They say that the best things come in small packages, right? Well, that’s certainly true when it comes to these Brownie Bites. Their petite size will make them easy to serve, beautiful to present, and a guilt-free indulgence! (You know, unless you eat 72 of them. Not that I have.)
Frosted Brownie Bites
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
4 large eggs, at room temperature
1 3/4 cups sugar
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 325 degrees. In a ceramic or glass bowl, melt the butter on medium in a microwave for 30-second intervals until completely melted. Stir the cocoa into the melted butter until smooth. Put the eggs in another bowl and beat until frothy with a mixer on high speed. Slowly beat in the sugar. (The mixture will be grainy.) Add the butter mixture and vanilla and beat on low speed until thoroughly combined.
In a medium-size bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and beat until combined. Pour the batter into the prepared miniature muffin tins, filling 2/3 full. Bake for 15-18 minutes, or until an inserted toothpick comes out with only a few moist crumbs.
8 ounces finely chopped chocolate (dark or milk)
1 cup heavy cream
Place chocolate in a large bowl. Heat cream on medium-high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool desired thickness. (The longer you allow it to cool, the thicker it will set.) For piping or frosting, allow the ganache to cool completely in the refrigerator to set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping or frosting.
TIPS: Use this basic recipe as a canvas. Top your Brownie Bites with toffee, crushed candy canes, walnuts, or anything else you can think of! You can also add 3 tablespoons of your favorite liqueor to the ganache for even more flavor.