Recipe: Brownie Nuggets with White Chocolate Ganache

BROWNIE NUGGETS WITH WHITE CHOCOLATE GANACHE

FOR THE BROWNIES:
6 ounces semisweet chocolate chips (about 1 cup)
1 stick (1/2 cup) unsalted butter
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
3/4 cup (packed) light brown sugar
1 teaspoon vanilla extract
FOR THE WHITE CHOCOLATE GANACHE:
9 ounces white chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter

TO MAKE THE BROWNIES:
Preheat the oven to 350 degrees. Line 24 mini-muffin cups with paper liners.

In a double boiler, melt the chocolate chips with the butter, stirring until smooth. Set aside to cool to room temperature.

In a small bowl, whisk together the flour and salt.

In a medium bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla and the cooled chocolate mixture until well blended. Stir in the flour mixture until just combined. Dividing evenly, spoon the batter into the muffin cups.

Bake for 12 to 15 minutes, or until the edges are set but the centers are still moist and fudgy. Cool the brownies in the pan on a rack for 15 minutes. Remove from the pan to cool completely.

TO MAKE THE WHITE CHOCOLATE GANACHE:
Place the white chocolate in a medium bowl.

In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.

Stir in the butter until incorporated and smooth. Refrigerate the ganache until it is thickened but still pourable.

DIP THE BROWNIE NUGGETS:
Dip the tops of the brownies in the ganache. Refrigerate to set the ganache.

Dip the brownies in the ganache again for a second coat. Chill to set the ganache.

Makes 2 dozen
Source: Mrs. Fields I Love Chocolate! Cookbook: 100 Easy & Irresistible Recipes by Debbi Fields