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Brownie bites topped with pink frosting and raspberries.
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5 from 2 votes

Frosted Raspberry Brownie Bites

The delicious combination of raspberries and chocolate. Fudgy, bite-sized brownies with a raspberry swirl. Topped with raspberry buttercream frosting and fresh raspberries.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 22 brownie bites
Calories 190kcal



  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • cup all purpose flour
  • cup semi-sweet chocolate chips
  • 2 eggs lightly beaten
  • cup vegetable or canola oil
  • 1 tablespoon water
  • ¼ cup raspberry jam or preserves

Raspberry frosting:

  • 6 tablespoons unsalted butter softened
  • 1 ½ cups powdered sugar sifted
  • 2 tablespoon fresh raspberry puree see note
  • 22 fresh raspberries for topping


For the brownies:

  • 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.

For the frosting:

  • 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.


To make the fresh raspberry puree: Place ⅓ cup raspberries in a small food processor or blender and puree until smooth. This will make slightly more than the amount needed for the frosting.
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.


Calories: 190kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 35mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 120IU | Vitamin C: 0.8mg | Calcium: 13mg | Iron: 0.9mg