These little raspberry brownie bites are cooked in an air fryer and have a wonderful fruity flavor.

Ingredients

. 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

Direction

Step 1

Lightly coat 20 (13/4-inch) foil muffin cups with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Combine eggs, yolks, sugar, vanilla, and salt in another bowl. Beat with an electric mixer on medium-high until thick, 3 to 5 minutes.

Step 5

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.

Step 6

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.

Step 7

Preheat an air fryer to 350 degrees F (175 degrees C).

Step 8

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.