Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 14 2025
Kid Friendly - Raspberry and Cream Cheese Brownie Bites
Image From foodnetwork.com
Brownies:
Cooking spray
1 stick (8 tablespoons) unsalted butter
4 ounces unsweetened chocolate, broken into chunks
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
2 large eggs
1/2 cup all-purpose flour
Topping:
1/2 cup whipped plain cream cheese
1/4 cup confectioners' sugar
2 tablespoons heavy cream
1/8 teaspoon pure vanilla extract
Pinch fine salt
1/4 cup raspberry preserves
For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute.
Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).
For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.
To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.