Wednesday, December 25, 2013
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Truffle Brownie Cups Secret Recipe Club
This is my second month participating in The Secret Recipe Club and its been so much fun! This month I was assigned our hostess Angies Blog, Big Bears Wife. She has a really cool Visual Recipe Index which helped when it came to choosing the recipe. They are all separated by category and you can see a photo right there in the listing. There were so many recipes I wanted to try but there just isnt enough time in the month of December! The cannoli dip recipe looked amazing and I am definitely tucking that one away for future use. I chose the recipe for Truffle Brownie Cups. It sounded like chocolatey heaven! Chocolate ganache inside a chocolate brownie cup is absolutely my idea of dessert! These are the perfect size for a little midday snack...or two!
These little brownies are very simple to make and I think I would try them as regular brownies too because they are delicious! I only got about 18 out of them so Id suggest doubling the recipe because they will disappear quickly! My only question to ask Angie is about the ganache. Ive never made it before and Im not sure if its supposed to harden and all. I put it in the fridge for about an hour because it was still liquidy after 10 minutes. I piped it through which made it easier but it was still too liquidy to hold the shape of the star tip. Angie, I am an awful baker and I know its just me! Got any tips for this baking challenged girl?
Youve got to try these everyone, they are a deliciously chocolaty treat!
Truffle Brownie Cups
from Big Bears Wife
Be sure to check out Big Bears Wife for all of her decorating ideas for this recipe!
Truffle Brownie Cups Secret Recipe Club
These little brownies are very simple to make and I think I would try them as regular brownies too because they are delicious! I only got about 18 out of them so Id suggest doubling the recipe because they will disappear quickly! My only question to ask Angie is about the ganache. Ive never made it before and Im not sure if its supposed to harden and all. I put it in the fridge for about an hour because it was still liquidy after 10 minutes. I piped it through which made it easier but it was still too liquidy to hold the shape of the star tip. Angie, I am an awful baker and I know its just me! Got any tips for this baking challenged girl?
Youve got to try these everyone, they are a deliciously chocolaty treat!
Truffle Brownie Cups
from Big Bears Wife
Ingredients:
1 2/3 cups chocolate chips
2 tablespoons butter (do NOT substitute margarine)
1/2 cup sugar
1 egg
2/3 cup flour
3/4 cup heavy whipping cream
Directions:
Preheat oven to 325.
Spray mini-muffin pan with non-stick spray.
Place 2/3 cup chocolate chips in microwave safe bowl with the butter. Microwave on high 40-60 seconds or until smooth, stirring after each 20 second interval.
Add sugar and egg, stir until smooth.
Add flour and stir until just incorporated. Using a small scoop divide batter evenly among the wells. Flatten the top to make smooth surface with the Mini-Tart Shaper.
Bake 10-12 minutes or until edges are set (DO NOT over bake).
Meanwhile, pour cream into microwave safe bowl. Heat on HIGH for 1-2 minutes or until hot.
Add the rest of the chocolate chips and stir until smooth. Place bowl into freezer for 10-12 minutes or until mixture is cool and starting to thicken. This will be your chocolate ganache.
Once the ganache is thickened, scoop it out of the bowl into a Ziploc bag. I cut a hole in the corner of my baggie and added a star piping tip to give the ganache a little design.
Remove pan from oven; cool 2 minutes. Press tops of brownies with the Pampered Chef Mini- Tart Shaper to make a well. Cool in pan 3 minutes.
Once they are cooled, use your Ziploc baggie full of your chocolate ganache and pipe the ganache into each brownie well.
Add the rest of the chocolate chips and stir until smooth. Place bowl into freezer for 10-12 minutes or until mixture is cool and starting to thicken. This will be your chocolate ganache.
Once the ganache is thickened, scoop it out of the bowl into a Ziploc bag. I cut a hole in the corner of my baggie and added a star piping tip to give the ganache a little design.
Remove pan from oven; cool 2 minutes. Press tops of brownies with the Pampered Chef Mini- Tart Shaper to make a well. Cool in pan 3 minutes.
Once they are cooled, use your Ziploc baggie full of your chocolate ganache and pipe the ganache into each brownie well.
Be sure to check out Big Bears Wife for all of her decorating ideas for this recipe!
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