Marshmallow Brownie Bites With Chocolate Ganache Recipes

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
• Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes. Carefully remove paper liners, if desired.
• 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 1 teaspoon chocolate mixture onto each brownie. Garnish with fresh raspberries.

Steps:

• Heat oven to 350. Line mini muffin pans with paper liners.
• Brownie Cups - Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp batter.
• Bake 15 minutes or until a wooden toothpick comes out clean. Let cool in pan on wire rack 10 minutes before removing from pan to rack. Let cool completely.
• Ganache - Place heavy cream in medium glass bowl. Microwave 1 minute on high until it begins to simmer. Add bittersweet chocolate chips; let stand 1-2 minutes. Whisk until smooth. Spread a tsp on top of each brownie and decorate if using. Let sit at room temperature.

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch round cake pan with cooking or baking spray. Line bottom of pan with cooking parchment paper, then spray parchment.
• In large bowl, beat brownie mix, oil, milk and eggs with whisk until well combined. Stir in 1/2 cup of the chocolate chips. Pour batter into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, then run knife around edge of cake, and carefully remove from pan (discard parchment). Transfer cake to parchment paper-lined cookie sheet.
• Make Ganache: In 1-quart saucepan, heat cream just to boiling over medium-high heat. Remove from heat; add remaining 1/2 cup chocolate chips, but do not stir. Let stand 5 minutes, then stir until smooth. Refrigerate about 10 minutes or until slightly thickened. Carefully spread over top of cooled cake. Refrigerate another 30 minutes.
• Meanwhile, make Frosting: Place egg whites, sugar and cream of tartar in heatproof bowl of a stand mixer, then set bowl over saucepan of simmering water. Beat constantly with whisk about 5 minutes or until sugar is dissolved and mixture is warm to the touch. Remove from heat; transfer bowl to stand mixer. Using whisk attachment, begin to beat mixture on low speed. Gradually increase to high speed. Beat 5 to 7 minutes or until stiff peaks form. Stir in vanilla.
• Spread frosting over top of cake, then refrigerate another 20 minutes. Set oven control to broil. Place cake on cookie sheet under broiler 4 to 6 inches from heat about 30 seconds or until top is lightly browned (alternatively, you can use a kitchen torch). Cool completely; sprinkle with cocoa just before serving.