This is another favorite of mine from the 2005 Woman's Day Annual Cookie Cookbook. It is easy to make and looks impressive. I have adapted to use a mini-muffin pan with mini-muffing cups instead of the foil cups on a baking sheet called for in the recipe. The raspberry flavor is subtle but good. If you are doubling the recipe you do not need to double the topping - it makes more than enough. If you have extra, the icing freezes really well, as do the brownies themselves. The photos below are of a tripled recipe.
Makes 56
Ingredients:
For the Brownies:
2 sticks unsalted butter
1 1/2 cups semi sweet chocolate chips
1 cup sugar
4 eggs
1 TBS raspberry extract
1 cup flour
For the Chocolate Topping:
3/4 cup heavy cream
1 1/2 cups semi-sweet chocolate chips
1/2 tsp raspberry extract
Here's how:
Preheat the oven to 350.
Line a mini muffin tin with mini muffin liners.
Make the brownies:
Melt the butter in a saucepan on medium heat. Do not brown it.
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| Melt the butter |
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| Add eggs and extract |
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| All incorporated. Ready for the flour |
Stir in flour until completely blended.
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| Flour added. Mix well. |
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| Incorporated well |
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| Ready for the oven |
Bake for 15 minutes until the tops are cracked.
Cool on a wire rack in the pans.
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| Baked with cracked tops |
Make the topping:
Heat cream in a saucepan until bubbles form on the edges. Remove from the heat. Add chips and let sit for 5 minutes, then add extract.
Stir until smooth and glossy.
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| All mixed and ready for the brownies |
Dip each brownie into the topping. Let dry.
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| Dip the brownies into the topping |
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| All dipped and drying |
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