Brownie Bites With Chocolate Ganache

These can be baked and topped with ganache the day before. Store in an airtight container in the refrigerator.

• Ready In: 50 mins
• Serves: 48
• Yields: 48 muffins

Ingredients

• Brownie cups

• 1  cup butter
• 1 1⁄2 cups bittersweet chocolate chips
• 1  cup sugar
• 4  large eggs
• 1  teaspoon vanilla extract
• 1  cup all-purpose flour

• Ganache

• 1⁄2 cup heavy cream
• 1  cup bittersweet chocolate chips
•  cake decorations (optional)

Directions

1. Heat oven to 350. Line mini muffin pans with paper liners.
2. 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.
3. 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.
4. 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.