Mexican Molten Chocolate Brownie Bites
Mexican Molten Chocolate Brownie Bites
24
12 minutes
24 minutes
This Valentine’s Day we’re celebrating close calls with a Mexican Chocolate Brownie Bites that blows away all the bad decisions we’ve ever made. For good.
These spicy little bites are the perfect mix of salty and sweet. Some might say we’ve found “the one,” but we promise you’ll be back for seconds… and thirds. Actually, no judgment if you end up eating the whole batch yourself because they’re THAT GOOD.
Ingredients
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1 box Miss Jones Baking Co Organic Brownie Mix
2 eggs
3 tablespoons water
⅓ cup canola or vegetable oil
½ Tbsp. cayenne pepper
1 bag TCHO dark chocolate wafers (chocolate chips also ok!)
Sea salt and chili pepper flakes to taste
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12 oz. dark or semisweet chocolate
1 cup heavy whipping cream
Directions
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Preheat oven to 350°F.
In a large bowl, combine brownie bite ingredients and ½ tablespoon cayenne pepper, stirring until combined.
Lightly grease and flour a mini muffin/cupcake pan (use butter and flour - not a spray), then fill each cup 1/3 full. Add a chocolate wafer and cover with mix until ⅔ full. Bake for 8-12 minutes. Let cool for at least 15 minutes before removing from the pan.
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In the microwave or a double broiler (pot of boiling water with a bowl on top), melt the dark chocolate and heavy whipping cream until completely smooth, stirring as needed.
Place brownies on a cooling rack with parchment paper underneath, and add one generous drizzle of warm ganache to each bite. Sprinkle with chili and sea salt right before serving otherwise the salt will melt into the chocolate and make for a little-too-salty treat.
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