15 Irresistible Chocolate Ganache Brownie Bites Recipe

I still remember the first time I brought these chocolate ganache brownie bites to a party—they disappeared faster than I could say “seconds, please!” There’s something magical about bite-sized desserts that makes everyone reach for more, especially when they’re fudgy, rich, and crowned with a silky ganache and fresh raspberry. These little guys are my go-to when I need a dessert that wows but doesn’t keep me in the kitchen all day. Trust me, once you try them, you’ll understand why they’re always the first to vanish from the dessert table.

Why You’ll Love These Chocolate Ganache Brownie Bites

These little bites pack a big punch! Here’s why they’ll become your new favorite:

• Perfect party size – No plates or forks needed, just grab and go!
• Easy to make – Simple ingredients, minimal fuss, maximum flavor.
• Rich chocolate flavor – Fudgy brownie meets silky ganache – a match made in heaven.
• Impressive presentation – That glossy ganache and fresh raspberry make them look bakery-worthy.

The best part? You can whip up these chocolate ganache brownie bites in under an hour – perfect for last-minute gatherings!

Ingredients for Chocolate Ganache Brownie Bites

Gather these simple ingredients – I bet you have most in your pantry already! Here’s what you’ll need:

• For the brownie bites:
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs, room temperature (trust me, this matters!)
• 1 tsp pure vanilla extract
• 1/2 cup unsweetened cocoa powder (I prefer Dutch-processed for extra richness)
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup mini chocolate chips (optional but oh-so-good)
• For the ganache topping:
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips (or chopped chocolate bars)
• 12 fresh raspberries, for garnish

See? Nothing fancy here – just good, quality ingredients that come together to make something extraordinary. I always use real butter and the best chocolate I can find – it makes all the difference!

How to Make Chocolate Ganache Brownie Bites

Okay, let’s get to the fun part – making these irresistible little bites! I’ll walk you through each step so you get perfect results every time. Don’t worry – it’s easier than you think!

Preparing the Brownie Batter

First, melt your butter – I like to do this in the microwave in 30-second bursts until it’s just melted. Let it cool slightly (you don’t want to cook the eggs!). Whisk in the sugar until it’s all combined – it’ll look grainy at first, but keep going until it smooths out. Add the eggs one at a time, whisking well after each, then stir in the vanilla. Now, gently fold in the cocoa powder, flour, and salt – don’t overmix! If you’re using mini chocolate chips, fold those in last. Spoon the batter into your greased mini muffin pan, filling each cup about 3/4 full. This is the perfect amount for that signature domed top!

Baking and Cooling

Pop those beauties in your preheated 350°F oven for 10-12 minutes. Here’s my trick – they’re done when the tops look set but still slightly shiny. A toothpick should come out with moist crumbs, not wet batter. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This is crucial – if they’re even slightly warm when you add the ganache, it’ll melt right off!

Making the Chocolate Ganache

While the brownie bites cool, make your ganache. Heat the heavy cream until it’s steaming but not boiling – I usually do this in the microwave for about 45 seconds. Pour it over your chocolate chips and let it sit for 2 minutes (this is the hardest part – waiting!). Then stir gently until it’s completely smooth and glossy. If you hit any stubborn chocolate bits, you can microwave the mixture for 10-second bursts, stirring between each, until everything’s melted.

Assembling the Brownie Bites

Now for the finishing touches! Spoon about a teaspoon of ganache onto each cooled brownie bite – it should pool slightly but stay put. Immediately press a fresh raspberry into the center of each one. Let them sit at room temperature for about 30 minutes so the ganache can set. (If you’re impatient like me, you can pop them in the fridge for 15 minutes!) Then watch them disappear when you serve them!

Tips for Perfect Chocolate Ganache Brownie Bites

After making these dozens of times (okay, maybe hundreds – I have a problem), I’ve learned a few tricks that make all the difference:

• Room temp eggs are non-negotiable – Cold eggs don’t incorporate as well and can make your batter lumpy. I leave mine out for at least 30 minutes before baking.
• Underbake slightly – Pull them out when the centers still look a tiny bit wet. They’ll continue cooking as they cool, giving you that perfect fudgy texture.
• Ganache too thin? Pop it in the fridge for 5-10 minutes – it’ll thicken right up. Too thick? Add a teaspoon of warm cream and stir gently.
• Patience is key – Wait until the brownies are completely cool before adding ganache. I know it’s hard, but rushing this step leads to a melted mess!

Follow these simple tips and you’ll get bakery-quality results every time – promise!

Ingredient Substitutions and Variations

One of the best things about these brownie bites is how easily you can adapt them! Out of all-purpose flour? Swap in your favorite gluten-free blend 1:1 – I’ve had great results with almond flour too. Dairy-free? Use coconut oil instead of butter and dairy-free chocolate chips. Not a raspberry fan? Try strawberries, blackberries, or even a sprinkle of sea salt for that sweet-salty combo I adore. Feeling fancy? Swap half the chocolate chips for peanut butter chips – trust me, it’s incredible!

Storing and Serving Suggestions

These chocolate ganache brownie bites keep beautifully in an airtight container at room temperature for up to 3 days – if they last that long! I like to layer them between sheets of parchment paper to prevent sticking. Serve them at room temperature for that perfect fudgy texture – they pair wonderfully with coffee or tea for an afternoon pick-me-up. For parties, arrange them on a pretty platter and watch them disappear!

Chocolate Ganache Brownie Bites FAQs

I get asked about these bite-sized chocolate desserts all the time! Here are the answers to the most common questions:

Can I freeze these brownie bites?

Absolutely! These fudgy brownie bites freeze beautifully – just leave off the fresh raspberries first. Freeze them flat on a baking sheet, then transfer to an airtight container with parchment between layers. Thaw at room temperature when ready to serve, then add your fresh berries. They’ll keep for up to 3 months this way!

Can I use dark chocolate instead?

Oh yes – and I often do! Dark chocolate makes these mini brownie cupcakes extra sophisticated. Use high-quality dark chocolate chips (60-70% cacao works perfectly) for both the brownies and ganache. The raspberries balance out the deeper chocolate flavor beautifully for an elegant chocolate raspberry dessert.

Help! My ganache turned out grainy – what now?

No worries – this happens to everyone! Just add a teaspoon of warm cream at a time, stirring gently between additions, until it smooths out. If you’re in a pinch, a quick 10-second blast in the microwave can help too. The key is patience – keep stirring and it’ll come together for that perfect glossy finish every time.

Got more questions about these easy party dessert ideas? Drop them in the comments – I love helping troubleshoot baking adventures!

Nutritional Information

Just a heads up – these values are estimates and will vary based on your specific ingredients and brands. Each chocolate ganache brownie bite packs a deliciously indulgent punch!

Final Thoughts

I’d love to hear how yours turn out! Snap a photo or leave a rating – it makes my day to see your baking successes. Happy indulging!

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