Description
Delight in these Mini Brownie Cups with Raspberry Mousse, a perfect blend of rich chocolate and tangy raspberry.
Ingredients
Scale
- 1 box Fudge brownie mix
- 1/4 cup Water
- 1/3 cup Vegetable oil
- 2 large Eggs
- 1 cup Whipping cream
- 1 cup Semisweet chocolate chips
- 24 pieces Fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Prepare 24 mini muffin cups by spraying them generously with nonstick cooking spray.
- Mix the brownie batter according to the package instructions. Fill each muffin cup about 3/4 full.
- Bake for 15-18 minutes. Let them cool for 5 minutes in the pan before transferring to a wire rack.
- Heat the whipping cream in a small saucepan over low heat until it just begins to boil. Stir in the semisweet chocolate chips until melted and smooth.
- Let the ganache sit for 15 minutes off the heat to thicken.
- Top each cooled brownie bite with about 1 teaspoon of ganache and sprinkle fresh raspberries on top.
Notes
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini brownie cup
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg