Hot Chocolate Brownie Bites
Lovely dessert bite adapted from Picky Palate. Great for an assorted dessert tray. Tasty and rich!
Ingredients
- Ganache:
- 1/2 cup unsalted butter
- 2/3 cup half and half or heavy cream
- (heated in microwave for 30 seconds)
- 2 Tablespoons hot chocolate mix (I
- used Ghiradellis)
- 1 cup all-purpose flour
- 1/2 cup Hershey’s Dark unsweetened
- cocoa powder
- 1/2 teaspoon salt (scant)
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 1/2 tablespoon unsalted butter
- 1/4 teaspoon vanilla extract
- 2/3 cup semi-sweet chocolate chips
Preparation
Step 1
Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan (or use 11×7 inch) with foil, and spray foil with non-stick cooking spray.
Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or until light golden brown. Stir in half and half and hot chocolate mix. Stir until well combined. Remove from heat.
In a medium-sized bowl, sift together flour, cocoa powder, and salt.In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.Reduce mixer speed to low, and gradually add melted butter/hot chocolate mixture, and beat 1 additional minute. Gradually beat in flour, until just combined.
Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack.
To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.