Kid-Friendly: Raspberry Cream Cheese Brownies

Ingredients:

Brownie

• 110 g unsalted butter
• 100 g unsweetened chocolate, broken into pieces
• 1 and 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 1/4 teaspoon fine salt
• 2 large eggs
• 0.5 cups premium flour
• Special equipment: 24-cup mini-muffin pan

Topping

• 0.5 cup whipped cream cheese
• 1/4 cup powdered sugar
• 2 tbsp. heavy cream
• 1/8 tsp vanilla extract
• A pinch of fine salt
• 1/4 cup raspberry jam

Preparation:

1. Preheat oven to 350°F (175°C). Line a 24-cup mini-muffin pan with paper liners and spray with cooking spray.
2. Place the butter and chocolate in a microwave-safe bowl and microwave on high power in 30-second intervals, stirring occasionally, until the butter is melted and the chocolate is almost completely melted, about 2 minutes. Stir until smooth. Stir in the granulated sugar, vanilla extract, and salt. Beat in the eggs, one at a time, with a wooden spoon.
   
   Add flour and mix until dough becomes glossy, about 1 minute.
   
   Note
   
   When measuring flour, we spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup compacts it, resulting in dry baked goods..
3. Divide the batter evenly among the prepared muffin cups. Bake until the tops are opaque, about 17 minutes (a toothpick inserted into the center of the muffin comes out clean).
   
   
   A tip for those who love a crispy crust: Baking muffins without paper liners will result in crispier edges.
4. Topping:
   
   Meanwhile, combine cream cheese, powdered sugar, heavy cream, vanilla extract, and salt in a bowl; refrigerate until ready to use.
5. Assembly:
   
   Let the brownies cool in the pan for 5 minutes. Using a teaspoon, make a well in the center of each muffin. Let them cool for another 20 minutes, then transfer them to a wire rack. Fill each well with 1 teaspoon of topping. Microwave the raspberry jam on high power until warm and pourable, about 30 seconds. Let stand for 2 minutes, then stir until smooth. Spoon 1 teaspoon of raspberry jam onto each muffin.
6. Note
   
   Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.