Raspberry Chocolate Fudge Brownie Bites Recipe

For a sweet treat that marries the richness of chocolate with the zing of raspberries, these Raspberry Chocolate Fudge Brownie Bites are a perfect choice. Easy to make and irresistibly delicious, this recipe transforms simple ingredients into little bites of heaven. The combination of gooey chocolate brownie, tart raspberries, and velvety ganache makes each bite a delicious experience.

Prep Time 40

Cook Time 35

Total Time 1 15

Servings Bites

Calories 277kcal

Author Fay Khoury

INGREDIENTS

Brownie Bites

225 g (1 2/7 cups) dark chocolate
225 g (1 cups) unsalted butter
¼ teaspoon (¼ teaspoon) salt
400 g (1 ⅚ cups) brown sugar
1 teaspoon (1 teaspoon) vanilla extract
4 (4) eggs large
120 g (1 cups) all-purpose flour
65 g (¾ cups) cocoa powder
150 g (1 ¼ cups) raspberries fresh or frozen

Truffle Ganache Kisses

300 g (1 5/7 cups) dark chocolate
160 g (⅔ cups) heavy cream

Garnish

1 tablespoon (1 tablespoon) cocoa powder

INSTRUCTIONS

Grease a 9x13 cake tin and line it with parchment paper.
Preheat your oven to 350°F (175°C).
Melt the butter and dark chocolate over a double boiler on low heat, stirring constantly until smooth. Then remove from heat and let it sit for 5 minutes.
Add brown sugar, a pinch of salt, and vanilla extract to the chocolate mixture. Stir well with a silicone spatula until fully combined (it will look grainy).
Incorporate the eggs one at a time, mixing well after each addition until the mixture becomes thick and glossy.
Position a fine mesh strainer over the bowl with the batter. Add flour and cocoa powder, sifting them over the chocolate mixture. Gently mix with a spatula until combined, thick, and glossy.
Fold in the raspberries gently to distribute evenly.
Pour the batter into the prepared tin and smooth the surface with an angled spatula.
Bake in the preheated oven for 30-35 minutes. After baking, place the pan on a wire cooling rack and let it cool completely. Refrigerate for 2 hours.

Truffle Ganache Kisses

For the ganache, combine the dark chocolate and whipping cream in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until smooth. Refrigerate, stirring every 10 minutes, until it's thick enough to pipe.
Using a small cookie cutter dipped in hot water, cut out circles from the brownies to form brownie bites. Reserve the offcuts for later use.
Use a large plain piping tip to pipe ganache kisses onto each brownie bite
Dust with cocoa powder and serve.

NOTES

Number of servers depends on the size of the cookie cutter you use.

For even melting, chop the chocolate into small, uniform pieces before melting.

When adding eggs, ensure they're at room temperature for a smoother blend.

Be gentle when folding in the raspberries to keep their shape intact.

The refrigeration step is crucial for the brownies to set properly before cutting.

Utilize the brownie offcuts in creative ways, like mixing into homemade vanilla ice cream or as a topping for yogurt.

Serve the brownie bites at room temperature for the best texture and flavor.

NUTRITION