Raspberry Brownie Bites
Brownie bites with chocolate, raspberry and caramel in each bite.
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.
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.
Let’s check out the ingredients.
Brownies – Unsweetened chocolate squares, butter, eggs, vanilla extract, sugar, flour and caramels (optional)
Topping and Filling – Powdered sugar and raspberry jam (or your favorite flavor of jam)
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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.
Brownie Batter
To the bowl with melted chocolate,
…stir in granulated sugar.
Then…
…add eggs,
…and vanilla extract.
Stir the ingredients together.
To the bowl, add flour.
Then use a mixer to blend all of the ingredients together.
Set aside.
For the Baking Pans
Spray the mini muffin tins with cooking spray.
Add the batter 3/4’s full in each cavity.
The batter is on the thick side so it’s ok if there’s some empty space around the batter for each brownie.
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
Bake in a preheated oven (at 350 degrees F.) 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.
The trick is to bake them just enough so that the brownie is still moist.
Cool
When finished baking, gently and carefully lift the brownies out of the pan onto a cooling rack.
…they should lift out easily.
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.
Toppings
When the brownies are still warm, put them on a plate….
…that’s big enough to dust them with powdered sugar.
Then, dust them with powdered sugar.
I like to add a good amount of powdered sugar…
…so that the tops are white, but you can still see a little bit of the brownie color showing.
Lastly, add a small spoonful of raspberry jam to the middle of each brownie.
Serve
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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Raspberry Brownie Bites
Ingredients
- 4 squares Baker's unsweetened chocolate
- 3/4 cup butter (salted)
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 48 Kraft caramel candies (optional) unwrapped
- 1/2 cup powdered sugar for garnish
- 1 cup raspberry jam for the filling
Equipment
- Mini muffin baking pan/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).
Brownie Recipes
Here are more brownie recipes you may like “Double Chocolate Butterfinger Brownies“, “Biscoff Cookie Butter Blondie Brownies” and “Cherry Cheesecake Swirl Brownies“.
Recipes Made with Chocolate
Here are more recipes with chocolate you may like “Chocolate on Chocolate Dessert in a Glass“, “Irish Cream and Chocolate Cake Raspberry Dessert” and “Red Velvet Ice Cream Float“.
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