1. Heat oven to 350F. Grease 48 mini muffin cups with shortening or line with miniature paper baking cups. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon batter each).
2. Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
3. In 1-quart saucepan, heat whipping cream over low heat JUST TO BOILING. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
4. Spoon about 2 teaspoons chocolate mixture onto each brownie. Garnish with fresh raspberries.
2 weight watchers points
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 34 (77%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 48.6mg||15 %|
|Sodium 16mg||1 %|
|Potassium 22.8mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.2g|
|Protein 1.5g||2 %|
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Calories per serving: 44
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