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Raspberry Mousse Brownies

Raspberry Mousse Brownies Recipe

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These brownie bites pair deep chocolate flavor with a fluffy raspberry mousse and a touch of preserves on top. Cute, delicious, and surprisingly simple to make.

  • Total Time: 44-46 minutes
  • Yield: 36-48 mini muffin sized bites 1x

Ingredients

Scale

For the brownies:

3/4 cup unsalted butter, melted

1/2 cup cocoa powder

1 1/2 cups sugar

1 teaspoon vanilla

3 eggs

1/2 teaspoon salt

1/2 teaspoon baking powder

1 1/2 cups flour

For the raspberry mousse:

1 1/2 cups raspberries

3/4 cup sugar

1/2 cup water, divided

1 1/2 cups heavy whipping cream

2 1/4 teaspoons unflavored gelatin

1/4 cup raspberry preserves, to decorate

Instructions

  1. Preheat the oven to 350 degrees. Spray, or line, mini muffin sized tin(s) and set aside.
  2. In a medium bowl, combine the cocoa, sugar and melted butter.  Whisk to combine well.
  3. Add in the vanilla and eggs and mix well.
  4. Add in the flour, salt and baking powder and mix just until combined.
  5. Using a small ice cream scoop or a tablespoon, divide the batter between the muffin tins.
  6. Bake in the preheated oven for 14-16 minutes or until the center is set.
  7. Allow to cool for five minutes and then take a rounded tablespoon (or similar) to press into the brownie bites while they are still warm to create the divot. Allow to cool completely before removing from the pan.
  8. Meanwhile, make the raspberry mousse – in a small bowl, combine ¼ cup of cold water with the unflavored gelatin. Allow to rest until needed.
  9. In a small saucepan, combine the raspberries, sugar and remaining water.  Heat over low until simmering and the raspberries begin to break down.
  10. Transfer the raspberry mix to a blender and pulse until smooth.
  11. If desired, strain out the raspberry seeds at this point.
  12. Return the pureed raspberry mix to the saucepan and add in the bloomed gelatin.
  13. Return to low heat and continue to stir until the mixture thickens and the gelatin melts – about 3-5 more minutes.
  14. Remove from the heat and allow to cool to room temperature.
  15. In the bowl of a stand mixer, whip the heavy whipping cream until stiff peaks form.
  16. Once the raspberry mixer has cooled, fold the whipped cream with the raspberry mix very gently until combined.
  17. Chill until needed or pipe directly into the brownie bites and then chill – either works.
  18. Chill until ready to serve and then drizzle with the raspberry preserves or garnish with additional raspberries.

Notes

  • Storage: Brownie bites should be stored in an airtight container in the fridge for up to 3 days.
  • Author: Little Party Pixie
  • Prep Time: 30 minutes
  • Cook Time: 14-16 minutes
  • Category: Sweet Treats

Find it online: https://littlepartypixie.com/raspberry-mousse-brownies-recipe/