BROWNIES:
- 1 stick (8 tablespoons) salted butter, melted
- 3/4 cups (150 grams) sugar
- 1/2 cup (105 grams) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup (225 grams) Scharffen Berger 62% Semisweet Dark Chocolate Baking Portions, chopped
- 3/4 cup (90 grams) all purpose flour
- 1/4 cup (25 grams) Scharffen Berger 100% Cacao Unsweetened Cocoa Powder
to make the brownies:
- STEP 1
Preheat the oven to 375°F and spray a mini muffin pan with cooking spray.
- STEP 2
Place butter in a microwave-safe bowl and heat butter just until melted (make sure it’s not hot). Using a hand mixer beat butter and sugars together.
- STEP 3
Add vanilla and one egg at a time, mixing after each egg, just until combined.
- STEP 4
Place chopped chocolate in a microwave-safe bowl and heat in 20-second increments until fully melted. Add it to the sugar mixture with a rubber spatula.
- STEP 5
Sift flour and cocoa powder into wet ingredients. Gently fold dry and wet ingredients together. The batter should be thick.
- STEP 6
Scoop brownie batter into a greased mini muffin pan. Bake in the oven for 12-15 minutes or until a toothpick comes out clean.
CHOCOLATE GANACHE:
- 1 cup (160 grams) Scharffen Berger 62% Semisweet Dark Chocolate Baking Portions, chopped
- 3/4 cup (178 grams) heavy cream
TO MAKE THE GANACHE:
- STEP 1
Place chopped chocolate into a small bowl.
- STEP 2
Heat heavy cream in a microwave-safe bowl until it is hot and steaming, about 1 minute.
- STEP 3
Pour hot cream on top of chopped chocolate, and let it sit for 30 seconds. Mix until smooth and glossy
- STEP 4
Place the bowl in the fridge for 45 minutes, stirring every 10 minutes until it’s thick. Pipe onto brownie bites.
- STEP 5
Decorate with sprinkles, dust with a little powdered sugar before serving.
Recipe courtesy of @sweetobsessionbyali and @thefeedfeed
