Chocolate Raspberry Mini Brownies


Adding fresh raspberries to brownies made from a mix can transform something ordinary into something blog-worthy! I just had to share this very easy recipe with you. I used my mini-muffin pan to get perfect individual portions and a drizzled on a bit of white chocolate for the finishing touch.

Chocolate Raspberry Mini Brownies
Recipe Type: Dessert
Author: A Passionate Plate
Serves: 24 mini muffin sized brownies
A brownie mix makes these easy and fresh raspberries and a white chocolate drizzle make them special. Use a mini-muffin pan to bake the perfect bite-sized treats.
  • 1 box Pillsbury Family Sized Premium Brownie Mix
  • 1/2 cup oil
  • 1/4 cup water
  • 2 eggs
  • 1 pint fresh raspberries
  • 4 oz. Baker’s White Chocolate squares
  1. Preheat oven to 350 degrees.
  2. Place the brownie mix in a large bowl.
  3. Combine the oil, water, and eggs. Add to the brownie mix and stir by hand according to the package directions.
  4. Spray 24 mini muffin cups with non-stick baking spray.
  5. Divide the brownie mix evenly between the 24 cups.
  6. Place three fresh raspberries on top of each brownie, pressing down slightly.
  7. Bake the brownies until they just set in the middle, about 20 minutes.
  8. Cool the brownies completely in the muffin pan.
  9. When brownies have cooled, remove them from the pan.
  10. Melt the white chocolate in a double boiler, and drizzle on top of each brownie to garnish.
  11. Store wrapped, at room temperature, for up to three days.



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