Easy Chocolate Ganache Topped Brownies Recipe
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 any shape you like and then topped with ganache and a fresh raspberries.
Servings: 12
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
Serving size: 1 chocolate ganache topped brownie
WW Points: 7
Check the WW Points for this recipe and track it in the WW app.
(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 9x13-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.
(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 9x13-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
Serving: 1chocolate ganache topped brownie | Calories: 319kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 129mg | Potassium: 98mg | Fiber: 1g | Sugar: 27g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 2mg