Homemade brownie bites topped with whipped chocolate ganache are a crowd-pleasing dessert for any party! These elevated mini brownies are baked from scratch and taste 10,000 times better than store bought brownie bites. Sprinkle them with extra toppings - like crushed peppermint candy canes or chopped pecans - for an easy and customizable chocolate dessert.
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 chocolate dessert, I simply repurposed my recipe for fudgy chocolate brownies (because why mess with perfection?) and used a circular cutter to cut the tray of brownies into small circles. Atop each brownie bite I piped rich and creamy whipped chocolate ganache. And, if you really want to go the extra mile, you can even sprinkle fun toppings - like crushed candy canes, chopped pecans, mini chocolate chips, or sprinkles - over the ganache.
Brownie Bites with Whipped Chocolate Ganache
- ½ cup unsalted butter
- 1 ½ ounces semi-sweet chocolate baking bar, coarsely chopped
- 1 cup granulated sugar
- 5 ½ Tablespoons brown sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs, room temperature
- ⅔ cup all-purpose flour
- ⅔ cup unsweetened natural cocoa powder
- 2 teaspoons espresso powder
- ¾ teaspoon salt
- 3 ounces semisweet chocolate baking bar* chopped
- 3 ounces heavy cream
- Toppings for sprinkling over the ganache (such as crushed candy canes, chopped pecans, mini chocolate chips, or sprinkles), optional
- 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.
Cut and top the brownies.
- Let the ganache cool for 3 to 5 minutes**. During this time, 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 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).