Irish Cream Brownie Bites

These little treats are topped with a decadent Irish cream–flavoured ganache. For a kid-friendly version, substitute 1-1/2 tsp vanilla for the liqueur. Sprinkle the tops with silver or gold sprinkles, if desired.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: January 2013

Prep time 30 minutes
Total time 2 hours 30 minutes
Portion size 24 pieces

Ingredients
4 oz (113 g) bittersweet chocolate, chopped
1 oz (28 g) unsweetened chocolate, chopped
1/2 cup (125 mL) unsalted butter, cubed
1 cup (250 mL) granulated sugar
2 tsp (10 mL) vanilla2 eggs
1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) instant espresso powder
1 pinch saltIrish

Cream Ganache:2 oz (57 g) bittersweet chocolate, chopped
3 tbsp (45 mL) whipping cream, (35%)
1 tbsp (15 mL) butter, softened
1 tbsp (15 mL) Irish cream liqueur

Preparation
In saucepan, melt together bittersweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally; let cool for 10 minutes.

Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour, espresso powder and salt. Spoon by 1 tbsp into paper-lined mini-muffin cups.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 18 to 22 minutes. Let cool in pan on rack.

Irish Cream Ganache: In small saucepan, melt chocolate with cream over low heat, stirring occasionally, until smooth. Whisk in butter and liqueur; let cool for 15 minutes.

Spread scant 1/2 tsp ganache over each brownie. Cover loosely and refrigerate until set, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.)

Nutritional Information Per piece: about
cal 141 pro 2g totalfat 9g sat. fat 5g
carb 15g dietary fibre 1g sugar 11g chol 30mg
sodium 11mg potassium 66mg 
% RDI:
calcium 1 iron 6 vit A 5 folate 4
http://www.canadianliving.com/food/baking_and_desserts/irish_cream_brownie_bites.php