Introduction

These Brownie Bites with Whipped Chocolate Ganache are a decadent treat perfect for any occasion. Bite-sized and topped with fluffy ganache, they combine rich chocolate flavor with a light, creamy finish. They’re easy to make and a guaranteed crowd-pleaser.

The image shows several small round chocolate cakes placed on a white marbled surface. Each cake has one thick layer of dense, dark brown chocolate cake topped with a swirl of rich, darker chocolate frosting that has a smooth, creamy texture with visible ridges from the piping. The cakes are arranged irregularly, with some closer to the camera and others blurred in the background, creating a shallow depth of field effect. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (114 grams) unsalted butter
1 ½ ounces (43 grams) semi-sweet chocolate baking bar, chopped
1 cup (200 grams) granulated sugar
⅜ cup (83 grams) light brown sugar
1 ½ teaspoons (6 grams) vanilla extract
2 large eggs, room temperature
⅔ cup (83 grams) all-purpose flour
⅔ cup (57 grams) unsweetened natural cocoa powder
1 teaspoon (1 gram) espresso powder, optional
¾ teaspoon (4.5 grams) fine sea salt
3 ounces (85 grams) semisweet chocolate baking bar*, chopped (for ganache)
3 ounces (85 grams) heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F. Line an 8″x8″ metal baking pan with parchment paper and set aside.
Step 2: In a large, microwave-safe bowl, melt the butter and chopped chocolate in 15-second increments, whisking until smooth.
Step 3: Add granulated and light brown sugars to the melted mixture and whisk until combined.
Step 4: Stir in the vanilla extract and eggs until fully incorporated.
Step 5: Fold in the flour, cocoa powder, espresso powder (if using), and sea salt. Keep folding until the batter comes together—it will be thick.
Step 6: Spread the batter evenly into the prepared pan with a rubber spatula.
Step 7: Bake for 30-35 minutes. The top should be shiny, and a toothpick inserted in the center should come out with a few moist crumbs but no raw batter.
Step 8: Let the brownies cool completely in the pan, then lift them out using the parchment paper edges.
Step 9: For the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers.
Step 10: Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and glossy.
Step 11: Allow the ganache to cool to room temperature, stirring occasionally to keep it smooth.
Step 12: Cut the cooled brownies into 16 rounds using a 1.5-1.75 inch cutter, saving leftover scraps for snacking.
Step 13: Whip the cooled ganache with an electric hand mixer on medium-high for about one minute until light, fluffy, and lighter in color.
Step 14: Transfer the whipped ganache to a piping bag fitted with your choice of tip and pipe it onto each brownie bite immediately.

Tips & Variations

Use espresso powder to enhance the chocolate flavor without adding espresso taste.
If you don’t have a piping bag, use a plastic sandwich bag and cut a small corner off to pipe the ganache.
For a different flair, sprinkle finely chopped nuts or sea salt flakes on top of the ganache.
Make brownie bites a day ahead to allow flavors to meld and ganache to set perfectly.

Storage

Store the brownie bites in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Before serving, bring them to room temperature for the best texture. Ganache-topped brownies can be gently warmed in the microwave for a few seconds, but avoid overheating to maintain the ganache’s whipped texture.

How to Serve

The image shows several small, round chocolate cakes placed on a white marbled surface. Each cake has two layers: a dense, dark brown cake base with a slightly cracked texture, and a thick, swirled layer of rich chocolate frosting on top. The frosting is darker and smoother, piped high in a spiral shape with detailed ridges. The cakes are arranged with some in sharp focus in the center and others softly blurred in the background and foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use my favorite brownie mix instead of making brownies from scratch?

Yes, you can use store-bought brownie mix if you prefer. Just be sure to bake the brownies fully and let them cool completely before cutting and topping with the whipped ganache.

How do I prevent the ganache from becoming too hard?

Let the ganache cool only to room temperature before whipping; if it cools too much, it may become too firm to whip properly. Whipping the ganache while slightly soft ensures it becomes light and fluffy rather than hard.