Filed under Desserts
1 box brownie mix + ingredients to make brownies
8 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1 tablespoon light corn syrup
Chopped nuts, sprinkles, toasted coconut, etc. for garnish
Preheat oven to 325 degrees. Make brownie mix according to package directions. Spoon a generous teaspoon of brownie batter into each tin of a well greased mini muffin pan. Do not overfill. Brownies should just reach the top of the pan when baked--you don't want muffin tops. Bake for 10-14 minutes, or until set. Cool brownies for a few minutes in the pan before turning upside down onto a rack to cool completely.
Meanwhile, make ganache by heating cream and corn syrup in a saucepan over medium heat to just a simmer. Do not let the cream boil. Put chopped chocolate in a medium bowl. When cream his heated, pour over chocolate. Stir until chocolate is melted and mixture is smooth and shiny. Using a fork, dip the brownie bites into the chocolate mixture, spooning more chocolate over the top of the brownies if needed. Tap the fork on the side of the bowl to drain excess chocolate. Set dipped brownie bites on wax paper and top with desire garnishes.
The only thing better than a brownie is a brownie dipped in chocolate ganache. When I make these, I like to use a variety of toppings. Chopped nuts are my favorite, but the possibilities are endless. Try using colored sprinkles to dress these up for holidays. You could, of course, make your brownies from scratch, but in a recipe like this, I find it hard to tell the difference. You really do want to use a very well greased pan, and you may need to put your brownie bites in the refrigerator to get the ganache to set. I can usually get about 40 bites from one box of brownie mix.
Who Dished It Up First
Adapted from Pioneer Woman
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