Marshmallow Brownie Bites With Chocolate Ganache Recipes

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GANACHE-TOPPED BROWNIE BITES



Ganache-Topped Brownie Bites image

Indulge! Dress up Betty Crocker® brownie mix with a super-easy ganache made with chocolate chips and whipping cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 42

Number Of Ingredients 5

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2/3 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
Fresh raspberries, if desired

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.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 10 g, TransFat 0 g

DARK CHOCOLATE BROWNIE BITES



Dark Chocolate Brownie Bites image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 32 servings

Number Of Ingredients 9

Nonstick cooking spray, for greasing the pan
4 sticks (2 cups) salted butter
10 ounces unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
4 cups sugar
2 tablespoons vanilla
6 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
  • In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
  • Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
  • Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

MARSHMALLOW BROWNIE BITES WITH CHOCOLATE GANACHE



Marshmallow Brownie Bites With Chocolate Ganache image

I absolutely love the devils food cookies with the marshmallow and wanted to create my own version to use on dessert trays in my catering business. Everyone that tries them loves them, and as they say - no one can eat just one! Do to the use of brownie mix and prepared frosting they are quick and easy to make.

Provided by knitmama

Categories     Bar Cookie

Time 30m

Yield 48 brownie bites, 24 serving(s)

Number Of Ingredients 6

1 (19 7/8 ounce) package brownie mix
1/4 cup water
1/2 cup vegetable oil
2 large eggs (room temperature)
1 (7 ounce) jar marshmallow creme
1 (16 ounce) container chocolate fudge frosting

Steps:

  • Preheat oven to 350 degrees F.
  • Line 48 mini muffin cups with liners.
  • Empty mix into a large bowl. Add oil, water and eggs. Mix with a wooden spoon until moistened (40 - 50 strokes).
  • Fill liners 2/3 full with brownie batter - a small scoop works well.
  • Bake for 10 - 15 minutes, checking at 10 minutes and again at 12 minutes. (Do NOT overbake - better to remove from oven a little underbaked as they will continue to cook even after being removed from oven).
  • Cool in pans on wire rack for 5 minutes. Remove from pans to wire rack. Cool completely.
  • Remove top and inner seal from marshmallow creme. Heat in microwave on high for 15 seconds. Stir. Return to microwave and heat 15 seconds longer or until smooth and easy to spoon out (Watch closely as it will overflow and burn if overheated). Stir.
  • With small spoon, top each brownie cup with marshmallow creme - Dividing evenly between cups. Allow to cool completely.
  • Remove lid and inner seal from tub of frosting. Heat in microwave on high for 30 seconds. Stir well. Frosting should be of pourable consistency. If it is not, heat on high in 10 second intervals, stirring after each. As with marshmallow, watch closely as it will separate if overheated.
  • Spoon frosting ganache evenly over cooled marshmallow creme, covering completely. Allow ganache to set up before storing brownie bites.
  • Store covered in a cool place.

Nutrition Facts : Calories 257.2, Fat 12, SaturatedFat 2.4, Cholesterol 15.5, Sodium 122.9, Carbohydrate 37.9, Fiber 0.2, Sugar 15, Protein 1.8

SKILLET BROWNIE WITH CHOCOLATE GANACHE FROSTING



Skillet Brownie With Chocolate Ganache Frosting image

This skillet brownie has it all: It's chewy at the edges, and gooey in the center. (For maximum gooeyness, err on the side of underbaking slightly.) Topped with more chocolate and a sprinkling of flaky sea salt, this easy recipe is a chocolate lover's dream.

Provided by Erin Jeanne McDowell

Categories     cakes, cookies and bars, dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 13

6 ounces/170 grams finely chopped bittersweet chocolate
4 tablespoons/55 grams unsalted butter, cut into pieces, plus more for the pan
1/2 cup/120 milliliters neutral oil, such as vegetable or coconut
1 cup/220 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 1/3 cup/170 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces/170 grams finely chopped bittersweet chocolate
3/4 cup/180 milliliters heavy cream
Flaky sea salt, as needed

Steps:

  • Heat the oven to 350 degrees. Lightly butter a 10-inch oven-safe skillet. Fill a medium pot with about 1 1/2 inches of water, and bring to a simmer. Place a medium bowl over the pot and add the chocolate, butter and oil. Heat, stirring frequently, until the chocolate and butter are melted. (Alternatively, place the chocolate, butter and oil in microwave-safe bowl, and microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, stirring after each, until the butter and chocolate are melted.) Remove the bowl from the heat and whisk in the light brown sugar and granulated sugar. (The mixture will be grainy.)
  • In a medium bowl, whisk together flour, baking powder and salt and set aside. To the chocolate mixture, add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture and mix until just incorporated. Pour the batter into the prepared skillet and spread into an even layer using a spatula.
  • Bake the brownie until the surface appears set: A toothpick inserted into the center should come out with a few moist crumbs attached, 30 to 33 minutes. Let cool completely.
  • While the brownie cools, make the ganache: Place the chocolate in a medium, heat-safe bowl. Bring the cream to a simmer in a small pot over medium heat. Pour the hot cream over the chocolate and let it stand undisturbed for 15 seconds. Stir the ganache until the chocolate is melted and the mixture is smooth. Let cool slightly.
  • Once the brownie is cool, spread the ganache onto the brownie in an even layer. (It will have thickened slightly. If it's not thick enough, you can refrigerate it for 10 minutes or so; if it thickens too much, you can microwave it in 10-second bursts in a microwave-safe bowl until it's spreadable again.) Sprinkle with flaky sea salt.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 246 milligrams, Sugar 42 grams, TransFat 0 grams

CHOCOLATE MARSHMALLOW BITES



chocolate marshmallow bites image

Make and share this chocolate marshmallow bites recipe from Food.com.

Provided by Evie3234

Categories     Candy

Time 40m

Yield 25 pieces

Number Of Ingredients 5

400 g dark chocolate, chopped
250 g mixed colored marshmallows
1 cup raw peanuts
100 g glace cherries, halved
1/2 cup desiccated coconut (optional)

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.

Nutrition Facts : Calories 170.7, Fat 12.6, SaturatedFat 6.4, Sodium 17.4, Carbohydrate 17.9, Fiber 3.6, Sugar 9.4, Protein 4.1

BROWNIE BITES WITH CHOCOLATE GANACHE



Brownie Bites With Chocolate Ganache image

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

Provided by lazy gourmet

Categories     Dessert

Time 50m

Yield 48 muffins, 48 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 108.7, Fat 8.8, SaturatedFat 5.4, Cholesterol 29.1, Sodium 42.4, Carbohydrate 8.3, Fiber 1.2, Sugar 4.3, Protein 1.8

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