Dessert/ Dessert for Two

Brownies with Raspberry Sauce and Chocolate Ganache Small Batch Recipe

4 brownies with raspberry sauce and chocolate ganache on a platter

These Brownies with Raspberry Sauce and Chocolate Ganache are amazing!

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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!

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

How to make Brownies with Raspberry Sauce and Chocolate Ganache:

Preheat the oven to 350 degrees 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, slightly beaten egg, 2 tablespoons melted butter, vanilla, flour, and salt. Mix until combined. Then, fold in 1/3 cup semi-sweet chocolate chips.

brownie batter mixed in a bowl

Pour the mixture into a small 6 x 6 buttered cake pan. Click for a 6 x 6 cake pan. Bake 30 minutes or until brownies begin to pull away from the 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 buttered 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 the 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 semi-sweet chocolate chips and heavy cream over low heat. Stir constantly until ganache is smooth and creamy.

chocolate ganache cooking in a pan

Pour or drizzle the warm chocolate ganache over the top of the brownies. Top with the raspberry sauce 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!

brownies with raspberry sauce and chocolate ganche on a platter

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Yield: 4 Brownies

Brownies with Raspberry Sauce and Chocolate Ganache

Brownies with Raspberry Sauce and Chocolate Ganache

These Brownies with Raspberry Sauce and Chocolate Ganache are super chocolaty, light and fluffy with a cake-like texture and topped with a fresh raspberry sauce and smooth, creamy chocolate ganache.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

For the Brownies:

  • 1/4 cup cocoa
  • 1/8 tsp baking soda
  • 2 Tbsp melted butter
  • 1/8 cup boiling water

Add in order listed:

  • 2/3 cup sugar
  • 1 egg, slightly beaten
  • 2 Tbsp melted butter
  • 1/2 tsp vanilla
  • 1/2 cup flour
  • 1/8 tsp salt
  • 1/3 cup semi-sweet chocolate chips

For the Raspberry Sauce:

  • 1/2 cup fresh raspberries (slice each in half)
  • 2 tsp sugar
  • 1 tsp 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 oven to 350 F (180 C).
  2. In bowl of stand mixer or other medium bowl, combine cocoa, baking soda, 2 tablespoons melted butter, and 1/8 cup very hot water. Stir until mixed together.
  3. With mixer on lowest speed add in order listed: 2/3 cup sugar, egg, 2 tablespoons melted butter, vanilla, flour, and salt. Mix until combined. Fold in 1/3 cup semi-sweet chocolate chips.
  4. Pour mixture into a 6 x 6 buttered cake pan. Click for 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 center comes out clean. Cool completely in pan on a wire rack.
  5. While brownies are cooling make raspberry sauce. In a small saucepan combine raspberries, 2 teaspoons sugar, cornstarch and 1/8 cup water. Bring to a boil and cook 5 minutes until sauce thickens. Allow sauce to cool slightly.
  6. While raspberry sauce is cooling make 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 warm chocolate ganache over top of brownies and spread evenly. Top with raspberry sauce spreading evenly over brownies. Use a toothpick or butter knife and gently swirl ganache and raspberry sauce together. Garnish with fresh raspberries if desired. Serve and enjoy!

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 623 Total Fat: 34g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 99mg Sodium: 228mg Carbohydrates: 82g Net Carbohydrates: 0g Fiber: 5g Sugar: 61g Sugar Alcohols: 0g Protein: 7g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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