Raspberry Chocolate Bliss Bites

Experience the perfect harmony of rich chocolate and tart raspberries with our Raspberry Chocolate Bliss Bites. These vegetarian mini dessert brownies are a sweet treat that’s sure to impress at any gathering. Crafted in American cuisine style, they are free from dairy, eggs, and gluten, making them suitable for various dietary needs.

With a luscious chocolate base topped with fresh raspberries, these bites are versatile enough for parties or a cozy night in. Packed with antioxidants from the raspberries, they offer a guilt-free dessert option.

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Get ready to create these scrumptious Raspberry Chocolate Bliss Bites and elevate your dessert game with EasyChef Pro!

Recipe Collection: Dessert

Serving Size: 28

Cooking Time: 23 minutes

Overview

These mini dessert brownies with raspberries are a delightful treat perfect for any occasion. With a rich chocolate base and a fresh raspberry topping, they offer a perfect balance of sweetness and tartness. Ideal for parties or as a special dessert, these mini brownies are sure to impress.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 2 Teaspoons (tsp) butter
• 2 Teaspoons (tsp) all-purpose flour
• 1 Cup butter, melted
• 1.5 Cups white sugar
• 4 Large eggs, whisked
• 2 Teaspoons (tsp) vanilla extract
• 1 Cup all-purpose flour
• 0.67 Cup unsweetened cocoa powder
• 0.5 Teaspoon (tsp) baking powder
• 0.25 Teaspoon (tsp) salt
• 0.33 Cup heavy cream
• 3 Ounces (oz) bittersweet chocolate, minced
• 28 Whole fresh raspberries

Steps

1. Preheat the oven to 350°F (175°C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each.
2. Melt 1 cup butter in a large saucepan over medium heat. Remove from heat and stir in sugar, eggs, and vanilla extract until smooth. Gently fold in 1 cup flour, cocoa powder, baking powder, and salt.
3. Spoon the batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour the remaining batter into the square pan.
4. Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from oven and cool in the pan for 5 minutes.
5. Transfer round brownies to a wire rack to cool. Let the 8-inch pan of brownies cool in the pan for about 2 hours. Cut into 16 small squares.
6. Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
7. Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
8. Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.

Enjoy your delicious mini dessert brownies with raspberries!