Homemade brownie bites topped with whipped chocolate ganache are an easy, customizable, and crowd-pleasing dessert for any party!
for the brownies:
- 1/2 cup unsalted butter
- 1 1/2 oz. semi-sweet chocolate baking bar, coarsely chopped
- 1 cup granulated sugar
- 1/4 cup plus 1 1/2 T brown sugar
- 1 1/2 tsp. vanilla extract
- 2 large eggs, room temperature
- 2/3 cup all-purpose flour
- 2/3 cup unsweetened natural cocoa powder
- 2 tsp. espresso powder
- 3/4 teaspoon salt
for the ganache topping:
- 3 oz semisweet chocolate baking bar*, chopped
- 3 oz heavy cream
- optional: toppings for sprinkling over the ganache (such as crushed candy canes, chopped pecans, mini chocolate chips, or sprinkles)
- Preheat the oven to 350°F. Line an 8"x8" metal baking pan with parchment paper, leaving a slight overhang so that you can easily pull the baked brownies out of the pan using the parchment paper. Set the pan aside.
- Make the brownies. In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 30 second increments. Whisk until smooth. Add both sugars and whisk until combined. Add vanilla and eggs and whisk until combined.
- Add flour, cocoa powder, espresso powder and salt and fold into the sugar mixture. Spread the batter into the prepared pan.
- Bake for 30-35 minutes. The tops should appear shiny and a toothpick inserted into the center should come out with a few moist crumbs but no raw batter. Let the brownies cool completely in the pan before removing them by lifting up on the edges of the parchment paper.
- Make the chocolate ganache. Once the brownies are completely cool, place chopped chocolate in a heatproof bowl and set aside.
- Add the heavy cream to a small saucepan and heat just until simmering. Pour the simmering cream over the chocolate and let it sit for 2 minutes. Then whisk until the chocolate is completely melted and the mixture is smooth and shiny.
- Let the ganache cool for 3 to 5 minutes**. During this time, use a 1.5-1.75 inch round cutter to cut the brownies into 16 circles. (You will have scraps leftover for snacking!)
- Use a handheld electric mixer to whip the ganache on medium-high speed for about one minute, until it becomes light and fluffy and lighter in color.
- Immediately add the whipped ganache to a piping bag (or plastic bag with the corner snipped off) fitted with the piping tip of your choice and pipe the ganache onto the brownie bites**. Add any extra toppings (if using).
Brownie bites are best served the same day they're made. However, you can bake the brownies in advance and freeze them, then defrost, slice, and top the brownies with ganache on the day you plan to serve them.
*Be sure to use a nice quality chocolate baking bar, not chocolate chips (which will not yield the proper consistency for the ganache).
**Do not let the ganache sit for too long before whipping or before piping onto the brownies. If it sits too long before whipping it will become thick and gloppy when whipped, and if the whipped ganache sits too long before piping it will become too firm to pipe.
- Category: Dessert, Brownies
Keywords: brownie bites, chocolate ganache, mini chocolate dessert