Blueberries are a very versatile fruit, and it pairs well with both sweet desserts and savory entrees. Here I made a quick and super easy dessert treat that combines both cooked and fresh blueberries, some fun marshmallow cream, and freshly baked from scratch brownies. I must say this was an instant winner at our humble little abode. Check out the ingredients and directions below to find out just what you will need to pull these Mini Brownies with Marshmallow Cream and Blueberry Drizzle.
Mini Brownies with Marshmallow Cream and Blueberry Drizzle
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 large eggs, room temperature
- 8 ounces coarsely chopped good quality dark chocolate
- 1 cup dark or semi sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon Kosher salt
- 1 cup of blueberries
- 1 cup of water
- 1 cup of granulated sugar
Additional Materials:
- Mini Muffin Pan
- Ice Cream Scoop
Directions:
- In a meduim sauce pan melt butter and chopped dark chocolate over medium heat, stir constantly, about 3-5 minutes. Remove pan from heat source, and pour into a large mixing bowl. Cool for 10 minutes.
- Pre-heat oven to 350F degrees. Butter mini muffin pan and set aside.
- Whisk the sugars into the butter and chocolate mixture. Add the room temperature eggs, one at a time, whisking until smooth after each addition. Add the pure vanilla extract and continue whisking.
- In a small bowl add the flour, cocoa powder, and Kosher salt. Once combined, little by little add to the wet mixture. Next add the dark or semi sweet chocolate chips.
- Using a ice cream scoop divide brownie mix throughout the prepared mini muffin pan. Divide batter Pour batter into the prepared baking pan and bake for 15 – 18 minutes or until the brownies begin to pull away from the edges of the pan or a toothpick comes away clean when inserted into center of brownies.
- Allow the brownies to cool completely in the pan set on a wire rack until ready to use.
- With brownies are cooling, add water, sugar and blueberries in a sauce pan.
- Stir over medium heat and slightly smash blueberries just enough to release their juices.
- Stirring constantly when mixture starts to boil remove from heat and pour into a measuring cup or glass bowl and allow the berries to steep and cool for 1o minutes in the refrigerator.
- Once cooled, scoop a couple of tablespoons of cooked blueberry mixture into the bottom of a bowl.
- Add 3-5 mini brownies.
- Spoon in the preferred amount of marshmallow cream, this recipe always works well with fresh whipped creme, crème fraîche or vanilla ice cream.
- Drizzle with blueberry juice and fresh blueberries.
- Serve.
Mini Brownies with Marshmallow Cream and Blueberry Drizzle
Ingredients
- 1/2 cup 1 stick unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 3 large eggs room temperature
- 8 ounces coarsely chopped good quality dark chocolate
- 1 cup dark or semi=sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon Kosher salt
- 1 cup of blueberries
- 1 cup of water
- 1 cup of granulated sugar
- Additional Equipment:
- Mini Muffin Pan
- Ice Cream Scoop
Instructions
- In a meduim sauce pan melt butter and chopped dark chocolate over medium heat, stir constantly, about 3-5 minutes. Remove pan from heat source, and pour into a large mixing bowl. Cool for 10 minutes.
- Pre-heat oven to 350F degrees. Butter mini muffin pan and set aside.
- Whisk the sugars into the butter and chocolate mixture. Add the room temperature eggs, one at a time, whisking until smooth after each addition. Add the pure vanilla extract and continue whisking.
- In a small bowl add the flour, cocoa powder, and Kosher salt. Once combined, little by little add to the wet mixture. Next add the dark or semi sweet chocolate chips.
- Using a ice cream scoop divide brownie mix throughout the prepared mini muffin pan. Divide batter Pour batter into the prepared baking pan and bake for 15 - 18 minutes or until the brownies begin to pull away from the edges of the pan or a toothpick comes away clean when inserted into center of brownies.
- Allow the brownies to cool completely in the pan set on a wire rack until ready to use.
- With brownies are cooling, add water, sugar and blueberries in a sauce pan.
- Stir over medium heat and slightly smash blueberries just enough to release their juices.
- Stirring constantly when mixture starts to boil remove from heat and pour into a measuring cup or glass bowl and allow the berries to steep and cool for 1o minutes in the refrigerator.
- Once cooled, scoop a couple of tablespoons of cooked blueberry mixture into the bottom of a bowl.
- Add 3-5 mini brownies.
- Spoon in the preferred amount of marshmallow creme, this recipe always works well with fresh whipped creme, crème fraîche or vanilla ice cream.
- Drizzle with blueberry juice and fresh blueberries.
- Serve.
More Brownie Recipes
Pumpkin Brownies with Cinnamon Chips
Gluten-Free Brownies with Chocolate Chip Cookie Dough Frosting
There Must Be 50 Ways to Frost a Brownie
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