Two-Bite Chocolate Raspberry Brownies
A sweet snack fits an evening gaming session well, replacing the dessert you would have served with dinner. If you don’t have mini muffin tins, bake the brownies in a square pan, or even in a sheet pan, and cut into two-bite squares.
- Serves: 24 brownies
- Course: Snack, Desserts
- 2 oz unsweetened chocolate (56 g)
- 1/3 cups unsalted butter (75 ml)
- 1 cup sugar (250 ml)
- 2 eggs
- 1/2 tsp pure vanilla extract (2 ml)
- 3/4 cup all-purpose flour (175 ml)
- 1/2 tsp baking powder
- 1/2 tsp salt (2 ml)
- 1/2 cup raspberries (125 ml)
- Chocolate Drizzle (recipe follows) (optional)
BrowniesPreheat oven to 350°F (180°C). Lightly grease 2 dozen mini muffin cups or one 9" x 9" (23 cm x 23 cm) pan (or line with parchment).
- Melt chocolate and butter in a medium saucepan over low heat. Remove from heat and add sugar, eggs, and vanilla. Stir until smooth.
- In a medium bowl, sift together flour, baking powder, and salt. Stir into chocolate mixture. Stir in raspberries.
- Scoop batter by the tablespoonful into prepared muffin tins or spread in prepared pan. Bake until a toothpick inserted in the centre of a mini brownie, or in the centre of the pan, comes out with just a little moist crumb attached and the top dimples slightly when you press with your finger, about 10 minutes for mini brownies and 20 minutes for a pan of brownies. Place on racks to cool.
- Use a small spoon to make zigzags of Chocolate Drizzle on top of cooled brownies (or dust with a mix of cocoa powder and icing sugar).
Chocolate DrizzleOver low heat, melt 1 oz (28 g) semi-sweet chocolate with 2 tbsp (30 ml) 35% cream. Makes about ¼ cup.