Ingredients
4
4 servings
- •1 box brownie mix, prepared according to package instructions
- •1 cup semi-sweet chocolate chips
- •¾ cup heavy cream, hot
- •12 oz fresh raspberry
- •powdered sugar, for serving
Instructions
- Preheat the oven to 350°F (180°C).
- Place 5-inch (10 cm) greased cookie cutters on a greased baking pan. Fill the bottom of each cookie cutter with ½-inch (1 cm) of brownie batter.
- Bake for 15 minutes, or until cooked through.
- Remove from the oven and let the brownies cool.
- In a medium bowl combine chocolate chips and hot heavy cream. Let stand for 1 minute, then stir until the ganache is a smooth, silky consistency.
- Fill each cookie cutter with a layer of raspberries, then pour the chocolate ganache over the top of the raspberries until it fills in the cookie cutters.
- Refrigerate for 2 hours, or until the ganache is set.
- Remove from the fridge and gently push the bottom of the brownies until they pop out of the cookie cutters.
- Sift powdered sugar over the top and serve.
- Pairs well with Merlot.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 1000
- Carbohydrate: 126g
- Fat: 56g
- Fiber: 11g
- Protein: 12g
- Sugar: 89g
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