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These mini brownie cups filled with raspberry mousse are my go-to for a sweet treat that looks so special but comes together with just a little effort. Rich chocolate and cool, airy mousse are made for each other, and the raspberry makes everything feel festive. They are a dream for Valentine’s Day or any time you need a charming bite-size dessert.
I was worried my kids would think these were too fancy for everyday, but now they beg for the mini version just as much as big brownies. I first brought them to a potluck and they vanished in five minutes.
Ingredients
- Butter: gives the brownies a rich and moist texture, choose unsalted butter for more control of the saltiness
- Cocoa powder: brings an intense chocolate flavor, pick Dutch process for a deeper color and smoother taste
- Sugar: adds sweetness and helps with the bakery-style chewy edges
- Vanilla: gives warmth and balance, pure vanilla extract makes a difference here
- Eggs: bind everything together and help with the structure, use room temperature eggs for best mixing
- Salt: balances sweetness and brings out the chocolate notes, use a fine salt so it dissolves well
- Baking powder: helps create a gentle lift to make the brownies tender, check that it is fresh
- Flour: gives structure to the brownies, spoon and level to measure so brownies stay soft
- Raspberry mousse: adds lightness and fresh tang to contrast the chocolate, homemade mousse always tastes best
- Raspberry or chocolate syrup or jam: adds a glossy, pretty finish and a little extra flavor pop, use a good quality preserve or chocolate
Step-by-Step Instructions
- Prepare the Brownie Batter:
- Melt butter and mix it with cocoa powder and sugar in a large bowl until smooth and glossy. This step helps dissolve the sugar for a beautifully shiny top.
- Add Wet Ingredients:
- Stir in vanilla and crack eggs in one at a time. Mix until smooth and completely combined which helps the brownies bake evenly.
- Combine Dry Ingredients:
- Add flour, salt, and baking powder. Fold everything gently just until you see no streaks of flour so the brownies stay tender and fudgy.
- Fill and Bake:
- Scoop about one tablespoon of batter into each mini muffin cup. Lightly grease and flour the tin so the brownie cups come out easily. Bake at 350 F until a toothpick has only a few crumbs and the tops look set.
- Shape the Cups:
- Cool brownies for five minutes then gently press the center of each to create a cup shape. You can use the end of a wooden spoon or any small rounded tool.
- Cool and Unmold:
- Wait for the brownie cups to cool completely before removing them from the pan. This step keeps them from falling apart.
- Pipe in the Mousse:
- Fill a zip-top bag with raspberry mousse and snip off one corner. Pipe mousse into each brownie cup until full.
- Finish and Chill:
- Drizzle with raspberry or chocolate topping for a pretty finish. Chill the brownie cups in the fridge for several hours or serve right away if you cannot wait.
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Few desserts have the power to bring people together like fresh berries and chocolate together in a single bite. For me the raspberry mousse is the magic here. I once caught my husband stealing extra mousse from the bowl with a spatula. Now I double-batch it every time.
Storage Tips
The finished brownie mousse cups should be kept in an airtight container in the fridge. They are best enjoyed within two days so the mousse stays airy and the brownie cups stay soft. If you want to make them ahead freeze just the brownie cups for up to three months and fill with mousse the day you plan to serve. They thaw beautifully at room temperature and no one will guess you made them in advance.
Ingredient Substitutions
You can swap in gluten free flour for a gluten free version though the brownies may be a touch more delicate. If raspberry is not your favorite try a quick strawberry mousse or even a vanilla whipped cream with a berry swirl. For the chocolate drizzle any semisweet or dark chocolate will work. Make sure to melt it gently so it stays glossy.
Serving Suggestions
I love to serve these on pretty plates with extra fresh raspberries around them or a dusting of powdered sugar right before serving. They also pair perfectly with a scoop of vanilla ice cream if you want an over-the-top dessert. For a Valentine touch top each mousse cup with a single heart-shaped candy or a shard of chocolate.
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Cultural Notes
Raspberry and chocolate is a flavor match loved all over the world but the idea of mini brownies filled like little cups puts an American twist on an old favorite. Bite-sized sweets like these are a staple at parties in my family because everyone can sample a few different treats rather than committing to a big slice.
Frequently Asked Questions
- → How do you make the mini brownie cups?
The brownie cups are made by baking brownie batter in a greased mini muffin tin. After cooling for a few minutes, press the center with a small tool, like a rolling pin, to create the cup shape.
- → How is the raspberry mousse prepared?
The raspberry mousse is made with whipped cream and a raspberry puree or jam for flavor. It’s light, airy, and perfect for piping into the brownie cups.
- → Can I use a store-bought mousse instead?
Yes, you can use store-bought raspberry mousse or any other flavor you prefer for convenience.
- → What toppings work best for these brownie cups?
Raspberry syrup, melted chocolate, or fresh raspberries work well as toppings to enhance the flavor and presentation.
- → How far in advance can I prepare these?
You can make the brownie cups and raspberry mousse up to one day in advance. Assemble and chill the filled cups for a few hours before serving.
- → How should I store leftovers?
Store the assembled brownie cups in an airtight container in the refrigerator for up to 2-3 days.