| 1 | box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) |
| 1/4 | cup water |
| 1/3 | cup vegetable oil |
| 2 | eggs |
| 2/3 | cup whipping cream |
| 1 | cup semisweet chocolate chips (6 oz) |
| Fresh raspberries, if desired |
| 1. | Heat oven to 350°F. Grease 48 mini muffin cups with shortening or line with miniature paper baking cups; spray paper baking cups with cooking spray. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended. Fill muffin cups about 2/3 full. |
| 2. | Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes. |
| 3. | In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon. |
| 4. | Spoon about 2 teaspoons chocolate mixture onto each brownie. Garnish with fresh raspberries. |
| For best results, line mini muffin cups with miniature paper baking cups; spray paper cups with cooking spray. Follow High Altitude directions on brownie mix box for making batter. |
|
| Bake brownies in a 13x9-inch pan. Cut into small squares, and top with ganache. Serve in miniature paper or foil baking cups. |
|
| Top brownie bites with White Chocolate Ganache. To make ganache, use 2/3 cup whipping cream and 2 cups chopped white chocolate baking bars (12 oz), following directions in step 3. |
Nutrition Information:
100 ( 40); 4 1/2g ( 2g, 0g); 15mg; 50mg; 14g ( 0g, 10g); 0g 0%; 0%; 0%; 4% 1 ; 0 ; 1 1