Raspberry brownie bites
Indulge in these decadent Raspberry Brownie Bites! Rich dark chocolate, buttery goodness, and tart raspberries blend perfectly for a delightful treat. Easy to make and impossible to resist, this recipe combines sugar, eggs, flour, cocoa powder, sour cream, and a touch of white chocolate for a bite-sized dessert that’s sure to please everyone.
- 04 Jun 2024
- Cook time 50 min
- Prep time 20 min
- 12 Servings
- 9 Ingredients
Raspberry brownie bites are the perfect blend of rich chocolate flavor and the tartness of fresh raspberries, making them an irresistible treat for any occasion. These bite-sized delights are easy to make with simple ingredients and are sure to satisfy any sweet tooth. Whether you're baking for a party or just to enjoy at home, these raspberry brownie bites will be a hit!
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin or line it with paper liners.
- In a microwave-safe bowl, combine the dark chocolate and butter.
- Microwave in 30-second intervals, stirring after each, until both are melted and smooth.
- Set aside to cool slightly.
- In a large mixing bowl, whisk the sugar and eggs together until the mixture is smooth and well combined.
- Gradually add the melted chocolate and butter mixture to the sugar and eggs, stirring continuously until thoroughly blended.
- Sift the all-purpose flour and cocoa powder into the wet mixture.
- Gently fold these dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Stir in the sour cream to add a touch of moisture and tanginess to the batter.
- Carefully fold the raspberries into the batter, distributing them evenly without crushing them too much.
- Spoon the batter into the prepared mini muffin tins, filling each cup about 3/4 full.
- Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a brownie bite comes out with a few moist crumbs (not wet batter).
- While the brownie bites are baking, melt the white chocolate in a microwave-safe bowl.
- Microwave in 20-second intervals, stirring frequently, until it is completely melted and smooth.
- Once the brownie bites are baked, allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Drizzle the melted white chocolate over the cooled brownie bites for a sweet finishing touch.
- Allow the white chocolate to set before serving the raspberry brownie bites.
Tips:
- Prepare Ahead: Gather all your ingredients and prepare your baking tools before you start mixing. This ensures a smooth workflow and prevents any last-minute rush.
- Melt Chocolate Carefully: Melt the dark chocolate and butter together over a low heat or in the microwave in short intervals, stirring frequently to avoid burning the chocolate.
- Don’t Over-Mix the Batter: Once you add the flour and cocoa powder, mix just until combined. Over-mixing can make the brownies tough.
- Fold in Raspberries Gently: Gently fold the raspberries into the batter to prevent them from breaking and bleeding too much, which could alter the texture and color of your brownies.
- Use Quality Chocolate: The flavor of your brownie bites heavily depends on the quality of chocolate you use. Opt for high-quality dark and white chocolate for the best results.
- Cool Completely Before Serving: Allow the brownie bites to cool completely on a wire rack before serving. This helps them set properly and enhances their flavor and texture.
Raspberry brownie bites are a delightful combination of rich, fudgy chocolate and the bright, tart flavor of raspberries. These bite-sized treats are not only delicious but also simple to make, making them perfect for any celebration or as an everyday snack. Enjoy the balance of flavors and the satisfaction of creating such a delectable dessert in your own kitchen!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 4.78g | 13% |
| Sugar 36g | 36% |
| Fat | |
| Fat 30g | 35% |
| Saturated 12g | 39% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 50mg | 10% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 3.38mg | 4% |
| Vitamin E 0.37mg | 2% |
| Vitamin K 3.40ug | 3% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 3.34mg | 30% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 150mg | 5% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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