Kid-Friendly: Raspberry Cream Cheese Brownies

Votes: 3

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 mini muffins

Who doesn't love the classic combination of dark chocolate and raspberries? Add a little sweetened cream cheese, and you've got the perfect miniature muffin dessert that kids will adore. For a more playful look, use colorful paper cupcake liners. These brownies are baked in a mini muffin tin and then topped with a cheesecake topping and raspberry jam. Let the kids decorate the brownies. You can also experiment with flavors, using, for example, strawberry jam or orange confit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brownie

110 g unsalted butter
100 g unsweetened chocolate, broken into pieces
1 and 1/4 cups granulated sugar
1 tsp vanilla extract
1/4 teaspoon fine salt
2 large eggs
0.5 cups premium flour
Special equipment: 24-cup mini-muffin pan

Topping

0.5 cup whipped cream cheese
1/4 cup powdered sugar
2 tbsp. heavy cream
1/8 tsp vanilla extract
A pinch of fine salt
1/4 cup raspberry jam

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream, cream cheese, dark chocolate, powdered sugar, raspberry jam

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 24-cup mini-muffin pan with paper liners and spray with cooking spray.
Place the butter and chocolate in a microwave-safe bowl and microwave on high power in 30-second intervals, stirring occasionally, until the butter is melted and the chocolate is almost completely melted, about 2 minutes. Stir until smooth. Stir in the granulated sugar, vanilla extract, and salt. Beat in the eggs, one at a time, with a wooden spoon.

Add flour and mix until dough becomes glossy, about 1 minute.

Note

When measuring flour, we spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup compacts it, resulting in dry baked goods..

Divide the batter evenly among the prepared muffin cups. Bake until the tops are opaque, about 17 minutes (a toothpick inserted into the center of the muffin comes out clean).

A tip for those who love a crispy crust: Baking muffins without paper liners will result in crispier edges.
Topping:

Meanwhile, combine cream cheese, powdered sugar, heavy cream, vanilla extract, and salt in a bowl; refrigerate until ready to use.
Assembly:

Let the brownies cool in the pan for 5 minutes. Using a teaspoon, make a well in the center of each muffin. Let them cool for another 20 minutes, then transfer them to a wire rack. Fill each well with 1 teaspoon of topping. Microwave the raspberry jam on high power until warm and pourable, about 30 seconds. Let stand for 2 minutes, then stir until smooth. Spoon 1 teaspoon of raspberry jam onto each muffin.
Note

Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.