Kids Can Bake: Raspberry and Cream Cheese Brownie Bites

Who doesn't love the classic combo of chocolate and raspberry? Add some sweetened cream cheese, and you have the perfect dressed-up bite[-sized brownies. For little and big kids: Let them help measure, mix and fill. For a bittersweet grown-up version, use strawberry jam or orange marmalade.]

Total Time:
1 hr 15 min
Prep:
25 min
Inactive:
30 min
Cook:
20 min

Yield:
Makes 24 brownie bites
Level:
Easy

Ingredients
  • Brownies:
  • Cooking spray
  • 1 stick (8 tablespoons) unsalted butter
  • 4 ounces unsweetened chocolate, broken into chunks
  • 1 1/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • Topping:
  • 1/2 cup whipped plain cream cheese
  • 1/4 cup confectioners' sugar
  • 2 tablespoons heavy cream
  • 1/8 teaspoon pure vanilla extract
  • Pinch fine salt
  • 1/4 cup raspberry preserves
Directions
  • Special equipment: a 24-cup mini muffin tin

  • For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute.

  • Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).

  • For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.

  • To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Hint for edge lovers: Baking the brownies without paper liners will give you crunchier, chewier edges.

Note: Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.


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    This recipe is featured in:

    Cooking with Kids