Truffle Brownie Cups (A Pampered Chef Recipe)
1 2/3 C semi-sweet chocolate chips, divided
2 Tb butter
1/2 C sugar
1 egg
2/3 C flour
3/4 C heavy cream
Assorted garnishes: Whipped topping, maraschino cherries, chopped nuts, orange zest (optional)
Preheat oven to 325.
Make ganache filling: Microwave heavy cream for 2 minutes. Add 1 C of the chips and whisk until smooth. Refrigerate mixture while baking brownie cups.
Make brownie cups: Spray mini-muffin pan with cooking spray with flour, or use butter or oil to grease then flour. Microwave 2/3 C chocolate chips and butter for about 1 min, stirring every 20 seconds. Stir until melted and smooth. Add sugar and egg and blend until smooth. Add flour until just combined. Using two teaspoons, place batter into wells filling to 2/3 full. Using tart shaper, gently tap batter to create level tops. Bake for 10-12 minutes or until edges are set (do not overbake). Cool 2 minutes, make indentations in each brownie with tart shaper, you'll feel when the well is deep enough. Let cool.
Place ganache in a plastic bag, and snip off the end. Pipe into brownie cups. Add garnish as desired. These are excellent from the fridge. Makes 24.
I topped some of mine off with maraschino cherries, slivered almonds and Lys did some for me with coconut. I also used a combination of chocolates on mine as I did not have semi sweet. I used dark chocolate and bittersweet in the brownies and bittersweet and white chocolate in the ganache. They are sooooo good!
