Two-Bite Chocolate Raspberry Brownies


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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)


  1. Brownies

    Preheat 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).
  2. Melt chocolate and butter in a medium saucepan over low heat. Remove from heat and add sugar, eggs, and vanilla. Stir until smooth.
  3. In a medium bowl, sift together flour, baking powder, and salt. Stir into chocolate mixture. Stir in raspberries.
  4. 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.
  5. 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).
  6. Chocolate Drizzle

    Over low heat, melt 1 oz (28 g) semi-sweet chocolate with 2 tbsp (30 ml) 35%  cream. Makes about ¼ cup.

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Jane Rodmell