Ingredients

Brownie
dark chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
butter
0.50 cup
150 g
5.25 oz
4.95 fl oz
eggs
2 pc
sugar
0.75 cup
180 g
6.30 oz
5.94 fl oz
flour
0.50 cup
110 g
3.85 oz
3.63 fl oz
cocoa powder
1.50 Tbs
baking powder
1 tsp
4.92 ml
Chocolate ganache
dark chocolate
0.75 cup
180 g
6.30 oz
5.94 fl oz
cream 33-36%
0.75 cup
180 g
6.30 oz
5.94 fl oz
chopped chocolate shortbread cookies
for sprinkling

Method

Let's give the floor to the pastry chef:

"People have been asking me to share this recipe. Actually, I came up with it by accident - when I wanted to use the leftover brownie sponge and ganache. These brownies are fantastic and super chocolatey! Chocolate fans would definitely approve!

These little bites would also make the perfect simple decoration pieces for minimalist cakes. There’s a couple of examples in the picturesl - take a look, and get inspired!

Besides, these brownie bites are extremely easy to make, even if you are a complete novice. So, let’s start..."

Ingredients

Chocolate brownie sponge (for two 18cm (7inch) baking pans):

  • 150 g (5.30 oz) dark chocolate
  • 150 g (5.30 oz) butter
  • 2 eggs
  • 180 g (6.35 oz) sugar
  • 110 g (3.90 oz) flour
  • 1.5 tbsp cocoa powder
  • 1 tsp baking powder

Dark chocolate ganache:

  • 180 gr (6.35 oz) dark chocolate
  • 180 gr (6.35 oz) cream 33-36%
  • copped chocolate shortbread cookies for sprinkling

Brownie

  1. Melt the butter and chocolate together on a low heat or in a hot water bath; let it to cool for a little.
  2. Whip the eggs and sugar thoroughly, and then pour in the chocolate and butter mixture; whisk well.
  3. Combine the dry ingredients together, and sieve them; pour it into the chocolate and eggs mixture. Mix until completely combined.
  4. Pour the dough into the two 18 cm (7 inch) or one 24 cm (9.45 inch) baking pan, and bake in the oven preheated to 180C (356F) for about 15 to 20 minutes.
  5. Once the sponge has cooled, take it out of the pan, and wrap it in plastic wrap; leave it for about 4 to 6 hours in the fridge (better overnight).

Chocolate ganache

  1. Heat the cream without bringing it to a boil, and then pour it over the chopped chocolate or chocolate callets.
  2. Leave for 30 to 40 seconds, and then mix it together until combined.
  3. Cover the ganache with plastic wrap in contact, and let it chill in the fridge for 4 to 6 hours or even overnight.

Bites forming

  1. Take the ganache out of the fridge, and leave it at room temperature for 15 to 30 minutes until it becomes softer in texture and more suitable for shaping the bites.
  2. Crush the brownie sponge by hand; add the softened ganache, and mix well. Mash the mix in a blender afterwards if desired.
  3. Form the small balls, and roll them in cookie crumbs, cocoa powder or coconut flakes.Leave the bites in the fridge for 2 to 3 hours to set.

If the mixture sticks to your hands when forming the bites, then put it into the fridge for about 15 to 30 minutes.

Enjoy!