Raspberry Brownie Bites

Preheat the oven to 350ºF.

Add the butter and chocolate to a medium size bowl that can go in the microwave. Cover the bowl with a paper towel and heat the butter and chocolate in the microwave for about 90 seconds or until the butter is melted.

Stir together until the chocolate is completely melted. Stir in the sugar. Add the eggs and vanilla extract. Stir the ingredients together.

Add the flour. Use a mixer to blend all of the ingredients together and set aside.

Spray the mini muffin tins with cooking spray. Add the batter up to about 1/4 inch from the top of the muffin tray for each muffin. Add a caramel candy in the middle of the batter for each muffin (optional). Gently push the caramel candy in the middle of the batter just a little bit; making sure not to push it down all of the way to the bottom of the muffin. The batter needs to be touching the bottom of the muffin tin so that it will form a “bowl” to hold the melted caramel.

Bake in the preheated oven for about 8 to 10 minutes or until a toothpick inserted in the brownie section comes out with fudgy crumbs. Watch them closely so they don’t overbake. When finished baking, gently lift the brownie bite out of the pan and cool them on a rack for about 8 minutes.

While the brownies are still warm, put them on a plate and dust them with powdered sugar. Lastly, add a small spoonful of raspberry jam to the middle of the brownie bite. Serve warm.

If you made these brownie bites with the caramels, when completely cooled, the caramel is very chewy, so before serving, put them in the microwave for a quick 5 seconds (not too long or the caramel will be too hot to eat).