GANACHE BROWNIES RECIPES
NUTELLA® GANACHE BROWNIES RECIPE - BETTYCROCKER.COM
Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!
Provided by Betty Crocker Kitchens
Total Time 4 hours 20 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270 , CarbohydrateContent 33 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Brownie, SodiumContent 100 mg, SugarContent 23 g, TransFatContent 0 g
GANACHE-TOPPED BROWNIE BITES RECIPE - BETTYCROCKER.COM
Indulge! Dress up Betty Crocker® brownie mix with a super-easy ganache made with chocolate chips and whipping cream.
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Yield 42
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
- Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes. Carefully remove paper liners, if desired.
- In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
- Spoon about 1 teaspoon chocolate mixture onto each brownie. Garnish with fresh raspberries.
Nutrition Facts : Calories 100 , CarbohydrateContent 13 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 45 mg, SugarContent 10 g, TransFatContent 0 g
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