Prep Time: 25 Minutes • Start to Finish: 1 Hour 40 Minutes • Makes 42 brownie bites
1 Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Divide batter evenly among muffin cups, filling each with about 1 tablespoon batter or until three-fourths full.
2 Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes. Remove from pan to cooling rack; cool completely, about 30 minutes. Carefully remove paper liners, if desired.
3 In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
4 Spoon about 1 teaspoon chocolate mixture onto each brownie. Garnish with fresh raspberries.
1 Brownie Bite: Calories 100; Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 0g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
Tip Simplify this recipe by baking brownies in a 13 x 9-inch pan. Top with ganache. Cut into small squares and serve in miniature paper or foil baking cups.