Ganache-Topped Brownie Bites
Ingredients
- 1 box Betty Crocker fudge brownie mix 1 lb 2.3 oz
- Water vegetable oil and eggs called for on brownie mix box
- ⅔ cup whipping cream
- 1 cup semisweet chocolate chips 6 oz
- Fresh raspberries if desired
Instructions
- Heat oven to 350°F.
- Place mini paper baking cup in each of 42 miniature muffin cups.
- Make brownie batter as directed on box.
- Divide batter evenly among muffin cups, filling each with about 1 tablespoon batter or until three-fourths full.
- Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean.
- Do not overbake.
- Cool 10 minutes.
- Remove from pan to cooling rack; cool completely, about 30 minutes.
- Carefully remove paper liners, if desired.
- 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.
- Spoon about 1 teaspoon chocolate mixture onto each brownie.
- Garnish with fresh raspberries.
Notes / Tips / Wine Advice:
Simplify this recipe by baking brownies in a 13 x 9-inch pan. Top with ganache. Cut into small squares and serve in miniature paper or foil baking cups.
Nutritional Information
Calories: 100 kcal | Carbohydrates: 13 g | Fat: 4.5 g
