I needed something to take to a potluck recently and decided on these delectable brownie cups. They may be small but they are very rich and chocolaty. This recipe came out of Pampered Chef’s Season’s Best Recipe Collection from the Fall of 2007.
Nonstick cooking spray with flour
1 2/3 cups semi-sweet chocolate morsels, divided
2 T butter (not margarine)
1/2 cup sugar
2/3 cup all purpose flour
3/4 cup heavy whipping cream
Optional – garnishes such as cherries, toasted sliced almonds, whipped cream, orange zest or sprinkles
Preheat oven to 325 degrees. Spray well of mini-muffin pan with nonstick cooking spray with flour. (If you don’t have this spray, recipe suggests you brush wells with melted butter and then sprinkle with unsweetened cocoa.)
Place 2/3 cup of chocolate morsels and butter in microwave-safe bowl. Microwave for 40-60 seconds or until smooth, stirring after each 20-second interval. Add egg and sugar to bowl and mix well. Add flour and mix just until flour is incorporated. Batter will be very stiff. Divide batter evenly among wells, filling each about 2/3 full. Using mini-tart shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges set. (Do not overbake.)
While brownies cups are baking, pour cream in microwave-safe dish. Microwave for 1 minute and then add 1 cup chocolate morsels. Whisk until smooth. Place bowl into freezer 10-12 minutes or until mixutr is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.
Cool brownie cups in pan for 2 minutes. Press tops of brownies with mini-tart shaper to make indentions. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.
Yield: 24 servings