These easy to prepare Raspberry Brownie Bites will delight your teatime guests.
Raspberry Brownie Bites
Yield: 36
Ingredients
- 2¼ cups semisweet chocolate morsels, divided*
- ½ cup unsalted butter, cubed
- 2 large eggs
- ¾ cup packed light brown sugar
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 (8-ounce) package cream cheese, softened
- ¼ cup confectioners’ sugar
- ⅓ cup seedless raspberry jam
- Garnish: dark chocolate shards
Instructions
- Preheat oven to 350°.
- Line a 9-inch square baking pan with foil, letting some hang over sides to use as handles. Spray with cooking spray.
- In a medium bowl, combine 1¼ cups chocolate morsels and butter. Melt in a microwave oven at medium power, stirring at 1-minute intervals until combined and smooth.
- In a large mixing bowl, combine eggs, brown sugar, and vanilla extract. Beat at medium speed with a mixer until blended. Add melted chocolate mixture, beating until incorporated.
- In another medium bowl, combine flour, baking powder, and salt, whisking well. Add flour mixture to egg mixture, beating at low speed until incorporated. Spread batter into prepared pan.
- Bake until edges look firm and center is somewhat firm to the touch, approximately 25 minutes. Let cool completely in pan on a wire rack.
- Melt remaining 1 cup chocolate morsels according to package directions, and let cool.
- In a medium mixing bowl, combine cream cheese and confectioners’ sugar. Beat at medium speed with a mixer until blended. Add jam and cooled chocolate, beating just until incorporated. Using an offset spatula, spread mixture over cooled brownie.
- Garnish with dark chocolate shards, if desired.
- Refrigerate brownie until very cold, at least 4 hours and up to 24.
- Using foil handles, carefully lift brownie from pan and place on a cutting surface. Using a long sharp knife, pressing downward for clean cuts, and wiping knife between cuts, cut brownie into 36 squares.
Notes
*We used Guittard Real Semisweet Chocolate Chips.
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