These small raspberry brownie bites are cooked in the air fryer and have a lovely fruity flavor.
Ingredients
- or frozen raspberries: 0.66667 cup (fresh)
- cashew butter: 2 Tbsp
- water: 2 Tbsp
- ounces dark chocolate: 4 piece (chopped)
- unsalted butter: 4 Tbsp
- canola oil: 0.25 cup
- egg: 1 piece
- egg yolk: 1 piece
- sugar: 0.5 cup
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- all purpose flour: 0.33333 cup
- whole-wheat pastry flour: 0.33333 cup
- unsweetened cocoa powder: 2 Tbsp
Metric Conversion
Stages of cooking
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Lightly coat 20 (13/4-inch) foil muffin cups with cooking spray.
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Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and the water; purée until smooth.
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Stir together dark chocolate, butter, and oil in a stainless-steel bowl. Set bowl over a saucepan of gently simmering water and melt ingredients, stirring occasionally. Remove from heat and stir until combined. Let cool about 20 minutes.
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Combine egg, egg yolk, sugar, vanilla, and salt in another bowl. Beat with an electric mixer at medium-high until thickened, 3 to 5 minutes.
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In a small bowl, whisk together flours and cocoa powder. Fold flour mixture, half at a time, into egg mixture until incorporated. With mixer running at medium-low, mix in melted chocolate mixture until well combined.
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Spoon 2 teaspoons brownie batter into each prepared muffin cup. Layer 1 teaspoon raspberry mixture followed by 1/2 teaspoon brownie batter over top of each. Working in batches if needed, arrange muffin cups in an even layer in the air fryer basket.
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Preheat air fryer to 350 degrees F (175 degrees C).
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Cook brownies in the preheated air fryer until set, about 5 minutes. Remove and cool on a wire rack. Brownies will keep chilled and covered for up to 3 days.
