Kids Can Bake: Raspberry and Cream Cheese Brownie Bites

Kids Can Bake: Raspberry and Cream Cheese Brownie Bites is an American recipe that serves 24. For 29 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 148 calories. This recipe from Foodnetwork requires vanillan extract, cream cheese, heavy cream, and raspberry preserves. It is a good option if you're following a lacto ovo vegetarian diet. Only a few people made this recipe, and 7 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. With a spoonacular score of 6%, this dish is improvable. Try Cream Cheese Cucumber Bites (Kids Sailboats), Raspberry Brownie Bites, and Raspberry Cheesecake Brownie Bites for similar recipes.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 50 minutes

 

Ingredients:

1/4 cup confectioners' sugar

1/2 cup whipped plain cream cheese

2 large eggs

1/2 cup all-purpose flour

1 1/4 cups granulated sugar

2 tablespoons heavy cream

1/4 cup raspberry preserves

1/4 teaspoon fine salt

Pinch fine salt

1 stick (8 tablespoons) unsalted butter

4 ounces unsweetened chocolate, broken into chunks

1/8 teaspoon pure vanilla extract

1 teaspoon pure vanilla extract

Equipment:

mini muffin tray

microwave

bowl

oven

whisk

wooden spoon

muffin liners

toothpicks

frying pan

wire rack

Cooking instruction summary:

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.

 

Step by step:


1. Special equipment: a 24-cup mini muffin tin

2. 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.

3. Whisk until smooth.

4. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon.

5. Add the flour, and beat until the batter is shiny, about 1 minute.

6. Divide the batter evenly among the prepared muffin cups.

7. 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).

8. 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

1. Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon.

2. 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.

3. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.


Nutrition Information:

Quickview
148k Calories
1g Protein
8g Total Fat
17g Carbs
0% Health Score
Limit These
Calories
148k
7%

Fat
8g
13%

  Saturated Fat
5g
33%

Carbohydrates
17g
6%

  Sugar
13g
15%

Cholesterol
32mg
11%

Sodium
50mg
2%

Caffeine
3mg
1%

Get Enough Of These
Protein
1g
4%

Manganese
0.22mg
11%

Copper
0.17mg
8%

Iron
1mg
6%

Vitamin A
221IU
4%

Magnesium
17mg
4%

Selenium
2µg
4%

Phosphorus
37mg
4%

Zinc
0.56mg
4%

Fiber
0.89g
4%

Vitamin B2
0.05mg
3%

Folate
9µg
2%

Vitamin B1
0.03mg
2%

Potassium
59mg
2%

Calcium
14mg
1%

Vitamin E
0.2mg
1%

Vitamin D
0.19µg
1%

Vitamin B5
0.12mg
1%

Vitamin B3
0.23mg
1%

covered percent of daily need
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