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Raspberry Brownie Bites

Rich and divine chocolate, raspberry and caramel with each bite.

Caramel Raspberry Brownies

Chocolate brownies look so pretty with a dusting of powdered sugar.

And the deep dark red color of raspberry jam is such a pretty contrast to desserts that have powdered sugar on them.

Since both brownies and raspberry jam have such rich dark colors, it only seems fitting that they be combined in a dessert of their very own that includes a dusting of powdered sugar.

Like in these raspberry brownie bites for example.

Here are more brownie recipes you may like “Double Chocolate Butterfinger Brownies” and “Biscoff Cookie Butter Blondie Brownies“.

These brownies are made in a mini muffin tin and each brownie has a caramel candy in the middle.

After the brownies bake, the caramel candy makes the brownie slightly concave right in the middle…a perfect place to add a dollop of raspberry jam.

But, only after the brownies get a dusting of powdered sugar of course.

Here are more recipes with chocolate you may like “Chocolate on Chocolate Dessert in a Glass“, “Baileys and Chocolate Cake Raspberry Dessert” and “Red Velvet Ice Cream Float“.

Let’s check out the ingredients.

Raspberry Brownie Bites Ingredients

For the Brownies – Unsweetened chocolate squares, butter, eggs, vanilla extract, sugar, flour and caramels (optional)

Raspberry Jam in Bowl

For the Topping and Filling – Powdered sugar and raspberry jam (or your favorite flavor of jam)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 degrees F.

Butter in Bowl

For the Chocolate – To a medium size microwavable bowl, add butter…

Chocolate and Butter in Bowl

…and chocolate.

Chocolate and Butter in Bowl

Cover the bowl with a paper towel and heat in the microwave until the butter is melted (about 50 seconds).

Melted Chocolate in Bowl

Stir together until the chocolate is completely melted.

Melted Chocolate in Bowl

For the Brownie Batter – To the bowl with melted chocolate,

Pour Sugar in Bowl

Brownie Mixture in Bowl

…stir in granulated sugar.

Brownie Batter in Bowl

Then…

Eggs in Brownie Batter

…add eggs,

Vanilla Extract in Batter

…and vanilla extract.

Stir the ingredients together.

Add Flour to Brownie Batter

To the bowl, add flour.

Brownie Batter in Bowl

Then use a mixer to blend all of the ingredients together.

Brownie Batter in Bowl

Set aside.

Cupcake Baking Pans

Spray the mini muffin tins with cooking spray.

Brownie Batter in Baking Pan

Add the batter 3/4’s full in each cavity.

Brownie Batter in Muffin Pan

The batter is on the thick side so it’s ok if there’s some empty space around the batter for each brownie.

Caramel in Brownie Batter

In the middle of the batter for each brownie, add a caramel candy (optional).

Caramel in Brownie Batter

Gently push the caramel candy in the middle of the batter just a little bit…

Caramel in Brownie Batter

making sure not to push it down all of the way to the bottom of the brownie.

The batter needs to be touching the bottom of the muffin tin so that it will form a “bowl” to hold the melted caramel.

Caramel in Brownie Batter

Bake in a preheated oven until a toothpick inserted in the brownie section comes out with fudgy crumbs (about 8 to 10 minutes).

Caramel in Baked Brownies

Watch them closely so they don’t over-bake.

Caramel in Baked Brownies

The trick is to bake them just enough so that the brownie is still moist.

Baked Brownies on Pan

When finished baking, gently and carefully lift the brownies out of the pan onto a cooling rack.

Caramel in Brownie

…they should lift out easily.

Caramel on Brownies on Rack

They don’t need to cool on the rack for too long…

Brownies Cooling on Rack

Just about 8 minutes so they keep their shape, particularly if the caramel is in the middle.

Caramel Brownies on Plate

When the brownies are still warm, put them on a plate….

Caramel Brownies on Plate

…that’s big enough to dust them with powdered sugar.

Powdered Sugar on Brownies

Then, dust them with powdered sugar.

Powdered Sugar on Brownies

I like to add a good amount of powdered sugar…

Powdered Sugar on Brownies

…so that the tops are white but you can still see a little bit of the brownie color showing.

Raspberry Jam Filling in Brownies

Lastly, add a small spoonful of raspberry jam to the middle of each brownie.

Caramel Raspberry Brownies

Serve warm.

Caramel Raspberry Brownies

If these brownie bites were made with the caramels; when completely cooled, the caramel is very chewy so before serving, put them in the microwave for a super quick 5 seconds (not too long or the caramel will be too hot to eat).

Caramel Raspberry Brownies

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Warm Cherry Pie Rolls

Toffee, Caramel and White Chocolate Chip Cookies

Coffee Cake with Baileys and Irish Cream

Mini Peanut Butter Cream Pies

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Caramel Raspberry Brownies

Raspberry Brownie Bites

Rich and divine chocolate, raspberry and caramel with each bite.
Print Pin
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Dessert
Cuisine: American
Keyword: Brownie, Brownies, Raspberry Brownies
Servings: 24 (Makes 48 Mini Muffin Brownie Bites)

Ingredients

  • 4 squares Baker's unsweetened chocolate
  • 3/4 cup butter or margarine
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 48 Kraft caramel candies optional; unwrapped
  • 1/2 cup powdered sugar for garnish
  • 1 cup raspberry jam for the filling
  • mini muffin pans

Instructions

  • Preheat the oven to 350 degrees F.
  • For the Chocolate - To a medium size microwavable bowl, add butter and chocolate.  
  • Cover the bowl with a paper towel and heat in the microwave until the butter is melted (about 50 seconds).
  • Stir together until the chocolate is completely melted. 
  • For the Brownie Batter - Stir in the granulated sugar.  Add the eggs and vanilla extract. Stir the ingredients together. 
  • To the bowl, stir in the flour. Use a mixer to blend all of the ingredients together and set aside.
  • For the Muffin Pan - Spray the mini muffin tins with cooking spray. Add the batter 3/4's full in each cavity.  
  • In the middle of the batter for each brownie, add a caramel candy (optional). Gently push the caramel candy in the middle of the batter just a little bit; making sure not to push it down all of the way to the bottom of the brownie.
  • The batter needs to be touching the bottom of the muffin tin so that it will form a “bowl” to hold the melted caramel. 
  • Bake in a preheated oven until a toothpick inserted in the brownie section comes out with fudgy crumbs (about 8 to 10 minutes). Watch them closely so they don’t over-bake.
  • When finished baking, gently and carefully lift the brownies out of the pan and onto a cooling rack.
  • They don't need to cool on the rack for too long, just about 8 minutes so they keep their shape, particularly if the caramel is in the middle.
  • When the brownies are still warm but not too hot to handle, put them on a plate and dust them with powdered sugar. 
  • Lastly, add a small spoonful of raspberry jam to the middle of the brownie bite. Serve warm.
  • If these brownie bites were made with the caramels; when completely cooled, the caramel is very chewy so before serving, put them in the microwave for a super quick 5 seconds (not too long or the caramel will be too hot to eat).
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