Truffle Brownie Cups

Truffle Brownie Cups
1 2/3 c chocolate chips morsels, divided
2 Tbsp. butter (do not use margarine)
1/2 c sugar
1 egg
2/3 c all purpose flour
3/4 c heavy whipping cream


Assorted garnishes such as orange zext, maraschino cherries, toasted almond slices and whipped topping.


Preheat oven to 325 degrees. Sprays wells of mini-muffin pan with nonstick cooking spray with flour. Place 2/3 c of chocolate chips and butter into a batter bowl. Microwave on high 40-60 seconds or until smooth, stirring after each 20 second interval. Add sugar and egg to batter bowl; mix until blended using a scraper. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using a tart shaper (or the bottom of a measuring sppon), gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. Do not overbake


Pour Cream into a measuring cup and microwave on high 1-2 minutes or until hot. Pour crfeam into clean batter bowl with remaining 1 cup chocolate chips; whisk until smooth. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5 minute interval. Spoon ganache into resealable plastic bag.


Remove pan from oven onto a cooling rack: cool 2 minutes. Press tops of brownies with a tart shaper (or bottom of measuring spoon) to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag to allow the ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.