Description
Indulge in these delightful Raspberry Mousse Brownie Cups featuring a fudgy brownie base topped with a light and airy raspberry mousse, perfect for any occasion.
Ingredients
Scale
- 1 cup of brownie mix
- 1/4 cup of water
- 1/4 cup of vegetable oil
- 1 egg
- 1 cup of heavy cream
- 1/2 cup of raspberry puree
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Fresh raspberries for garnish
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin with cupcake liners.
- Combine the brownie mix, water, vegetable oil, and egg in a mixing bowl. Stir until smooth.
- Pour the brownie batter evenly into the muffin tin, filling each cup halfway. Bake for 15-20 minutes until a toothpick comes out clean. Let the brownies cool completely.
- Whip the heavy cream in another bowl until soft peaks form.
- Combine raspberry puree, powdered sugar, and vanilla extract in a separate bowl. Gently fold into the whipped cream until incorporated.
- Spoon or pipe the raspberry mousse over the cooled brownie cups, allowing a heaping layer.
- Garnish with fresh raspberries and chocolate shavings before serving.
Notes
Make the brownie cups a day in advance and whip the mousse on the day of serving for optimal freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 19g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 52mg