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.

 

How to make Brownies with Raspberry Sauce and Chocolate Ganache:

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

 

 

Yield: 4 Brownies

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 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 6 inch x 6 inch buttered cake pan. Click here 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 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!

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Nutrition Information:


Amount Per Serving:Calories: 662 Saturated Fat: 22g Cholesterol: 100mg Sodium: 236mg Carbohydrates: 76g Fiber: 6g Sugar: 52g Protein: 7g

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