A combo you can't say no to! Using a brownie mix makes this dessert extra easy for anyone. And take your brownie bites to the next level with an easy 2-ingredient chocolate ganache and fresh raspberries.
Preheat oven to 350°F degrees. Spray a mini muffin pan with cooking spray and set aside.
In a large bowl combine brownie mix, oil, egg and water (see back of bag for additional recipe options). Mix together until just combined.
Using a cookie scoop, add the brownie mix to each cavity of the mini muffin pan.
Bake for 15-18 minutes, or until a toothpick inserted into the center of the brownie comes out with slight crumbs.
Remove from oven and immediately, using a teaspoon, press down on the tops of each brownie to create a small well.
Once the brownies are cooled, make the chocolate ganache. Add chocolate chips to a small bowl. Heat the milk in a saucepan until it begins to boil. Pour the hot milk over the chocolate chips and let stand for 30 seconds. Stir until the chocolate is melted and smooth. Spoon ½ teaspoon of chocolate on top of each brownie and top with a raspberry.
Chocolate ganache recommendation: use either coconut milk or NutPods creamer. If you're not dairy-free, then use heavy cream.