Snack: Raspberry Brownie Cups

These mini-brownie bites are a chocolate lover's dream. The chocolate batter is infused with raspberry extract before it's baked and topped with homemade chocolate-raspberry icing.

Ingredients

2 stick unsalted butter
1 1/2 c. semisweet chocolate chips
1 c. sugar
4 large eggs
1 tbsp. raspberry extract
1 c. all-purpose flour
3/4 c. heavy (whipping) cream
1 1/2 c. semisweet chocolate chips
1/2 tsp. raspberry extract

Instructions

Heat oven to 350 ºF. Arrange 56 mini foil baking cups (1 1 ⁄2 in. across bottom) on 2 rimmed baking sheets.
Brownie Cups: Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and extract. Stir in flour until blended. Fill each baking cup with 1 level measuring tablespoon batter.
Bake 15 minutes, or until tops look cracked and a wooden pick inserted in center comes out clean. Set baking sheets on wire racks to cool completely.
Topping: Heat cream in medium saucepan over medium-low heat until bubbles form around edge. Remove from heat; add chips. Let stand 5 minutes; add extract. Stir until chocolate melts and mixture is smooth and glossy. Spoon 1 ⁄2 teaspoon on each brownie cup. Let set at room temperature, or refrigerate.

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