Raspberry Brownie Tartlets


How about serving these luscious mini brownies with a chocolate pastry crust, raspberry brownie filling, topped with a fresh raspberry and finished with a ganache drizzle. Perfect little bite-sized treats for your holiday celebrations. Don’t you just love the muffin papers that look like Santa’s suit for a special touch?


Normally, when I make brownies I make a big pan of them and not these cute individual treats.  But today is the beginning of a two week celebration over at Fiesta Friday and I wanted to make a “special brownie”. See The Cake Boss Brownies Chocolate Lavender Brownies and Zingerman’s Famous Brownies for more great recipes.

Fiesta Friday (FF) 100 has been going on for 100 weeks. We owe a debt of gratitude to Angie who is the creator and gracious host of Fiesta Friday. I joined FF in the first party and it has been a pleasure to be part of such a wonderful, friendly group of bloggers for the past two years. This is week one of a two week celebration so come visit  anytime between now and January 5, 2016.

I am so lucky to be co-hosting with 3 other fantastic  bloggers; Mollie, Steffi and Suzanne. We are waiting to see your favorite appetizer, a special dessert, a delicious cocktail perhaps and of course any Holiday entree.

Click on the cute little froggy below and join the party – we would love to have you join us.

Raspberry Brownie Tartlets

Chocolate Pastry:

  • 1-1/4 cups flour
  • 1/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup cold butter
  • 1 egg yolk + 2 tbsp. water

In a bowl stir together the flour, sugar and cocoa powder. Cut in the butter until it is crumbly. Whisk together the egg yolk and the water. Gradually add  egg yolk mixture into flour mixture. Gently knead the dough until a ball forms. Wrap in plastic wrap for 30 to 60 minutes so the dough is easier to handle.

Preheat oven to 375°F. On a floured surface, roll the pastry to 1/8-inch thick. Using a 2-1/4-inch round cookie cutter, cut pastry into 24 rounds. Fit the cutouts into 24 ungreased 1-3/4-inch muffin cups. Press the pastry onto bottoms and up the sides. Bake 5 minutes.

Raspberry Brownies:

  • 1 oz. unsweetened chocolate, chopped
  • 2 tbsp. butter
  • 1/3 cup sugar
  • 1/4 cup seedless raspberry jam
  • 1 egg, slightly beaten
  • 1/3 cup flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt

In a small saucepan combine the chocolate and butter; cook and stir over low heat until melted. Remove from heat and stir in next three ingredients just until combined. Add the flour, baking powder and salt. Spoon about 1 tbsp. of the filling into each chocolate pastry cup.

Bake 12 to 15 minutes or until filling is set. Cool for about 5 minutes and remove to a wire rack to finish cooling.

At this point you can refrigerate them for a couple of days or freeze them, well wrapped, for 1 month.

Chocolate Ganache:

  • 1/4 cup heavy cream
  • 1/2 cup semisweet chocolate pieces

Heat the cream just until boiling. Remove from heat and add the chocolate pieces (do not stir). Let stand 5 minutes and then stir until smooth. Cool 15 minutes before drizzling over brownie tarts.

To Serve:

Top each brownie tartlet with a fresh raspberry and drizzle with chocolate. Let stand until set.

Makes 24

Recipe by cookingwithauntjuju.com 

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36 thoughts on “Raspberry Brownie Tartlets

  1. You’ve done it again! You keep making all these adorable holiday treats for us! My daughter would absolutely love these. She loves chocolate and raspberries! Well, who doesn’t?! 🙂 Thanks for co-hosting, Judi! XOXO


    • Thanks a bunch Angie – the brownies are very tasty even just by themselves without the raspberry and ganache! I am having fun as always co-hosting and anxious to see what everyone brings to the big celebration 🙂 XOXO


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  3. As I’ve said to Ginger, I am starting parties with desserts – so I am gonna grab some of these cutie delicious treats (because brownies are my favorites) and I am gonna enjoy every bite before I proceed with other’s treats! 😀 Thanks for co-hosting, Aunt Juju. Happy holidays and have a blessed 2016 ahead! Happy FF#100! 🙂 xx


    • I like your way of thinking Jhuls 🙂 You will love these yummy raspberry flavored brownies. Brownies are a favorite too as this is my fourth brownie recipe. I’m having fun with Angie and my 3 co-hosts – great group! Happy Holidays and the Best to You in the New Year 🙂 XOXO


      • For me, dessert always comes first. 😀

        When eating out, I always ask for my dessert to come with the starters because I always eat my dessert first. Better to eat them right away before engaging with the main course. 😀

        Best of 2016 to you, too, Aunt Juju. So blessed to have known you thru the blogging world. xx


      • That’s funny Jhuls – you really do like your desserts. Sometimes when my hubby and I went out for lunch I would order soup and a salad and he ordered a big dessert and nothing else!!! Absolute pleasure to have you in my blogging life 🙂

        Liked by 1 person

  4. They are simply adorable, Juju! I love those cups, they make the brownies look like Santa’s belly overspilling (as my belly is, I have to admit, after our Christmas dinner …)
    I can only agree with your lovely comments about Angie and I am ever so flattered by co-hosting alongside someone as funny and imaginative as you are. Have a wonderful Christmas and a great Fiesta Friday 100!
    Ginger x


    • Thanks Steffi – your comment made me smile – Santa’s belly over spilling. He ate too many brownies 🙂 I’ve really enjoyed your blog – love all those German recipes which I am planning to try this winter.You obviously love cooking and sharing like me! Now I get to co-host with you at the biggest party yet.Happy Holidays and the Best in 2016. Happy Fiesta Friday 100 🙂

      Liked by 1 person

  5. These look so adorable – I agree your paper cases are perfect! – and they sound so delicious as well. Wish I could try one, I’m going to have to make them soon. Thanks for co-hosting this special Fiesta Friday and merry Christmas!


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  7. Oh, Judi, do these ever look good! Even my family pointed them out as I showed the Fiesta Friday to them. I am happy to be hosting with you, and happy New Years and Happy FF! (By the way, did you get a new camera for Christmas? Marvelous photos!)


    • Thanks so much Mollie – kids and adults alike loved these. I should have doubled the recipe! We are having one heck of a party to celebrate the BIG 100 and fun to be co-hosting with 3 favorite bloggers. Same camera, taken inside, no lighting props and the forbidden flash probably came on. Thanks though 🙂 Happy Holidays and the Best to you in 2016!


    • Thanks Linda – bite-size treats can be dangerous some times 🙂 Thanks so much for the feature – I really appreciate it. I love to make fun things that make people smile 🙂 I was surprised to find the recipe with my notes and I never remembered using orange blossom water before. You use it so often in your delicious recipes and that helped inspire me to make those Santa madeleines. Anyways it was a very special post for me. Happy BIG 100 Fiesta Friday 🙂

      Liked by 1 person

  8. These little brownie tartlets are so pretty and adorable. Thanks for sharing dear Judi and have a wonderful rocking baking year ahead ❤


  9. They are SO cute, Judi! You are the queen of adorable festive creations! They are perfect for celebrating FF’s 100th anniversary! Thanks so much for co-hosting this mammoth event, and all the best for a Happy 2016! 😀


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  11. hi Judi
    Your tartlets looks very festive and like a real treat! Thank you for co hosting Fiesta Friday. Happy New Year 2016! 🙂 x


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