Fudgy brownie bites topped with whipped chocolate ganache are a crowd-pleasing mini dessert for any party! These elevated, two-bite brownies are easy to bake from scratch, and the taste and texture is 1,000 times better than store bought brownie bites.
Since a picture is worth 1,000 words, I don't think that these brownie bites need much of an introduction. I mean, do you see those decadent, fudgy brownies? Are you drooling over the swirls of chocolate ganache?
To make this easy bite-sized dessert, I baked a tray of my favorite fudgy, one-bowl chocolate brownies and used a round cookie cutter to cut the brownies into mini brownie bites. Atop each brownie bite I piped rich and creamy whipped chocolate ganache.
If you're a center brownie person, who loves the fudgy centers and avoids the crisp edges, then say hello to your new favorite way to brownie!
Ingredient Notes & Substitutions
Semi-sweet Chocolate Baking Bar - Unlike chocolate chips, which include stabilizers, chocolate baking bars help to create an ideal texture for both the brownies and ganache. I like the balanced sweetness of semi-sweet chocolate for these brownies, but you could use milk chocolate (sweeter) or bittersweet chocolate (less sweet) if you prefer.
Light Brown Sugar - A bit of brown sugar, used alongside granulated sugar, adds an extra punch of flavor and moisture to the brownie batter.
Natural Unsweetened Cocoa Powder - Unsweetened cocoa powder works with the chopped chocolate baking bar to add rich chocolate flavor to these brownies. Natural unsweetened cocoa powder is the most common type of cocoa powder, and the kind you're most likely to already have in your pantry.
Espresso Powder - A little bit of espresso powder helps to amplify the chocolate flavor, making for an even richer brownie. This ingredient is optional, so feel free to leave it out if you prefer or if you don't have any on hand.
Heavy Cream - Heavy cream (or heavy whipping cream, they're the same thing!) is combined with chocolate in a 1:1 ratio to create the ganache. Don't substitute whipping cream, which has a lower fat content than heavy cream.
See recipe card at the bottom of this post for full ingredient list and measurements.
In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.
- And 8x8 metal pan, for baking the brownies.
- A 1 ½ inch round cookie cutter, for cutting the brownie bites.
- An electric hand mixer, for whipping the ganache.
Step-By-Step Recipe Instructions
Step 1: Preheat the oven to 350°F. Line an 8"x8" metal baking pan with parchment paper and set aside.
Step 2: Make the brownies. Melt butter and chocolate in the microwave in 15 second increments. Whisk until smooth.
Step 3: Add both sugars and whisk until combined.
Step 4: Add vanilla and eggs and whisk until combined.
Step 5: Add flour, cocoa powder, espresso powder, and salt and fold into the sugar mixture.
Step 6: Spread the batter into the prepared pan using a rubber spatula.
Step 7: Bake for 30-35 minutes. Let the brownies cool completely in the pan.
Step 8: When brownies are completely cool, make the chocolate ganache. Place chopped chocolate in a heatproof bowl and set aside. Heat heavy cream just until simmering, then pour over the chocolate and let it sit for 2 minutes.
Step 9: Stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth and shiny. Let the ganache cool to room temperature, stirring occasionally to maintain its smooth texture as it cools.
Step 10: While the ganache cools, cut the brownies. Use a 1.5-1.75 inch round cutter to cut 16 circles from the brownie.
Step 11: Use an electric hand mixer to whip the cooled ganache on medium-high speed for about one minute, until it becomes light and fluffy and lighter in color.
Step 12: Immediately add the whipped ganache to a piping bag fitted with the piping tip of your choice and pipe the ganache onto the brownie bites.
Use a serrated knife, rather than a chef knife, to chop the chocolate more easily.
Be careful not to overheat the chocolate when melting it with the butter. Heat it in short, 15 second intervals in the microwave, stirring after each, so that you can keep an eye on the chocolate as it melts to avoid burning it. And if you want to know more, check out my post of everything you need to know about melting chocolate.
Be sure to fold the dry ingredients into the wet ingredients to help avoid over mixing the batter, which could lead to overly dense brownies.
You will have leftover brownie "scraps" after cutting the brownies into bite-sized circles. Use the brownie scraps for snacking or crumble them into ice cream.
Brownies' fudgy centers set as they cool, so it's always best to let brownies cool to room temperature before cutting. Brownies that are cut while still hot (or even warm) are prone to falling apart. Be sure to let these brownies cool completely before slicing into mini brownie bites.
Whipped chocolate ganache will set firm and hold its shape, but it will not set hard. It will hold its shape if piped but will retain a smooth and creamy texture. If chilled in the refrigerator, the whipped ganache will become even more firm.
Refrigerator: Brownie bites are best served the same day they're made. However, leftovers can be sealed in an airtight container and stored in the fridge for up to 3 days. For the best texture and flavor, let the chilled brownies sit at room temperature for 15 to 30 minutes before serving.
Freezing: It you wish to make the brownies ahead of time and freeze them, it's best to freeze the solid brownie before it's cut and topped with ganache. Wrap the cooled brownies well with plastic wrap and a layer of aluminum foil before sealing in an airtight container. Freeze for up to 2 months. Before serving the brownies, thaw them at room temperature, cut them, and top them with ganache.
For more information, check out this post all about how to store brownies.
More Brownie Recipes
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Brownie Bites with Whipped Chocolate Ganache
- 8x8 metal pan
- 1 ½ inch round cookie cutter
- electric hand mixer
- ½ cup unsalted butter
- 1 ½ ounces semi-sweet chocolate baking bar, chopped
- 1 cup granulated sugar
- ⅜ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs, room temperature
- ⅔ cup all-purpose flour
- ⅔ cup unsweetened natural cocoa powder
- 1 teaspoon espresso powder, optional
- ¾ teaspoon fine sea salt
Whipped Ganache Topping
- 3 ounces semisweet chocolate baking bar*, chopped
- 3 ounces heavy cream
- Preheat the oven to 350°F. Line an 8"x8" metal baking pan with parchment paper and set aside.
Make the brownies.
- In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 15 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. (Note: It will seem like the batter is too dry at first, but keep folding. It will come together! Once mixed, the batter will be quite thick.)
- Spread the batter into the prepared pan using a rubber spatula.
- 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.
- Stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth and shiny.
- Let the ganache cool to room temperature, stirring occasionally to maintain its smooth texture as it cools.
Cut and top the brownies.
- While the ganache cools, cut the brownies. Use a 1.5-1.75 inch round cutter to cut 16 circles from the brownie. (You will have scraps leftover for snacking!)
- Use an electric hand mixer to whip the cooled 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.