We are so so happy to finally share this news with you! A few months ago, Mariade and Chan from The Baking Room Magazine gave us a call and asked us if we would share a recipe for their 12th edition… And now that the magazine is finally out for grabs (its free!) we can share all the pics we took throughout the recipe prep with a few tips along the way!
We’ve wanted to share a brownie bites recipe for a while and we loved this one… but with a twist! We topped each brownie with Whipped Ganache (rather than buttercream), and the result was delicious! We have to share a few tips that will make this recipe a breeze:
- If you choose not to use cupcake liners, make sure you grease and flour thoroughly the mini cupcake tin.
- For both recipes, but specially for the ganache, use the best chocolate you can get!
- When preparing the ganache and you have to let it cool, cover with cling film directly over the chocolate, that way it won’t develop a skin when cooled. After it has cooled, you just remove the plastic and whip until it turns into a lighter color and doubled in size.
We had so much fun cooking these wonderful little fudgy bites, but our favorite part: the ganache! It definitely is a discovery. Whipped ganache is made from just two ingredients: chocolate and whipping cream. It’s not overly sweet, and its so light and fluffy… perfect to pair with any brownie recipe.
Go and grab a copy of the latest 12th edition of the TBR magazine at your favorite bakery and coffee shop!
Helga & Kitty
Have you made this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!
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