Oh my gosh, you guys. These mini brownie bites with ganache? They’re basically little chocolate miracles that happen in your oven. I first made them for my niece’s birthday party last year when I needed something adorable but decadent, and let me tell you, they disappeared faster than I could say “second batch please!”
The magic is in that perfect duo: dense, fudgy brownies that stay moist for days (if they last that long) and that silky ganache topping that makes them feel extra fancy. I love how they’re portion-controlled but let’s be real, no one ever eats just one. The best part? They’re so easy to make that even my butter-fingers brother-in-law managed to impress his coworkers with them last potluck.
What I love most is how versatile they are. Perfect for cocktail parties where you want something elegant, but just as at home at a kids’ sleepover. That rich chocolate flavor satisfies any craving, while the mini size means you can sample without guilt (or at least with slightly less guilt). Trust me, once you try these, you’ll be looking for excuses to make them every week.
Ingredients for Mini Brownie Bites with Ganache
Okay, let’s talk ingredients, because great brownies start with great stuff. I’ve made these enough times to know exactly what works (and what doesn’t). Everything here is simple, but the quality makes all the difference. You probably have most of this in your pantry right now!
First up, the brownie base. You’ll need:
- 1/2 cup unsalted butter, melted: I always use the good stuff here, European-style butter if you can find it. That rich flavor comes through in every bite.
- 1 cup granulated sugar: Pack it in tight when measuring for that perfect fudgy texture.
- 2 large eggs: Room temperature is key here, folks. Cold eggs make the batter lumpy.
- 1 tsp vanilla extract: The real deal, please! That imitation stuff just won’t cut it.
- 1/3 cup cocoa powder: I sift mine to avoid those annoying little lumps.
- 1/2 cup all-purpose flour: Spoon it into the measuring cup, don’t scoop!
- 1/4 tsp salt: Just a pinch to balance all that sweetness.
- 1/4 tsp baking powder: Our little leavening friend.
For that glorious ganache topping:
- 1/2 cup heavy cream: The higher the fat content, the richer your ganache.
- 1 cup semi-sweet chocolate chips: I use Ghirardelli 60% cacao chips, they melt like a dream.
See? Nothing fancy, but when you put it all together, magic happens.
How to Make Mini Brownie Bites with Ganache
Alright, let’s get baking! I promise this is easier than it looks, just follow these steps and you’ll have perfect little chocolate bites in no time. The secret is in the details, so pay attention to those mixing techniques and timing. You’re about to become everyone’s favorite baker!
Preparing the Brownie Batter
First things first: preheat that oven to 350°F (175°C). While it’s heating up, grab your mini muffin pan and give it a good greasing, I use butter or baking spray, making sure to get into all those little nooks. Now for the fun part!
In a big bowl, whisk together your melted butter and sugar until they’re best friends. Add the eggs one at a time, mixing well after each (this prevents scrambling!). Then stir in that glorious vanilla. In another bowl, whisk together all your dry ingredients, cocoa powder, flour, salt, and baking powder. Now gently fold the dry mix into the wet ingredients. Here’s my golden rule: stop mixing the second you don’t see flour streaks anymore. Overmixing = tough brownies, and we don’t want that!
Baking and Cooling
Spoon that beautiful batter into your prepared pan, filling each cup about 2/3 full. Pop them in the oven for 12-15 minutes, start checking at 12! You want a toothpick to come out clean, but remember these are fudgy, so a few moist crumbs are perfect.
Here’s where patience comes in: let them cool completely in the pan. I know it’s tempting, but rushing this step means your ganache will melt right off. Trust me, I learned this the messy way! About 20 minutes should do it.
Making the Chocolate Ganache
While those beauties cool, let’s make magic happen. Heat your heavy cream until it’s steaming but not boiling, microwave or stovetop both work. Pour it over your chocolate chips in a heatproof bowl and let it sit for 2 minutes (no peeking!). Then gently stir until it’s smooth and shiny. If you see any stubborn chips, pop the bowl in the microwave for 10-second bursts until everything melts.
Now the fun part: spoon or pipe that luscious ganache over your cooled brownie bites. Pro tip: do this while they’re still in the pan, it keeps them neat and tidy. Let them set for about 30 minutes before serving (if you can wait that long!).
Tips for Perfect Mini Brownie Bites with Ganache
After making these little chocolate wonders more times than I can count, I’ve learned all the tricks to guarantee success every time. First up: those eggs really do need to be room temperature. I take mine out about an hour before baking, cold eggs make the batter seize up, and nobody wants lumpy brownies!
