These little treats are topped with a decadent Irish cream–flavoured ganache. For a kid-friendly version, substitute 1-1/2 tsp vanilla for the liqueur. Sprinkle the tops with silver or gold sprinkles, if desired.
- Portion size 24 servings
- Credits : Canadian Living Magazine: January 2013
- 4 oz bittersweet chocolate chopped
- 1 oz unsweetened chocolate chopped
- 1/2 cup unsalted butter cubed
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup all-purpose flour
- 2 teaspoons instant espresso powder
- 1 pinch salt
Irish Cream Ganache:
- 2 oz bittersweet chocolate chopped
- 3 tablespoons whipping cream (35%)
- 1 tablespoon butter softened
- 1 tablespoon Irish cream liqueur
MethodIn saucepan, melt together bittersweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally; let cool for 10 minutes.
Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour, espresso powder and salt. Spoon by 1 tbsp into paper-lined mini-muffin cups.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 18 to 22 minutes. Let cool in pan on rack.
Irish Cream Ganache: In small saucepan, melt chocolate with cream over low heat, stirring occasionally, until smooth. Whisk in butter and liqueur; let cool for 15 minutes.
Spread scant 1/2 tsp ganache over each brownie. Cover loosely and refrigerate until set, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 11 mg
- Sugars 11 g
- Protein 2 g
- Calories 141.0
- Potassium 66 mg
- Cholesterol 30 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
- Iron 6.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 5.0