Toffee-Topped Brownie Bites

One of these weeks, I am not going to have time to bake for Walter's office. What will they do then?

Toffee-Topped Brownie Bites



I was going to make traditional brownies this week, but I saw this recipe and thought they would be fun. I needed to use a muffin pan for Joelen's Tasty Tools blogging event, so here we are.

I found this recipe here at Annie's Eats. It was fantastic! I did do one thing different: In addition to icing the tops of the bites with the ganache, I filled each with a little of it. It made them even more moist and chocolatey:



I found that the recipe says it makes about 24 bites, but I could only get about 18 out of each batch. Maybe I made my spoonfuls of batter a bit too big.

Ingredients
-3 ounces unsweetened chocolate, chopped
-5 1/3 Tablespoons butter
-1 cup granulated sugar
-2 eggs, lightly beaten
-1 tsp. vanilla extract
-1/4 teaspoon salt
-1/2 cup all-purpose flour
-1/4 cup heavy whipping cream
-1/2 cup bittersweet chocolate, finely chopped
-Toffee pieces (I found that one 8-ounce bag of Heath toffee bits covered all of my brownies--I made the recipe four times)

Directions
1. Preheat oven to 350 degrees. Grease a 24-cup mini muffin pan and set aside.
2. In a medium saucepan, combine the unsweetened chocolate and butter. Cook over medium-low heat, stirring often, just until melted. Remove from the heat.
3. Add the sugar, eggs, vanilla and salt, and whisk until combined. Stir in the flour until combined. Using a small cookie scoop, spoon batter into muffin pan.
4. Bake for 12-15 minutes or until completely set. Cool in the pan for 10-15 minutes. Remove brownies from the pan and transfer to a wire rack to cool completely.
5. To make the ganache, bring whipping cream to a simmer in a saucepan over medium heat; remove from the heat. Add the bittersweet chocolate to the heated cream, let stand for 30 seconds, then whisk until the chocolate is melted and the mixture is well blended.
6. Using a flavor injector, fill each brownie with a bit of chocolate ganache. Dip the top of each brownie in the ganache and then sprinkle with toffee bits. Allow the glaze to set completely before serving.