Truffle Brownie Cups
Don't let these tiny desserts fool you. Each one is brimming with chocolate decadence.
- Nonstick cooking spray with flour (see Cook's Tip)
- 1 2/3 cups (400 mL) semi-sweet chocolate morsels, divided
- 2 tbsp (30 mL) butter (do not substitute margarine)
- 1/2 cup (125 mL) sugar
- 1 egg
- 2/3 cup (150 mL) all-purpose flour
- 3/4 cup (175 mL) heavy whipping cream
- Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup (150 mL) of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring every 20 seconds. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among cups, filling cups about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)
Meanwhile, pour cream into (2-cup/500-mL) Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring every 5 minutes. Spoon ganache into resealable plastic bag.
Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.
- 24 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 2 g, Sodium 15 mg, Fiber 1 g
It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.