Dark Chocolate Raspberry Brownie Bites

I love dark chocolate and raspberry together. It's the perfect blend of fresh, sweet and tart juxtaposed with earthy, rich and sinful. With these brownie bites, I tried a different brownie recipe and it turns out to be my favorite. The brownies are decadently fudgy.

Dark Chocolate Raspberry Brownie Bites

Makes 48 bites or a 9x9 pan of brownies

Inspired by April's Cooking

12 oz. dark chocolate (I use Callebaut Dark Chocolate)

9 oz. unsalted butter

3 large eggs

9 oz. dark brown sugar

3 1/2 oz. all purpose flour

1 tsp. baking powder

6 oz. fresh raspberries

pinch of salt

ganache (optional for topping)

1. Rinse raspberries and pat dry. Line mini muffin baking tins with paper liners. If making regular brownies, grease and parchment a 9x9 baking pan. Preheat oven to 325 degrees F. 

2. Using a double boiler, melt butter and chocolate. Let cool.

3. In a small bowl, sift flour, baking powder and salt together. 

4. In a large bowl, whisk the eggs. Beat in the sugar until mixture is glossy. Add the chocolate mixture and beat. Fold in the flour mixture.

5. Fill the mini muffin liners almost to the top with brownie batter. If you want raspberries inside, it will not be more fruity than chocolaty. These will need to go in the fridge to firm up after they are baked so they aren't mushy. Fill half of the mini muffin liners with the brownie batter. Place one raspberry in the center. Fill the muffin liners almost to the top with more brownie batter.

6. Bake in oven for 20- 25 minutes or until tops are set (40 minutes for regular brownies). Cool slightly in pans then remove and finish cooling on wire racks.

7. Melt some additional dark chocolate in a double boiler. Add a little heavy cream and butter. Stir until smooth and glossy. Spoon a little ganache on each brownie bite. Place a fresh raspberry on the top. Refrigerate in airtight container. Serve at room temperature.