Ingredients
Brownie Batter
- 1/2 cup unsalted butter
- 1 1/2 ounces semi-sweet chocolate baking bar, chopped
- 1 cup granulated sugar
- 3/8 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2/3 cup all-purpose flour
- 2/3 cup unsweetened natural cocoa powder
- 1 teaspoon espresso powder (optional)
- 3/4 teaspoon fine sea salt
Whipped Chocolate Ganache
- 3 ounces semisweet chocolate baking bar, chopped
- 3 ounces heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8″x8″ metal baking pan with parchment paper, ensuring the edges extend beyond the pan for easy removal later.
- Melt Butter and Chocolate: In a large microwave-safe bowl, melt the butter and semi-sweet chocolate together in 15-second increments, stirring between each until smooth and fully combined.
- Add Sugars: Whisk in both the granulated sugar and light brown sugar until fully incorporated into the melted butter and chocolate mixture.
- Mix in Vanilla and Eggs: Add the vanilla extract and eggs. Whisk well until the mixture is smooth and uniform.
- Combine Dry Ingredients: Add the flour, cocoa powder, espresso powder (if using), and sea salt. Gently fold these ingredients into the wet mixture. The batter will seem dry at first but continue folding until it comes together into a thick batter.
- Bake the Brownies: Spread the thick batter evenly into the prepared pan with a rubber spatula. Bake in the preheated oven for 30 to 35 minutes until the top is shiny and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool the Brownies: Allow the brownies to cool completely in the pan. Once cooled, lift them out using the edges of the parchment paper.
- Prepare the Ganache: Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer, then pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes.
- Mix Ganache: Stir the cream and chocolate mixture with a rubber spatula until it becomes smooth, glossy, and fully combined. Allow the ganache to cool to room temperature, stirring occasionally to keep it smooth.
- Cut Brownie Bites: Using a 1.5 to 1.75-inch round cutter, cut out 16 circles from the cooled brownies. Save the scraps for snacking.
- Whip the Ganache: Using an electric hand mixer on medium-high speed, whip the cooled ganache for about one minute until it lightens in color and becomes fluffy.
- Pipe Ganache onto Brownie Bites: Transfer the whipped ganache to a piping bag fitted with your preferred tip. Pipe the ganache onto each brownie bite immediately for a beautiful, indulgent finish.
Notes
- You can substitute espresso powder with instant coffee powder or omit it entirely if desired; it intensifies the chocolate flavor.
- Ensure eggs are at room temperature to help the batter mix smoothly.
- Use parchment paper with extra overhang to easily lift the brownies from the pan without breaking.
- For best piping results, frost the brownie bites immediately after whipping the ganache as it will start to firm up as it cools further.
- Store brownie bites in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
