Dark Chocolate Brownie Bites, Double Drenched with Dark Chocolate Ganache (Kahlua is optional)

Only 1.5-inch (38mm) in diameter, the perfect 2-bite portion.
These brownies are all dressed up and great with tea/coffee
or as a finish to a nice little dinner party.

You can make these in a mini-tartlet pan, but this time I baked the batch 
in a 8"x8" square pan with straight sides. When the brownies cooled
I used a 1-1/2 inch (38mm) round cookie cutter to cut them, cut as closely
as possible to each other. 

You can also just cut them into squares, rectangles or triangles, etc.
any size you want. It is just a matter of preference 
(they will taste just the same!)

If you are a box-mix brownie person, by all means
use your favorite brand.

For the brownies shown here I used THIS recipe  ... it is a favorite of mine.
I omitted the nuts to make cleaner cuts with the cookie cutter.

Or you can use the recipe for my signature brownies,
which I  posted about way back in 2008.

and you can click below for

a printable copy of the recipe

(Just substitute the
Ganache for the icing in the original recipe.)

To drench the brownies in ganache:

When the brownies are cooled and cut, chill them in the
refrigerator until cold.
(Chilling them helps the ganache to adhere to the brownies.)

Place the chilled brownies on a wire rack 
(placed in a rimmed baking sheet,
or placed over parchment or waxed paper to catch the 
excess chocolate as it drips off.)

Allow the ganache to cool just a bit so it thickens slightly,
then spoon the it over the tops of the brownie and allow 
it to drip down the sides.  

For even more of a chocolate punch, after the
first coating of chocolate sets up slightly, repeat. :o)


I  used the traditional recipe for Ganache:

9 ounces of Chocolate (I used Scharffen Berger Bittersweet, Dark)
and 1 cup of heavy cream.

Use your favorite chocolate for the ganache, I just happen to love dark.
In a pinch you can even use chocolate morsels.


Serve the brownies just as they are, or decorated any way you like.
I added viola blossoms (use organic blossoms
and they are completely edible.)

If you give this method a try, I hope you love them as
much as we do!

Thank you for stopping by today ~ I would love it if you
would leave me a comment so I know you've visited and 
I can visit your blog too.

I hope you're having a good weekend everyone.




  1. these are lovely, mari! I've pinned the picture to remind me to make them! My husband's favorite chocolate cake is smothered in ganache, so I know he'd love these!

  2. G'day! Absolutely beautiful photo, TRUE!
    Just want to take a dainty bite of one now too!
    Cheers! Joanne
    What's On The List

  3. So pretty. I am sure if I served these at a luncheon there would be oohhs and aahhhs all around.

  4. OMG! Sinful isn't even beginning to describe this...YUM!

  5. So pretty too with the little violas on top.

  6. Stunningly pretty and timing is funny since I had hoped to make a similar recipe of yours from yesteryear for the nbs today. At beach, sun out for first time in a week dying to get my homework done today and freaked out about wind and or fog ruining my fun. 108 at home, the beach will be like coney island! So happy to see MORE PICS. Each one prettier then the ndxt~

  7. I have such trouble pouring ganache or fondant to look as graceful as yours..Prettier brownies I've not seen.
    You would make exquisite petits fours.
    Perfection Mary.

  8. Thank you, each one for such very kind comments. You've made my week! xo

  9. What a great way to decorate brownies! They look stunning. I am definitely going to try these!

  10. Well, these look like little pieces of heaven :)

  11. Gorgeous photos and beautiful little brownie bites! Kahlua would be a must and lots of smiling viola faces!

  12. These are almost too pretty to destroy.....almost! I'd gobble them all up!


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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