These Raspberry Mousse Brownie Bites are as easy as they are adorable, with rich, fudgy brownie and light raspberry mousse in every bite. Fun to make, even better to share.
Ingredients You’ll Need
- Brownie Base: Butter, cocoa, and sugar form a rich base, while eggs, flour, and a hint of baking powder make it soft and fudgy.
- Raspberry Mousse: Raspberries, sugar, and gelatin are blended and folded into whipped cream for a light, fruity topping.
- Topping: A drizzle of raspberry preserves adds a glossy finish and extra berry flavor.
Tips & Tricks
- Use a Piping Bag: Pipe the mousse instead of spooning it for neat-looking bites.
- Strain the Mousse: For a smooth mousse, press the purée through a fine mesh sieve to remove seeds.
- Chill to Set: Give the mousse at least 30 minutes in the fridge so it sets up nicely before serving.
Possible Variations
- Lemon Twist: Try lemon mousse for a bright, citrusy version.
- Mixed Berries: Blend in strawberries or blueberries for a berry medley mousse.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in the brownie base.
Shopping Tips
- Frozen vs Fresh Raspberries: Both work beautifully! Frozen berries are great year-round and still give a vibrant raspberry flavor.
- Gelatin: Look for unflavored gelatin packets in the baking aisle.
- Mini Muffin Tin: A nonstick pan with 24–30 cavities is ideal. Silicone pans also work and make removing the bites easier.
Storage & Make-Ahead Tips
Make the brownie bites a day in advance and store them airtight. Pipe the mousse a few hours before serving. Chill for up to 3 days, and drizzle with raspberry sauce right before serving.
Frequently Asked Questions
Can I make them full-sized?
You can! Use standard muffin tins, bake a few minutes longer, and plan for fewer servings.
Can I skip the gelatin?
Gelatin helps set the mousse. For a vegetarian version, you can experiment with agar agar, though the texture may vary slightly.
Can I freeze these?
The brownie base can be frozen, but the mousse doesn’t freeze well. Make and serve these fresh or within 2–3 days for best results.
Craving more sweet treats? Try my Pink Oreo Truffles, Cinnamon Swirl Pancakes, Vanilla Chocolate Cheesecake, or Cranberry Brie Pastry at home.
Raspberry Mousse Brownie Bites
Equipment
- Mini muffin pan
- Mixing bowls
- Whisk and spatula
- Stand mixer or hand mixer
- Small saucepan
- Blender or immersion blender
- Fine mesh strainer (optional, for seedless purée)
- Piping bag or zip-top bag (for filling)
Ingredients
For the Brownie Base
- ¾ cup unsalted butter (melted)
- ½ cup cocoa powder
- 1½ cups sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ tsp salt
- ½ tsp baking powder
- 1½ cups all-purpose flour
For the Raspberry Mousse
- 1½ cups fresh or frozen raspberries
- ¾ cup sugar
- ½ cup water, divided
- 2¼ tsp unflavored gelatin
- 1½ cups heavy whipping cream
For Topping
- ¼ cup raspberry preserves (to drizzle or decorate)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line two mini muffin tins (24–30 cavities).
- Make the brownie batter by whisking melted butter, cocoa powder, and sugar until smooth. Mix in vanilla and eggs, then stir in flour, salt, and baking powder until just combined.
- Scoop the batter into the tins, filling each about ¾ full. Bake for 14–16 minutes, until the centers are set but soft.
- While still warm, press a rounded tablespoon into the center of each to make a divot. Cool completely before removing from the pan.
- To make the mousse, bloom gelatin in ¼ cup cold water. Simmer raspberries, sugar, and remaining ¼ cup water for 5 minutes, then blend and strain if desired.
- Stir in the bloomed gelatin and return to low heat until dissolved and slightly thickened. Let cool to room temperature.
- Whip the cream to stiff peaks. Gently fold in the cooled raspberry mixture until smooth and fluffy.
- Pipe or spoon the mousse into the brownie centers and chill for at least 30 minutes to set.
- Before serving, drizzle with raspberry preserves or top with fresh berries.
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