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RecipesPrintE-mail

Truffle Brownie Cups



Ingredients:
   Nonstick cooking spray with flour (see Cook's Tip)
1 2/3   cups (400 mL) semi-sweet chocolate morsels, divided
2   tbsp (30 mL) butter (do not substitute margarine)
1/2   cup (125 mL) sugar
1   egg
2/3   cup (150 mL) all-purpose flour
3/4   cup (175 mL) heavy whipping cream
   Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Directions:
  1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup (150 mL) of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40–60 seconds or until smooth, stirring every 20 seconds. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among cups, filling cups about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10–12 minutes or until edges are set. (Do not overbake.)
  2. Meanwhile, pour cream into (2-cup/500-mL) Easy Read Measuring Cup; microwave on HIGH 1–2 minutes or until hot. Pour cream into clean batter bowl with remaining chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10–12 minutes or until mixture is cool and starting to thicken, stirring every 5 minutes. Spoon ganache into resealable plastic bag.
  3. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.

Yield: 24 servings

Nutrients per serving: (1 brownie cup): Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 2 g, Sodium 15 mg, Fiber 1 g

Cook's Tips: It’s best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.