Cherry Brownie Bites with Cherry Jam and Almond Ganache

I've made brownies before but never brownie bites. I guess I was afraid that they would overbake and become dry and hard much like the sides of the brownie pan. I researched and found out a few things. Never overmix the brownie batter. There should be streaks of flour left in your batter. Use paper liners. That way you don't have to worry about the brownie bites getting stuck in the tins. Bake it until the tops are set but the center may be still a little gooey. It will finish baking in the pan. Since I filled them with cherries and jam, the centers would never be fully set but remain deliciously moist. These bites combined a fudgy brownie for chocolate lovers, the moist fruity flavor of cherry, the slight nutty crunch from the cacao nibs and the smooth creaminess of the ganache with a hint of almond.

Cherry Brownie Bites with Cherry Jam and Almond Ganache

Makes about 42

3/4 cup unsalted butter

4 ounces bittersweet chocolate, chopped  (I used 70% Lindt chocolate)

4 eggs

2 tsp. vanilla extract

1 3/4 cup granulated sugar

1 1/3 cups all purpose flour

1/4 cup cacao nibs

cherry jam with whole cherries in it (I used St. Dalfour deluxe spread black cherry)

1. Preheat oven to 350 degrees F. Line 2 mini muffin tins with paper liners.

2. Melt chopped chocolate and butter in a pot over low heat.

3. Beat in eggs, vanilla and sugar until combined.

4. Mix in flour and cacao nibs.

5. Spoon batter into cups 1/2 full. Scoop one small cherry into each cup. Top with more batter until almost filled.

6. Bake for 14-18 minutes. Cool slightly in the pans. Remove to wire rack. Make second batch.


Cherry Jam Almond Ganache

4 oz. bittersweet chocolate, chopped

1/2 cup heavy cream

2 Tbsp. unsalted butter, cut into small pieces, room temperature

2 Tbsp. cherry jam, pureed in food processor

1/4 tsp. almond extract

1. Place chopped chocolate into a heat proof bowl.

2. Heat heavy cream in a saucepan until steaming.

3. Pour heavy cream over chopped chocolate. Wait one minute. Stir in butter until melted. Mix in cherry jam and almond extract.

4. Cover with plastic wrap and refrigerate for 30 minutes stirring occasionally. Remove from fridge when it reaches piping consistency.

5. Fit a piping bag with a large star tip. Pipe ganache onto cooled brownie bites.