Chocolate Raspberry Mini Brownies

Adding fresh raspberries to brownies made from a mix can transform something ordinary into something blog-worthy! Use a mini-muffin pan to get perfect individual portions and a drizzle with a bit of white chocolate for the finishing touch.

Chocolate Raspberry Mini Brownies


  • 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


  • Preheat oven to 350 degrees.
  • Place the brownie mix in a large bowl.
  • Combine the oil, water, and eggs. Add to the brownie mix and stir by hand according to the package directions.
  • Spray 24 mini muffin cups with non-stick baking spray.
  • Divide the brownie mix evenly between the 24 cups.
  • Place three fresh raspberries on top of each brownie, pressing down slightly.
  • Bake the brownies until they just set in the middle, about 20 minutes.
  • Cool the brownies completely in the muffin pan.
  • When brownies have cooled, remove them from the pan.
  • Melt the white chocolate in a double boiler, and drizzle on top of each brownie to garnish.
  • Store wrapped, at room temperature, for up to three days.
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