Mini Dessert Brownies with Raspberries
Rich chocolate brownies topped with juicy raspberries, baked into mini portions for the perfect bite-sized dessert.
Ingredients
- 1 box brownie mix (or homemade batter)
- 2 large eggs
- ½ cup vegetable oil
- 3 tbsp water
- 1 cup fresh raspberries
- ½ cup mini chocolate chips (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Prepare brownie batter according to package or homemade recipe.
- Spoon batter into muffin cups, filling ¾ full.
- Gently press one raspberry into the center of each cup.
- Bake for 18–20 minutes until set.
- Cool slightly before removing from pan. Dust with powdered sugar before serving.
Notes
- Use silicone mini pans for easy release.
- Frozen raspberries can be used, but thaw and pat dry first.
- Homemade brownie batter gives richer flavour.
- Don’t overbake to keep brownies fudgy.
- Add white chocolate drizzle for extra elegance.