooled brownie bites with frosting (see note) and garnish each with a fresh raspberry.
Frosting the brownie bites: I put the frosting into a pastry bag and piped the frosting onto the tops of each brownie. If you don't have a pastry bag, you can use a large plastic zip-top bag. Just snip off one corner and squeeze the frosting from the bag onto the tops of the brownies.
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