Heat oven to 350 degrees F. Grease 48 mini muffin cups with shortening or line with miniature paper baking cups; spray paper baking cups with cooking spray. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended. Fill muffin cups about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
Spoon about 2 teaspoons chocolate mixture onto each brownie. Garnish with fresh raspberries. High altitude(3500-6500ft);For best results, line mini muffin cups with minature paper baking cups; spray paper cups with cooking spray. Follow High Altitude directions on brownie mix box for making batter. Simplify=Bake brownies in a 13x9-inch pan. Cut into small squares, and top with ganache. Serve in minature paper or foil baking cups. Variation=Top brownie bites with White Chocolate Ganache. To make ganache, use 2/3 cup whipping cream and 2 cups chopped white chocolate baking bars(12oz), following directions in step 3.
Originally Submitted
12/13/2009
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