Ganache Topped Brownie Bites Food
BROWNIE BITES WITH CHOCOLATE GANACHE
These can be baked and topped with ganache the day before. Store in an airtight container in the refrigerator.
Provided by lazy gourmet
Categories Dessert
Time 50m
Yield 48 muffins, 48 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108.7, Fat 8.8, SaturatedFat 5.4, Cholesterol 29.1, Sodium 42.4, Carbohydrate 8.3, Fiber 1.2, Sugar 4.3, Protein 1.8
GANACHE-TOPPED BROWNIE BITES
Indulge! Dress up Betty Crocker® brownie mix with a super-easy ganache made with chocolate chips and whipping cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 42
Number Of Ingredients 5
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.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 10 g, TransFat 0 g
GANACHE-TOPPED BROWNIE BITES
Make and share this Ganache-Topped Brownie Bites recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 1h30m
Yield 48 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 95.9, Fat 5.8, SaturatedFat 1.9, Cholesterol 12.3, Sodium 40.5, Carbohydrate 11.4, Fiber 0.2, Sugar 1.9, Protein 0.9
MARSHMALLOW BROWNIE BITES WITH CHOCOLATE GANACHE
I absolutely love the devils food cookies with the marshmallow and wanted to create my own version to use on dessert trays in my catering business. Everyone that tries them loves them, and as they say - no one can eat just one! Do to the use of brownie mix and prepared frosting they are quick and easy to make.
Provided by knitmama
Categories Bar Cookie
Time 30m
Yield 48 brownie bites, 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 257.2, Fat 12, SaturatedFat 2.4, Cholesterol 15.5, Sodium 122.9, Carbohydrate 37.9, Fiber 0.2, Sugar 15, Protein 1.8
BROWNIE BITES
These little gems are very easy to make. I started baking this recipe when my kids were in elementary school and they loved those mini brownies that you can buy 5 to package (Hostess, I think) in their lunch boxes. I didn't like buying them so I found this recipe and the rest is history. I have never gotten 40 muffins out of this recipe -- more like 32. I don't always put a nut on the top of the brownie bites. I used pecans in the picture because that's what I had -- use your favorite nut.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 40 muffins
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 20.1, Sodium 26.4, Carbohydrate 10.8, Fiber 0.6, Sugar 7.5, Protein 1.2
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