Kids Can Bake: Raspberry and Cream Cheese Brownie Bites

Kids Can Bake: Raspberry and Cream Cheese Brownie Bites is an American recipe that serves 24. For 29 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 148 calories. This recipe from Foodnetwork requires vanillan extract, cream cheese, heavy cream, and raspberry preserves. It is a good option if you're following a lacto ovo vegetarian diet. Only a few people made this recipe, and 7 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. With a spoonacular score of 6%, this dish is improvable. Try Cream Cheese Cucumber Bites (Kids Sailboats), Raspberry Brownie Bites, and Raspberry Cheesecake Brownie Bites for similar recipes.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: a 24-cup mini muffin tin For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute. Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean). For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top. To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.

 

Step by step:

1. Special equipment: a 24-cup mini muffin tin

2. For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes.

3. Whisk until smooth.

4. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon.

5. Add the flour, and beat until the batter is shiny, about 1 minute.

6. Divide the batter evenly among the prepared muffin cups.

7. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).

8. For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.

To assemble

1. Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon.

2. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds.

3. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.

Nutrition Information:

covered percent of daily need