I thought about gussying up the title to say "Raspberry Sauce," but you know I don't like to lie to you. It's jam.
My super tall friends Ricky and Julie are going to have a super tall baby soon! (Yes, I am excited for them. It's not my baby.) So a couple of us got together to throw them a shower. I quickly demanded that I handle the desserts. Julie has a particular affinity towards dark chocolate so when I found this recipe, I knew that it would be a winner.
Dark Chocolate Brownie Bites
adapted from The Craving Chronicles
- 1/2c butter
- 1 heaping c sugar
- 2 large eggs
- a little less than 3/4c 100% dark cocoa (I used Hershey’s Special Dark), sifted
- 1/2t salt
- 1/2t baking powder
- 1/2T vanilla extract
- 3/4c flour
- 1c dark chocolate chips
- 1/2c raspberry jam
- Preheat the oven to 350°F. Lightly grease a mini-muffin pan.
- Melt the butter in a saucepan over low heat (or in the microwave) then remove from heat.
- Add the sugar and stir to combine. Return the butter mixture to the heat briefly, just until it’s hot, but not bubbling.
- In a smaller bowl, crack 2 eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth.
- Stir the hot butter mixture into the egg mixture until smooth.
Stir in the flour and chocolate chunks (or chips) until just combined.
- Fill your 2t cookie scoop generously and distribute the batter into the mini-muffin pan (You should get one and half pans worth).
- Bake at 350°F for 15 minutes, or until a toothpick comes out mostly clean, with some moist crumbs but no loose batter. Cool completely on a rack before removing.
- Heat up the jam and drizzle it over the brownies and tell everyone it's a coulis.
If you're reading this Grandma McKay, I totally discovered that by scooping out some batter with a clean spoon that I did not reuse. (Well, so much for not lying to you...)