• 90minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 2 stick(s) (1 cup)

  2. unsalted butter

  3. 1 cup(s) sugar

  4. 4 large eggs

  5. 1 tablespoon(s) raspberry extract

  6. 1 cup(s) all-purpose flour

  7. 3/4 cup(s) heavy (whipping) cream

  8. 1 1/2 cup(s) (9 oz) semisweet chocolate chips

  9. 1/2 teaspoon(s) raspberry extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Arrange 56 mini foil baking cups (1 1⁄2 in. across bottom) on 2 rimmed baking sheets.

  2. Brownie Cups: Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and extract. Stir in flour until blended. Fill each baking cup with 1 level measuring tablespoon batter.

  3. Bake 15 minutes, or until tops look cracked and a wooden pick inserted in center comes out clean. Set baking sheets on wire racks to cool completely.

  4. Topping: Heat cream in medium saucepan over medium-low heat until bubbles form around edge. Remove from heat; add chips. Let stand 5 minutes; add extract. Stir until chocolate melts and mixture is smooth and glossy. Spoon 1⁄2 teaspoon on each brownie cup. Let set at room temperature, or refrigerate.


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