1-First Step: Mix the hot melted butter and granulated sugar in a bowl, then let it sit for 5 minutes. After that, whisk it vigorously to combine everything well.

2-Second Step: Whisk in the eggs, water, and vanilla extract one at a time, giving each a full 30 seconds of vigorous mixing to create a smooth base.

3-Third Step: Sprinkle the cocoa powder, powdered sugar, flour, mini chocolate chips, and salt over the wet ingredients. Stir until the mixture is glossy and fully combined, which helps distribute the mini chocolate chips evenly for the best flavor.

4-Fourth Step: Fill greased mini muffin cups about ¾ full with the batter. Bake at 350°F for 13-17 minutes, checking with a toothpick for moist fudgy crumbs don’t overbake to keep that chewy texture.

5-Fifth Step: Let the brownies cool completely before adding frosting, as this prevents it from melting and ensures a neat finish.

6-Sixth Step: For the frosting, beat the softened butter first, then mix in the powdered sugar and cocoa powder. Finally, add the vanilla extract and milk, and blend in fresh raspberries until fluffy. Pipe it onto the cooled brownies for that raspberry twist.