Easy Raspberry Ganache Brownie Bites Too Good to Share

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with slightly moist crumbs.
6. Let the brownies cool completely in the pan before cutting into bite-sized squares.
7. Add fresh raspberries to a small saucepan and bring to medium heat for 5-10 minutes until juices are extracted and pulp is soft. Strain puree using mesh strainer to remove seeds. Set aside measured amount for ganache.
8. Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until just simmering. Pour hot cream over the chocolate and let it sit for a minute to soften the chocolate.
9. Gently whisk the cream and chocolate together until smooth and glossy. Stir in the raspberry puree and butter until fully incorporated.
10. Dip or spoon ganache over cooled brownie bites and spread evenly.
11. Refrigerate the brownie bites for at least 30 minutes, or until the ganache is set.
12. Before serving, garnish with fresh raspberries and white chocolate shavings (optional). These Easy Raspberry Ganache Brownie Bites are best served at room temperature. Remove from fridge 30 mins before serving.