BEST BROWNIE BITES

BEST BROWNIE BITES image

Yield 48 brownies

Number Of Ingredients 11

Ingredients

2 ounces unsweetened baking chocolate, coarsely chopped
2 ounces semi-sweet baking chocolate, coarsely chopped
3/4 cup butter
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup all-purpose flour
1 cup chocolate chips
3 tablespoons heavy whipping cream

Steps:

DIRECTIONS: Preheat oven to 350Â°F. Spray mini muffin pans with cooking spray or line with liners. Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add salt and flour and stir carefully. Place about 1 heaping tablespoon of batter in each muffin cup. Bake for 10-12 minutes, until a toothpick comes out only slightly dirty from the center of the brownie. If you are topping the brownie bites with candies, unwrap them while the brownies are baking. As soon as the brownie bites come out of the oven, press one candy on the top of each brownie bite, pressing slightly. Let them cool completely before removing from the pans. If you are topping them with ganache, let them cool completely then remove from the pans. Make the ganache by placing the chocolate chips and cream in a microwave safe measuring cup or bowl. Heat in 30 second increments, stirring between each, until the chocolate is melted and smooth. It will be thick, like frosting. Frost each brownie bite, then top with sprinkles. NOTE: if they arenât completely cooled it will be hard to remove them from the pan. Run a sharp knife around the edges of the brownie bite, then pop it out of the pan. If it rips, then they arenât cool enough. I suggest chilling the bites until completely cold before removing from the pans. Store at room temperature in an airtight container or freeze for up to 3 months.