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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Food Trivia

How you serve food and drink matters in the perception of taste. Hot chocolate tastes better in orange cups, scientists found.

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The helpful waiter Rachel had not seen her Israeli relatives for years, so she was very excited when her Aunt Leah and Uncle Yitzhak came to visit her in London. To celebrate their visit, Rachel took them to an old-fashioned Kosher restaurant in Hendon. "I`ll have the kreplach," Rachel told the waiter. "The kreplach is from last night," explained the waiter. "Better you should order something made fresh today. How about stuffed peppers?" "OK, let it be stuffed peppers." The waiter turns to Aunt Leah. "And you?" "Bring please the pot roast." "Look, lady, the pot roast is strictly for goyim. If you want something special, try the flanken." "All right then, so bring the flanken." Uncle Yitzhak studied the menu carefully then said to the waiter, "I can`t make up my mind. What do you suggest?" "Suggest!" cried the waiter. "On a busy night like this who has time for suggestions?"

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