Here's a Pampered Chef recipe that's going to stick around. It's simple and easy to make, but rich and great looking. I had a fun time making these with Sophie a few months ago!
collage by Heidi Myers
You'll need a mini muffin pan, and something to make the wells in the brownies after baking. Here's what I used (provided by Pampered Chef of course.) I know you can get mini-muffin pans elsewhere, which I would highly recommend getting to make these, quiches, and mini muffins, but I'm not sure were else you can find something like the mini-tart shaper. I'd be happy to get one for you! photo by Emily Hale
Truffle Brownie Cups
1 2/3 C semi-sweet chocolate chips, divided
2 Tb butter
1/2 C sugar
2/3 C flour
3/4 C heavy cream
Assorted garnishes: Whipped topping, maraschino cherries, chopped nuts, orange zest (optional)
Preheat oven to 325.
Make ganache filling: Microwave heavy cream for 2 minutes. Add 1 C of the chips and whisk until smooth. Refrigerate mixture while baking brownie cups.
Make brownie cups: Spray mini-muffin pan with cooking spray with flour, or use butter or oil to grease then flour. Microwave 2/3 C chocolate chips and butter for about 1 min, stirring every 20 seconds. Stir until melted and smooth. Add sugar and egg and blend until smooth. Add flour until just combined. Using two teaspoons, place batter into wells filling to 2/3 full. Using tart shaper, gently tap batter to create level tops. Bake for 10-12 minutes or until edges are set (do not overbake). Cool 2 minutes, make indentations in each brownie with tart shaper, you'll feel when the well is deep enough. Let cool.
Place ganache in a plastic bag, and snip off the end. Pipe into brownie cups. Add garnish as desired. These are excellent from the fridge. Makes 24.