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I love quick and easy dessert recipes, don’t you? I used to be willing to spend all day baking in the kitchen, but not so much any more, so I’m always on the lookout for ways to make cooking and baking easy and delicious.
Here’s another great idea for taking something really easy—a box of brownie mix—and dressing it up to make it special. These are brownies that can be cut with round cutter or cut square, and then topped with ganache and a fresh raspberry.
Ganache is one of those things that sounds complicated but is really simple. It’s just a combination of hot cream and chocolate stirred together until smooth and shiny. Sometimes a little butter is added for extra shininess.
Ingredients
- 1 box chocolate brownies (I like Betty Crocker and Ghirardelli mixes)
- Heavy cream
- Semi-sweet chocolate chips
- Fresh raspberries for garnish, optional but highly recommended
How to Make Ganache Topped Brownies
Step 1: Gather and prepare all ingredients.
Step 2: Bake the brownies according to package directions.
Step 3: In a small saucepan, heat the heavy cream over low heat to just below boiling. Remove from the heat and stir in chocolate until melted and smooth. Set aside until the mixture is thick enough to coat a spoon, about 15 minutes.
Step 4: While the ganache cools, cut the cooled brownies into desired shape with a knife or small cookie or biscuit cutter.
Step 5: Spoon the chocolate ganache mixture onto each brownie and garnish with fresh raspberries, if desired.
How Many Calories and WW Points?
According to my calculations, each chocolate ganache topped brownie has about 319 calories. (Your calories may vary depending on how much ganache is used and how the brownies are cut.)
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 PointsPlus (Old plan)
Cooking Notes and Substitutions
Talk about transforming a plain pan of brownies into an impressive easy dessert recipe that will have your friends swooning! I got the idea from Betty Crocker, when I wanted a nice dessert to take to my friend Nancy, who invited us for dinner recently, but didn’t have the time or inclination to spend hours in the kitchen. (I could have picked up something at the store, but I think desserts baked at home taste so much better than most anything you buy already made.)
Betty calls them ganache topped brownie bites. She suggests you mix up a box of brownie mix and bake them in 48 mini muffin cups, which I didn’t have. So I mixed up the box of brownies according to the package directions and then baked them in a 9×13-inch pan and cut them into squares. (You could also cut them into rounds with a cookie or biscuit cutter.)
If you prefer you could always begin with your favorite scratch brownies too, which would be even better.
I’m not even going to try to pretend that this particularly WW friendly, which is why I love the WW program. Nothing is off limits provided you adjust for it! And occasional indulgences like this are even less of an issue now that I’ve committed to Intermittent Fasting!
If you’ve made these Easy Brownie Mix Ganache Topped Brownies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Chocolate Ganache Topped Brownies Recipe
Ingredients
- 1 box chocolate brownies, baked according to the package instructions (I love Betty Crocker and Ghirardelli brands)
- 2/3 cup heavy cream
- 1 cup (6 ounces) semi-sweet chocolate chips or your favorite dark chocolate, chopped
- Fresh raspberries for garnish, optional
Instructions
- In a small saucepan, heat the heavy cream over low heat to just below boiling. Remove from the heat and stir in chocolate until melted and smooth. Set aside until the mixture is thick enough to coat a spoon, about 15 minutes.
- While the ganache cools, cut the cooled brownies into desired shape with a knife or small cookie or biscuit cutter.
- Spoon the chocolate ganache mixture onto each brownie and garnish with fresh raspberries, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan) Talk about transforming a plain pan of brownies into an impressive easy dessert recipe that will have your friends swooning! I got the idea from Betty Crocker, when I wanted a nice dessert to take to my friend Nancy, who invited us for dinner recently, but didn’t have the time or inclination to spend hours in the kitchen. (I could have picked up something at the store, but I think desserts baked at home taste so much better than most anything you buy already made.) Betty calls them ganache topped brownie bites. She suggests you mix up a box of brownie mix and bake them in 48 mini muffin cups, which I didn’t have. So I mixed up the box of brownies according to the package directions and then baked them in a 9×13-inch pan and cut them into squares. (You could also cut them into rounds with a cookie or biscuit cutter.) If you prefer you could always begin with your favorite scratch brownies too, which would be even better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
