Bite-Size Brownie Cups (Print Version)
# Ingredients:
→ Raspberry Mousse
01 -
1/2 batch Easy Raspberry Mousse
02 -
1/4 cup raspberry or chocolate topping (e.g., raspberry syrup, jam, or melted chocolate)
→ Mini Brownie Cups
03 -
3/4 cup butter, melted
04 -
1/2 cup cocoa powder
05 -
1 1/2 cups sugar
06 -
2 teaspoons vanilla extract
07 -
3 eggs
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon baking powder
10 -
1 1/4 cups all-purpose flour
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a mini cupcake tin.
02 -
Combine melted butter, cocoa powder, and sugar in a bowl. Add vanilla extract and eggs, mixing until smooth.
03 -
Add flour, salt, and baking powder to the wet mixture. Mix gently until just combined; do not overmix.
04 -
Scoop 1 tablespoon of batter into each prepared mini cupcake tin. Bake for 14-16 minutes, or until a toothpick inserted comes out clean.
05 -
Cool for 5 minutes. Use a small rolling pin or round tablespoon to press the center of each brownie, forming a cup shape. Remove brownie cups from the tin once cooled.
06 -
Place raspberry mousse into a piping bag with a tip or a ziplock bag cut with a 1/4-inch opening. Pipe mousse into the cooled brownie cups.
07 -
Drizzle raspberry or chocolate topping over the mousse. Chill filled cups for 4-6 hours to allow the mousse to set, or serve immediately.