Raspberry brownie bites
Senin, 01 Juli 2019
Ingredients
For the brownie bites:
- ½ cup unsalted butter
- 3 ounces (½ cup) bittersweet chocolate chips
- ¾ cup coconut palm sugar (or granulated sugar)
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ⅓ cup white whole wheat flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 3 large eggs
- 24 fresh raspberries
For the ganache:
- 2 ounces (heaping ⅓ cup) bittersweet chocolate chips
- ¼ cup heavy cream

Methods
- Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick spray.
- In a small saucepan, melt the butter and then stir in the 3 ounces chocolate chips until melted. Pour the mixture into a medium bowl. Stir in the sugar and vanilla and set aside to cool slightly.
- Meanwhile, whisk together the cocoa powder, flour, salt, and baking powder.
- Whisk the eggs into the melted chocolate mixture until the mixture is smooth and shiny. Add the cocoa/flour mixture to the bowl and use a rubber spatula to mix until just incorporated. Do not overmix.
- Scoop the batter into the muffin tin wells
- Bake for 9-11 minutes, until a toothpick inserted into the center of a brownie comes out with just a few small crumbs attached. Use a teaspoon to press down the center of each brownie to make a small well. Let cool in the pan for 3 minutes before using a small rubber spatula to gently remove the brownies to a wire rack to cool.
- While the brownie bites cool, make the ganache. Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until it begins to boil. Pour hot cream over chocolate chips and let stand for 30 seconds; stir until chocolate melts and mixture is smooth. Spoon ½ teaspoon ganache onto top of each brownie bite and top with a fresh raspberry.