These little raspberry brownie bites are cooked in an air fryer and have a wonderful fruity flavor.
. 2/3 cup fresh or frozen raspberries
. 2 tablespoons cashew butter
. 2 tablespoons of water
. 4 ounces dark chocolate, chopped
. 4 tablespoons unsalted butter
. 1/4 cup canola oil
. 1 large egg
. 1 large egg yolk
. 1/2 cup sugar
. 1 teaspoon vanilla extract
. 1/4 teaspoon salt
. 1/3 cup all-purpose flour
. 1/3 cup wheat pastry flour
. 2 tablespoons unsweetened cocoa powder
Lightly coat 20 (13/4-inch) foil muffin cups with cooking spray.
Cook the raspberries in a small saucepan over medium-low heat, stirring and breaking them up with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and water; puree until smooth.
Stir together the dark chocolate, butter and oil in a stainless steel bowl. Place the bowl over a pot of gently simmering water and the liquid ingredients, stirring occasionally. Remove from heat and stir until combined. Let cool for about 20 minutes.
Combine eggs, yolks, sugar, vanilla, and salt in another bowl. Beat with an electric mixer on medium-high until thick, 3 to 5 minutes.
In a small bowl, whisk together the flour and cocoa powder. Add the flour mixture half at a time into the egg mixture until combined. With the mixer running on medium-low, mix in the melted chocolate mixture until just combined.
Spoon 2 teaspoons of brownie batter into each prepared muffin cup. Layer 1 teaspoon of the raspberry mixture followed by 1/2 teaspoon of the brownie mixture on top of each. Working in groups if necessary, arrange the muffin cups in even layers in the air fryer basket.
Preheat an air fryer to 350 degrees F (175 degrees C).
Cook the brownies in the preheated air fryer until set, about 5 minutes. Remove and cool on a wire rack. Brownies will stay cool and covered for up to 3 days.