Raspberry Brownie Nuggets

     Brownies, White Chocolate Ganache, Heath Bars, & Raspberries altogether in one little bite. These are perfect for a special occasion. I have made these for parties, showers and open houses and they have always been a big hit.

Raspberry Brownie Nuggets:

For the Brownies:
6 ounces semisweet chocolate chips (about 1 cup)
1/2 cup unsalted butter
1/2 cup plus 2 tablespoons flour
1/4 teaspoon salt
2 large eggs
3/4 cup (packed) light brown sugar
1 teaspoon vanilla extract

For the White Chocolate Ganache:
6 ounces white chocolate, finely chopped or white chocolate chips
1/4 cup plus 2 tablespoons heavy cream
2 teaspoons unsalted butter

Garnish:
2 heath or skor bars, crushed (you can also find heath milk chocolate toffee bits on the baking aisle)
1/2 pint fresh raspberries

To Make the Brownies:

Preheat the oven to 350 degrees. Line 24-32 mini-muffin cups with paper or foil liners.
In a double boiler melt the chocolate chips with the butter, stirring until smooth (or heat in the microwave for about 1 minute, stir well. If necessary heat longer at 10-15 second intervals, stirring just until melted)
Set aside to cool to room temperature.
In a small bowl whisk together the flour and the salt.
In a medium bowl beat the eggs and sugar until thick and pale. Stir in the vanilla and the cooled chocolate mixture until well blended. Stir in the flour mixture until just combined. Fill cups about 3/4 full.
Bake for 12 to 15 minutes, or until the edges are set but the centers are still moist and fudgy. Cool the brownies in the pan on a rack for 5 to 15 minutes. Remove from the pan to cool completely.

To Make the White Chocolate Ganache:

Place the white chocolate in a bowl.
In a small saucepan, bring the cream to a simmer (or heat to simmer in microwave bowl). Pour the hot cream over the chocolate. Let stand, covered, for about 5 minutes, then stir until smooth.
Stir in the butter until incorporated and smooth. Refrigerate the ganache until it is thickened but still pourable.
Dip a few of the brownies in the ganache or spoon ganache around the tops, being careful not to drip too much on the wrappers. Top with a raspberry and sprinkle some heath bar around the edges. Repeat until all brownies are dipped and garnished. Refrigerate until ready to serve (overnight is fine).

    The filled cups ready to bake:

    Hot baked Brownie Nuggets:

    White Chocolate Ganache, Heath Bars and Raspberries ready to top the brownies:

Before serving you can brush the berries with a warmed apple or fruit jelly to add extra shine to the berries. I do not always but it is a nice touch.


This recipe is adapted from Mrs. Fields Brownie Nuggets.

Hope you enjoy! Donna