Gosh ….. a ‘lil bite of anything made with chocolate is sublime. But triple chocolate? Oh, my.
Each time I offer to bring dessert to a dinner party, picnic or small gathering of friends, my Triple Chocolate Brownie Bites are my go-to option.
What makes my brownie bites TRIPLE chocolate is the addition of dark chocolate ganache. After I cut the brownies into bite-sized pieces, they are dipped in warm, glossy ganache and allowed to set-up at room temperature. I then embellish with a sprinkle of flaked gray salt for an extra layer of flavor.
Okay … so, there have been occasions when we’ve enjoyed a brownie bite directly after dipping. Ummm … perhaps more than one.
Hint: Ensure baked brownies are entirely cooled, at room temperature, prior to cutting into bite-sized morsels.
My fudge brownie recipe has evolved over the years, but I generally revert back to the original version with consistent results.
Baking Illustrated (March, 2004)
- Category: Dessert
- 5 ounces Semi-Sweet or Bittersweet Chocolate, chopped
- 2 ounces Unsweetened Chocolate, chopped
- 8 tablespoons Butter, unsalted, cut into quarters
- 3 tablespoons Cocoa Powder
- 1/2 tablespoon Instant Espresso Powder
- 3 Eggs, large
- 5 ounces Sugar, granulated
- 2 teaspoons Vanilla Extract, pure
- 1/2 teaspoon Salt, course and kosher
- 1 cup Flour, unbleached all purpose
- 3/4 cup Heavy Cream
- 2 tablespoons Butter, unsalted and softened at room temperature
- 6 ounces Semisweet or Bittersweet Chocolate, chopped (high level of cacao is worth the investment - 80%)
- 1 tablespoon Cognac (optional)
Make the Brownies:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable or coconut cooking spray.
- Fold two 12-inch pieces of foil (or parchment paper) lengthwise so they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray liner with nonstick cooking spray (I use coconut oil spray).
- In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates, butter and espresso powder - stirring occasionally until mixture is smooth. Whisk in cocoa powder until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds.
- Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined.
- Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using liner handles.
- Cut along all four edges to ensure no crust remains on the brownies, then into 1-inch squares. The crusts are now fair game for cook or anyone else in the kitchen!
Make the Ganache:
- Place chopped chocolate in medium bowl. Heat heavy cream in small sauce pan ... ensuring only small, simmering bubbles. Pour heated cream over chopped chocolate and let stand for 3-4 minutes. Stir in softened butter to ensure a glossy texture to ganache. Add cognac (optional) and stir gently.
- Dip the top of each 1-inch square brownies into ganache mixture .... swirling the brownie until the top is fully covered. Be cautious with your swirling action in an effort to ensure brownie crumbles do not affect the ganache texture. Please dipped brownies on cooling rack until ganache coating has set-up - approximately 10 minutes. Place on decorative platter for serving.
- Suggestion: Sprinkle with flaked gray sea salt.
- Finished brownie bites can be refrigerated for up to 2-days in a sealed container. Merely ensure they are served at room temperature for total yumminess.