Hot Chocolate Brownie Cups Are A Too-Cute Holiday Dessert
Yields: 28-30
Prep Time: 20 mins
Total Time: 1 hour 15 mins
Ingredients
Cooking spray
1
(18.3-oz.) box brownie mix, plus ingredients called for on box
3 tbsp.
heavy cream
4 oz.
semisweet chocolate, chopped, divided
1 c.
mini marshmallows
2 tbsp.
nonpareils
1/4 c.
crushed peppermint candies (optional)
15
chocolate-covered mini pretzels, split into half circles (for the "handle")
Directions
Preheat oven to 350°. Coat 2 (24-cup) silicone or nonstick metal mini muffin pans with cooking spray. (If using metal pans, preheat oven to 325°.)
In a large bowl, prepare brownies according to package directions. Scoop batter into prepared cups, filling about three-quarters full (you should get 28 to 30 mini brownies).
Bake brownies until edges are set and centers remain fudgy, 15 to 18 minutes. Let cool 5 minutes.
Using the back of a small melon baller or a rounded 1/4-tsp. measuring spoon, press a small indentation into top of each brownie. Let cool until they can be handled, 15 to 20 minutes. Transfer to a wire rack and let cool completely.
In a small heatproof bowl, microwave cream and 2 oz. chocolate in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total. Transfer ganache to a small zip-top bag. Snip off a small corner of bag.
Pipe ganache into the indentations on the brownie tops. Top each with 3 to 4 marshmallows. Refrigerate until ganache sets, about 30 minutes.
In another small heatproof bowl, microwave remaining 2 oz. chocolate in 30-second increments, stirring between each, until melted and smooth, about 3 minutes total. Transfer melted chocolate to another zip-top bag. Snip off a small corner of bag.
Drizzle some chocolate over top of brownie cups. Sprinkle with nonpareils and candies (if using). Using remaining melted chocolate, “glue” pretzel halves onto sides of cups. Refrigerate 5 to 10 minutes before serving.
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