Raspberry Mini Brownies

Follow our step-by-step guide on how to make Raspberry Mini Brownies.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare a 12-cup mini muffin pan and an 8-inch square pan by greasing them with a teaspoon of butter and dusting with a teaspoon of flour.

3. Step 3

   In a large saucepan, melt a cup of butter over medium heat, then take it off the heat and blend in the sugar, beaten eggs, and vanilla extract until the mixture is silky smooth.

4. Step 4

   Gently fold in a cup of flour, cocoa powder, baking powder, and a pinch of salt, mixing just until combined.

5. Step 5

   Using a small ice cream scoop, fill each muffin cup about three-quarters full with the luscious brownie batter, and pour any leftover batter into the prepared square pan.

6. Step 6

   Bake both pans in the preheated oven; the mini brownies will need around 12 minutes, while the square pan will take about 20 minutes.

7. Step 7

   To check for doneness, insert a toothpick into the center—it should come out with a few crumbs clinging to it.

8. Step 8

   Once baked, let the mini brownies cool in the pan for five minutes before transferring them to a wire rack.

9. Step 9

   Allow the square pan of brownies to cool for about two hours before slicing into 16 delightful squares.

10. Step 10

    For the ganache, heat cream in a small saucepan over medium heat until it nearly boils, which should take about three minutes.

11. Step 11

    Pour the hot cream over chopped chocolate in a bowl and whisk until it transforms into a smooth, glossy mixture.

12. Step 12

    Let it cool until thickened, roughly two hours.

13. Step 13

    Finally, crown each brownie square with a generous dollop of ganache and a fresh raspberry for a touch of elegance.

14. Step 14

    Enjoy your decadent creation!.