would bake the brownie batter in cupcake pans. Sometimes I added m&m candies,
toffee bits or chocolate chips to the batter to make them more fun and festive.
They were always a big hit!
A few weeks ago Sandy from Reluctant Entertainer posted a recipe for Ganache
Blackberry Brownie Bites, totally reminding me of this fun way to serve brownies!
There's no need for a knife or spatula since they are ready to grab and enjoy. They're
easy to transport too! I've been taking them to picnics and vineyards all summer!
Sandy uses a mini muffin pan, which is a great idea also, but I've been using a standard
muffin pan for more chocolate goodness!
Ganache blackberry brownie cupcakes are super easy since you use a box mix and
everyone loves them! The ganache and blackberries add a little sophistication, making
them perfect for any type of get together or party.
They are definitely my go-to dessert lately!
Ganache Blackberry Brownie Cupcakes
1 box dark chocolate brownie mix (I use Ghirardelli)
water, eggs and canola oil using measurements on the brownie box
2/3 cup heavy cream
1 cup semi-sweet chocolate chips
fresh blackberries or raspberries
Preheat oven to 350° and line a 12-cup muffin pan with paper liners.
Prepare brownie batter as directed on the box.
Using a large cookie scoop, fill prepared liners with batter.
Bake for 20 minutes. Do not over bake! Let brownie cool in the pan
for at least 10-15 minutes before removing them from the pan.
Cool completely.
In a small sauce pan, heat heavy cream over low heat just before boiling.
Remove from heat and whisk in chocolate chips until completely melted.
Let sit for 15-20 minutes.
Spoon about a teaspoon of ganache on each brownie. There will be leftover
ganache. I keep leftovers in the fridge to serve over ice cream or use for
another batch of brownie cupcakes.
Top with a fresh blackberry or raspberry.
Yield - 12 brownie cupcakes
Enjoy!
Recipe from Reluctant Entertainer
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