Truffle Brownie Cups

By Christie

Don't let these tiny desserts fool you Each one is brimming with chocolate decadence.

Ingredients

• nonstick cooking spray with flour (baking spray)
• 1 2/3 cups semi-sweet chocolate morsels, divided
• 2 Tablespoons butter (do not substitute margarine)
• 1/2 cup sugar
• 1 egg
• 2/3 cup all-purpose flour
• 3/4 cup heavy whipping cream
• Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)

Preparation

Step 1

1. Preheat oven to 325ºF. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into mixing bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20 second intervals. Add sugar and egg to mixing bowl; mix until blended using spatula. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using mini-tart shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not over-bake).
2 Meanwhile, pour cream into measuring cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 up chocolate morsels; whisk until smooth. Place bowl in freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5 minute interval. Spoon ganache into resealable plastic bag or pastry bag.
3. Remove pan from oven to cooling rack; cool 2 minutes. Press tops of brownies with mini-tart shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using knife to allow ganache to slow through. Pipe ganache evenly into brownie cups. Garnish as desired.