Marshmallow Brownie Bites With Chocolate Ganache Recipes

CHOCOLATE MARSHMALLOW BITES

Steps:

• line base of a 18 x 28 cm tin with baking paper.
• place chocolate in a medium heatproof bowl.
• stand the bowl over a small pan of simmering water and stir until the chocolate has completely melted and is smooth.
• remove the pan from the heat but leave the bowl over the pan to keep the chocolate soft.
• roughly spread about 1/4 of the melted chocolate over the base of the tin.
• place the marshmallows, nuts and cherries randomly over the chocolate and press lightly to stick, sprinkle the coconut over if using.
• pour remaining chocolate over the ingredients in the tin, tapping tin on work bench to ensure chocolate is distributed evenly between the gaps.
• refrigerate for 20 minutes or until set.
• carefully lift out of tin, remove paper and cut into pieces to serve.
• refrigerate for up to 5 days.

BROWNIE BITES WITH CHOCOLATE GANACHE

Steps:

• Heat oven to 350. Line mini muffin pans with paper liners.
• 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.
• 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.
• 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.

GANACHE-TOPPED BROWNIE BITES

Steps:

• Heat oven to 350°F
• Grease 48 mini muffin cups with shortening or line with miniature paper baking cups.
• In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended.
• Fill muffin cups about 3/4 full (about 1 tablespoon batter each).
• Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
• For Ganache: In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
• Spoon about 2 teaspoons chocolate mixture onto each brownie.
• Garnish with fresh raspberries.

GANACHE-TOPPED BROWNIE BITES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
• Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes. Carefully remove paper liners, if desired.
• In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
• Spoon about 1 teaspoon chocolate mixture onto each brownie. Garnish with fresh raspberries.