Raspberry Brownie Bites

Ingredients

• 1/2 cup unsalted butter
• 3 ounces 1/2 cup bittersweet chocolate chips
• 3/4 cup coconut palm sugar (or granulated sugar)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup white whole wheat flour (or all-purpose flour)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3 large eggs
• 24 fresh raspberries
• 2 ounces heaping 1/3 cup bittersweet chocolate chips
• 1/4 cup heavy cream

Instructions

1. 1

   Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick spray.

2. 2

   In a small saucepan, melt the butter and then stir in the 3 ounces chocolate chips until melted. Pour the mixture into a medium bowl. Stir in the sugar and vanilla and set aside to cool slightly.

3. 3

   Meanwhile, whisk together the cocoa powder, flour, salt, and baking powder.

4. 4

   Whisk the eggs into the melted chocolate mixture until the mixture is smooth and shiny. Add the cocoa/flour mixture to the bowl and use a rubber spatula to mix until just incorporated. Do not overmix.

5. 5

   Scoop the batter into the muffin tin wells (I use my small cookie scoop).

6. 6

   Bake for 9-11 minutes, until a toothpick inserted into the center of a brownie comes out with just a few small crumbs attached. Use a teaspoon to press down the center of each brownie to make a small well. Let cool in the pan for 3 minutes before using a small rubber spatula to gently remove the brownies to a wire rack to cool.

7. 7

   While the brownie bites cool, make the ganache. Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until it begins to boil. Pour hot cream over chocolate chips and let stand for 30 seconds; stir until chocolate melts and mixture is smooth. Spoon ½ teaspoon ganache onto top of each brownie bite and top with a fresh raspberry.