Dessert

Brownies with Raspberry Sauce and Chocolate Ganache Small Batch Recipe

These Brownies with Raspberry Sauce and Chocolate Ganache are amazing!

Brownies with Raspberry Sauce and Chocolate Ganache

 

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The brownies are super chocolaty, light and fluffy with a cake-like texture and topped with a fresh raspberry sauce and smooth, creamy chocolate ganache.

 

This recipe is downsized and makes 4 brownies, perfect for a small dinner party, family of four, or a romantic dessert for two 2 nights in a row!

 

Need a main dish? Try this Orzo Tuscan Shrimp for Two or this Bacon Cream Cheese Chicken.

 

Preheat your oven to 350 F (180 C).

 

In the bowl of a stand mixer or other medium bowl, combine the cocoa, baking soda, 2 tablespoons melted butter, and 1/8 cup very hot water. Stir until mixed together.

 

With the mixer on the lowest speed add in order listed: 2/3 cup sugar, egg, 2 tablespoons melted butter, and vanilla, flour, and salt. Mix until combined. Fold in 1/3 cup chocolate chips.

brownie batter in a bowl with spatula

 

Pour the mixture into a small buttered cake pan. I’m using a 6 x 6 cake pan. Bake 30 minutes or until brownies begin to pull away from sides. It is done when a toothpick inserted in the center comes out clean.  Cool completely in the pan on a wire rack.

brownie batter in a greased cake pan

 

While the brownies are cooling make the raspberry sauce.  In a small saucepan combine the raspberries, 2 teaspoons sugar, cornstarch and 1/8 cup water. Bring to a boil and cook for 5 minutes until sauce thickens. Allow the sauce to cool slightly.

raspberry sauce cooking in a pan

 

While the raspberry sauce is cooling make the chocolate ganache. In a small sauce pan combine 2/3 cup chocolate chips and heavy cream over low heat. Stir constantly until ganache is smooth and creamy.

chocolate ganache sauce cooking in a pan

 

Pour the warm chocolate ganache over the top of the brownies and spread evenly. Top with the raspberry sauce spreading evenly over brownies. Use a toothpick or butter knife and gently swirl the ganache and raspberry sauce together. Garnish with fresh raspberries if desired. Serve and enjoy!

Brownie topped with Raspberry Sauce and Chocolate Ganache and parsley sprig

 

 

 

Brownies with Raspberry Sauce and Chocolate Ganache Recipe

 

 

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Brownies with Raspberry Sauce and Chocolate Ganache - small batch
Brownies with Raspberry Sauce and Chocolate Ganache
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
These Brownies with Raspberry Sauce and Chocolate Ganache are amazing! The brownies are super chocolaty, light and fluffy with a cake-like texture and topped with a fresh raspberry sauce and smooth, creamy chocolate ganache. This recipe is downsized and makes 4 brownies, perfect for a small dinner party, family, or a romantic dessert for two 2 nights in a row!
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate ganache, raspberry sauce
Servings: 4 Brownies
Calories: 662 kcal
Author: Zona
Ingredients
For the Brownies:
  • 1/4 cup cocoa
  • 1/8 teaspoon baking soda
  • 2 Tablespoons melted butter
  • 1/8 cup boiling water
Add in order listed:
  • 2/3 cup sugar
  • 1 egg slightly beaten
  • 2 Tablespoons melted butter
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips
For the Raspberry Sauce:
  • 1/2 cup fresh raspberries slice each in half
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/8 cup water
For the Chocolate Ganache:
  • 2/3 cup semi-sweet chocolate chips
  • 1/3 cup heavy whipping cream
Instructions
  1. Preheat your oven to 350 F (180 C).

  2. In the bowl of a stand mixer or other medium bowl, combine the cocoa, baking soda, 2 tablespoons melted butter, and 1/8 cup very hot water. Stir until mixed together.
  3. With the mixer on the lowest speed add in order listed: 2/3 cup sugar, egg, 2 tablespoons melted butter, and vanilla, flour, and salt. Mix until combined. Fold in 1/3 cup chocolate chips.
  4. Pour the mixture into a small buttered cake pan. I’m using a 6 x 6 cake pan. Bake 30 minutes or until brownies begin to pull away from sides. It is done when a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

  5. While the brownies are cooling make the raspberry sauce. In a small saucepan combine the raspberries, 2 teaspoons sugar, cornstarch and 1/8 cup water. Bring to a boil and cook for 5 minutes until sauce thickens. Allow the sauce to cool slightly.

  6. While the raspberry sauce is cooling make the chocolate ganache. In a small sauce pan combine 2/3 cup chocolate chips and heavy cream over low heat. Stir constantly until ganache is smooth and creamy.

  7. Pour the warm chocolate ganache over the top of the brownies and spread evenly. Top with the raspberry sauce spreading evenly over brownies. Use a toothpick or butter knife and gently swirl the ganache and raspberry sauce together. Garnish with fresh raspberries if desired. Serve and enjoy!

Nutrition Facts
Brownies with Raspberry Sauce and Chocolate Ganache
Amount Per Serving
Calories 662 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 22g 110%
Cholesterol 100mg 33%
Sodium 236mg 10%
Potassium 406mg 12%
Total Carbohydrates 76g 25%
Dietary Fiber 6g 24%
Sugars 52g
Protein 7g 14%
Vitamin A 14.3%
Vitamin C 4.8%
Calcium 5.8%
Iron 25.6%
* Percent Daily Values are based on a 2000 calorie diet.

Brownies with Chocolate Ganache and Fresh Raspberry Sauce - Small Batch brownies are super chocolaty, light and fluffy with a cake-like texture and topped with a fresh raspberry sauce and smooth, creamy chocolate ganache. This recipe is downsized and makes 4 brownies #SmallBatch #brownies #ChocolateGanache #Raspberry #DessertForTwo

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