Coupon Clipping Cook

Raspberry Brownie Bites

Merry Christmas and Happy Holidays!!

These Reindeer have been up to no good. 

They were being perfectly good models for my Raspberry Brownie Bite pictures……then I left for one minute…..and came back to see three guilty Reindeers. 

And one with raspberry on his nose!!!  (I named this one Rudolf)

I love how pretty brownies look with a dusting of powdered sugar.  And I love how pretty raspberry jam looks when it’s in powdered sugar desserts.

So why not make a recipe with all of these goodies.  These brownies are made in a mini muffin tin and taste really delish with raspberry jam.

But one more thing….since caramel goes good with chocolate, this recipe also includes an option of adding caramel candies in the middle of the brownie bites. 

Super…amazingly…ultra…delicious.

On a Holiday note…….

I wanted send you a huge and sincere THANK YOU for visiting CouponClippingCook. 

It’s so much fun for me to share recipes, pictures, and couponing thoughts with you.

I hope you and yours have a very Merry Christmas!

Nancy 

Let’s check out the ingredients:

Unsweetened chocolate squares, butter, eggs, vanilla extract (vanilla bean paste is pictured here), sugar and flour….caramels are optional.

Raspberry jam (or your favorite flavor)..and powdered sugar.

Here’s how to make it.          

Preheat the oven to 350 degrees F.

Add the butter to a medium size bowl that can go in the microwave.

Then add the chocolate.

Cover the bowl with a paper towel and heat the butter and chocolate in the microwave for about 90 seconds or until the butter is melted. 

Stir together until the chocolate is completely melted.

I transferred the melted chocolate to a bigger bowl because I like to use a small glass bowl for cooking things in the microwave.  But it’s not quite big enough for all of the other ingredients.

Next add the sugar…..

….and stir the sugar in with the chocolate mixture.

Then….

….add the eggs….

….and the vanilla extract ….then stir (this is actually vanilla bean paste that I used instead).

Next add the flour.

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

Set aside.

Spray the mini muffin tins with cooking spray.

Add the batter to the mini muffin tray.

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

Add a caramel candy in the middle of the batter for each muffin (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 muffin.

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 for about 8 to 10 minutes or until a toothpick inserted in the brownie section comes out with fudgy crumbs. 

Watch them closely so they don’t over bake.

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

When finished baking, gently lift the brownie bite out of the pan and cool them on a rack.

They should lift out easily.

You don’t need to cool them on the rack 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, 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 the brownie bite.

Serve warm.

If you make these brownie bites 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 get too hot and burn your tongue…ouch!

Enjoy!

Raspberry Brownie Bites

Yield: Makes 48 Mini Muffin Brownie Bites

Ingredients:

4 squares BAKER’S Unsweetened Chocolate
¾ cup butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
Kraft caramel candies (optional)
½ cup powdered sugar
1 cup raspberry jam
mini muffin tins

Directions:

Preheat the oven to 350 degrees F. Add the butter and chocolate to a medium size bowl that can go in the microwave. Cover the bowl with a paper towel and heat the butter and chocolate in the microwave for about 90 seconds or until the butter is melted.

Stir together until the chocolate is completely melted. Stir in the sugar. Add the eggs and vanilla extract. Stir the ingredients together. Add the flour. Use a mixer to blend all of the ingredients together and set aside.

Spray the mini muffin tins with cooking spray. Add the batter up to about 1/4 of an inch from the top of the muffin tray for each muffin. Add a caramel candy in the middle of the batter for each muffin (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 muffin.

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 for about 8 to 10 minutes or until a toothpick inserted in the brownie section comes out with fudgy crumbs. Watch them closely so they don’t over bake.

When finished baking, gently lift the brownie bite out of the pan and cool them on a rack for about 8 minutes. When the brownies are still warm, 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 you made these brownie bites 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).

Adapted from Kraft Recipes One Bowl Brownies

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