Ingredients: |
Ingredients: Nonstick cooking spray with flour
1⅔ cups semi-sweet chocolate morsels, divided
2 tbsp butter (do not substitute margarine)
½ cup sugar
1 egg
⅔ cup all-purpose flour
¾ cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds, and whipped topping
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Directions: |
Directions:Preheat the oven to 325°F. Using nonstick baking spray with flour, spray the cups of the Mini Muffin Pan. Place ⅔ cup of the chocolate morsels and butter into a Classic Batter Bowl. Microwave on HIGH for 40––60 seconds or until smooth, stirring every 20 seconds. Add the sugar and egg to the batter bowl and mix until blended. Add the flour, mixing just until the flour is incorporated. Divide the batter evenly among the muffin cups, filling them about two-thirds full (about 2 tsp/10 mL of batter). Using the Mini Tart Shaper, gently tap the batter to create level tops. Bake for 10––12 minutes or until the edges are set. (Do not overbake.)
Meanwhile, to make the ganache topping, pour the cream into a 2-cup (500-mL) Easy-Read Measuring Cup; microwave on HIGH for 1––2 minutes or until it's hot. Pour the cream into a clean batter bowl with the remaining chocolate morsels; whisk until smooth. Place the batter bowl into the freezer for 10–12 minutes, or until the mixture is cool and starting to thicken, stirring every 5 minutes. Spoon the ganache into the Large Decorator Bag fitted with the round tip.
Remove the muffin pan from the oven to a Stackable Cooling Rack and let the brownies cool for 2 minutes. Press the tops of the brownies with the Mini Tart Shaper to make indentations. Cool the brownie cups in the pan for 3 minutes. Carefully remove the brownies from the pan. Pipe the ganache into the brownie cups, and garnish as desired. |
This recipe for Truffle Brownie Cups is from