Truffle Brownie Cups

This is one of my favorite Pampered Chef recipes. You can even make the ganache separately and use it in whatever other dessert you want to (or you can keep it in the ziploc and squeeze it into your mouth if it has been a rough day--nothing wrong with that.)

Um, where are Kathy's recipes? Have I been away way too long, or isn't chocolate still one of her favorite food groups??

1 2/3 cups chocolate chips
2 T butter (NOT margarine)
1/2 cup sugar
1 egg
2/3 cup flour
3/4 cup heavy whipping cream

Preheat oven to 325.
Spray mini-muffin pan with non-stick spray that has flour added (the brownies come out much easier that way). Place 2/3 cup chocolate chips in microwave safe bowl with the butter. Microwave on high 40-60 seconds or until smooth, stirring after each 20 second interval. Add sugar and egg, stir until smooth. Add flour and stir until just incorporated. Using two teaspoons (I just use my small scoop) divide batter evenly among wells. Flatten the top to make smooth surface. Bake 10-12 minutes or until edges are set (DO NOT overbake).

Meanwhile, pour cream into microwave safe bowl. Heat on HIGH for 1-2 minutes our until hot. Add the rest of the chocolate chips and stir until smooth. Place bowl into freezer for 10-12 minutes or until mixture is cool and starting to thicken. Stir and place in ziploc baggie.

Remove pan from oven; cool 2 minutes. Press tops of brownies to make a well. Cool in pan 3 minutes. Trim ziploc baggie and pipe ganache into each brownie well. Garnish as desired. (Whipped cream, cherries, strawberries, orange zest, nuts, etc.)