1 box brownie mix, prepared according to package instructions
1 cup semi-sweet chocolate chips (175 g)
¾ cup heavy cream (180 mL), hot
12 oz fresh raspberry (340 g)
powdered sugar, for serving
Nutrition Info
Calories 1000
Fat 56g
Carbs 126g
Fiber 11g
Sugar 89g
Protein 12g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
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.
3. Step
Bake for 15 minutes, or until cooked through.
4. Step
Remove from the oven and let the brownies cool.
5. Step
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.
6. Step
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.
7. Step
Refrigerate for 2 hours, or until the ganache is set.
8. Step
Remove from the fridge and gently push the bottom of the brownies until they pop out of the cookie cutters.
