Ingredients
12tbspunsalted butter,cut into tablespoon-sized pieces
½cupsemisweet chocolate chips
½cupnatural cocoa powder
1cupgranulated sugar
½cupbrown sugar
1tspinstant coffee grounds,optional
1tspvanilla extract
2large eggs,plus 1 egg yolk
1¼cupall-purpose flour
½tspbaking powder
½tspsalt
1cupsemisweet chocolate chips
¼cupheavy cream
½tbspbutter
1tspvanilla
1tspbourbon,optional
⅛tspsalt
1cupmallow bits,extra small marshmallows
Preparation
Preheat the oven to 350 degrees F.
Prepare a 24-cavity mini muffin tin by spraying with baking spray or lightly greasing and flouring. Make sure to grease and flour not only the wells, but also the top of the muffin tin around each well.
Place the butter in a large, microwave-safe bowl. Microwave on 30-second increments, stirring in between, until completely melted.
Stir in the cocoa powder, then add the granulated sugar and brown sugar. Stir well.
Add the vanilla extract and instant coffee, then stir in the eggs and egg yolk, one at a time. Set aside.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the flour mixture to the batter, stirring until completely combined.
Use a 1½ tablespoon-sized cookie scoop to drop the batter into prepared muffin tin wells.
Lightly dampen fingertips, then use them to lightly tamp down the batter for a smooth surface.
Bake for 18 to 21 minutes until the centers of the brownie bites are cooked and an inserted toothpick comes out clean or with few crumbs.
Allow the brownie cups to cool for 5 minutes.
Use a rounded teaspoon to press into the center of each brownie bite to create a well, pressing a little more than halfway into each brownie bite.
Allow the brownie bites to cool for another 10 to 15 minutes in the muffin tins, then gently transfer to a cooling rack to cool completely.
Combine the chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.
Stir frequently until the chocolate is completely melted and the mixture is smooth.
Remove from heat, then stir in the vanilla extract, bourbon, and salt. Stir well.
Allow the mixture to cool slightly at room temperature for 10 minutes.
Use a small spoon to pour the ganache into the indent of each brownie.
Sprinkle mallow bits over the ganache before it hardens.
Allow the ganache to firm up for 1 to 2 hours for serving with drinks, or eat at once.
Serve hot chocolate into cups, and enjoy!
