Brownie Bites With Chocolate Ganache Food

GANACHE-TOPPED BROWNIE BITES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
• Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes before removing from pan. 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.

DARK CHOCOLATE BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

BROWNIE BITES WITH CHOCOLATE GANACHE

Steps:

• Heat oven to 350. Line mini muffin pans with paper liners.
• Brownie Cups - Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp batter.
• Bake 15 minutes or until a wooden toothpick comes out clean. Let cool in pan on wire rack 10 minutes before removing from pan to rack. Let cool completely.
• Ganache - Place heavy cream in medium glass bowl. Microwave 1 minute on high until it begins to simmer. Add bittersweet chocolate chips; let stand 1-2 minutes. Whisk until smooth. Spread a tsp on top of each brownie and decorate if using. Let sit at room temperature.

GANACHE-TOPPED BROWNIE BITES

Steps:

• Heat oven to 350°F
• 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).
• 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.
• For Ganache: 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 2 teaspoons chocolate mixture onto each brownie.
• Garnish with fresh raspberries.

MARSHMALLOW BROWNIE BITES WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees F.
• Line 48 mini muffin cups with liners.
• Empty mix into a large bowl. Add oil, water and eggs. Mix with a wooden spoon until moistened (40 - 50 strokes).
• Fill liners 2/3 full with brownie batter - a small scoop works well.
• Bake for 10 - 15 minutes, checking at 10 minutes and again at 12 minutes. (Do NOT overbake - better to remove from oven a little underbaked as they will continue to cook even after being removed from oven).
• Cool in pans on wire rack for 5 minutes. Remove from pans to wire rack. Cool completely.
• Remove top and inner seal from marshmallow creme. Heat in microwave on high for 15 seconds. Stir. Return to microwave and heat 15 seconds longer or until smooth and easy to spoon out (Watch closely as it will overflow and burn if overheated). Stir.
• With small spoon, top each brownie cup with marshmallow creme - Dividing evenly between cups. Allow to cool completely.
• Remove lid and inner seal from tub of frosting. Heat in microwave on high for 30 seconds. Stir well. Frosting should be of pourable consistency. If it is not, heat on high in 10 second intervals, stirring after each. As with marshmallow, watch closely as it will separate if overheated.
• Spoon frosting ganache evenly over cooled marshmallow creme, covering completely. Allow ganache to set up before storing brownie bites.
• Store covered in a cool place.

BROWNIE BITES

Steps:

• In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
• Remove pan from heat and stir in sugar and vanilla.
• Add eggs, one at a time, stirring well after each addition.
• Stir in flour.
• Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
• Place a walnut half on the top of each brownie.
• Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
• Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
• Store in an airtight container.