When mixing your batter, pretend you’re handling a fragile antique, gentle folds only! Overmixing develops gluten, which turns your fudgy bites into tough little hockey pucks. And here’s my favorite ganache secret: don’t stir too vigorously! Just gentle circles until it comes together. Too much agitation makes it grainy instead of silky smooth.
Storage is easy, just pop them in an airtight container at room temperature for up to 3 days (if they last that long!). For longer storage, freeze them before adding ganache, then thaw and top when ready to serve. Oh, and if your ganache starts to set too fast while decorating? Just give it a quick 5-second microwave zap to loosen it back up.
Ingredient Substitutions and Variations
One of the things I love most about this recipe is how adaptable it is! Over the years, I’ve played around with all sorts of variations depending on what I had in the pantry or who I was baking for. Here are my favorite swaps that still deliver amazing results:
For gluten-free friends, I simply replace the all-purpose flour with a 1:1 gluten-free blend. Bob’s Red Mill works perfectly, you’d never know the difference! If you’re out of semi-sweet chocolate chips, dark chocolate makes an incredible ganache (just use 70% cacao or less unless you like it super intense). Milk chocolate works too, but go easy on the cream since it’s sweeter. For more baking inspiration, check out familytastes.com.
Feeling fancy? Try adding 1/2 teaspoon of espresso powder to the dry ingredients, it deepens the chocolate flavor beautifully. Orange zest in the ganache is another showstopper. And for special occasions, I’ll sometimes swap the vanilla for almond extract or add a pinch of cinnamon to the batter. The possibilities are endless!
Serving and Storing Mini Brownie Bites with Ganache
Here’s the best part, these little beauties are ready to impress straight from the pan! I always serve them at room temperature so the ganache is perfectly set but still melts in your mouth. Arrange them on a pretty platter for parties, or just pop one (or three) straight from the container when that chocolate craving hits. If you enjoy small, decadent treats, you might also love these mini chocolate cheesecake bites recipe.
For storage, an airtight container is your best friend. They’ll keep beautifully at room temperature for 3 days, just layer them between parchment paper so they don’t stick together. If you need them to last longer (though let’s be honest, they rarely do), freeze them before adding the ganache topping. When you’re ready to serve, thaw overnight and whip up fresh ganache. A quick 5-second microwave zap brings them back to that just-baked perfection if you want them slightly warm.
Nutritional Information
Let’s be real, we’re not eating brownie bites for their health benefits! But for those curious, each mini bite clocks in at about 120 calories. The nutritional values are estimates and vary based on ingredients used. Remember, portion control is key… though good luck stopping at just one of these chocolatey delights! If you’re looking for other small treats, check out this recipe for mini caramel cheesecake recipe easy dessert.
Frequently Asked Questions
Q1. Can I use milk chocolate instead of semi-sweet for the ganache?
Absolutely! Milk chocolate makes a sweeter, creamier ganache. Just reduce the heavy cream slightly since milk chocolate melts more easily. I’d start with 1/3 cup cream to 1 cup milk chocolate chips and adjust as needed.
Q2. How long do these mini brownie bites stay fresh?
They’re best within 3 days stored at room temperature in an airtight container. The ganache might lose its shine after day 2, but they’ll still taste amazing. For longer storage, freeze them without ganache for up to 2 months.
Q3. My ganache turned grainy, what went wrong?
Don’t worry, I’ve been there! This usually happens if the cream was too hot or you stirred too vigorously. Next time, make sure your cream is just steaming (not boiling) and stir gently in one direction until smooth. For more dessert ideas, see this mini oreo cheesecake recipe easy dessert.
Q4. Can I make these in a regular muffin pan?
You sure can! Just increase the baking time to 18-20 minutes and check for doneness with a toothpick. They’ll be more like regular brownie cupcakes, perfect for those who want a bigger chocolate fix.
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Print35 Irresistible Mini Brownie Bites with Ganache: Chocolate Bliss
Mini brownie bites with ganache are rich, chocolatey treats perfect for parties or snacking. These bite-sized delights feature a fudgy brownie base topped with smooth chocolate ganache.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini brownie bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan.
- Mix melted butter, sugar, eggs, and vanilla in a bowl.
- Add cocoa powder, flour, salt, and baking powder. Stir until combined.
- Spoon batter into mini muffin cups, filling each 2/3 full.
- Bake for 12-15 minutes until a toothpick comes out clean.
- Cool brownies completely in the pan.
- Heat heavy cream until steaming. Pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Spoon ganache over cooled brownie bites. Let set before serving.
Notes
- Use room temperature eggs for best results.
- Don’t overmix the batter to keep brownies tender.
- Store in an airtight container for up to 3 days.
- For shiny ganache, don’t stir too vigorously.
Nutrition
- Serving Size: 1 mini brownie bite
- Calories: 120
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg