Brownie Bites

Brownie Bites

4 ounces Ghiradelli unsweetened chocolate, chopped

3/4 cup unsalted butter

2 cups sugar

1/2 teaspoon salt
3 eggs
2 teaspoons vanilla
1 cup flour
1 cup chopped toasted pecans (optional)

Cream cheese frosting:
3 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 1/2 to 3 cups confectioner's sugar
1/2 teaspoon vanilla

Ganache:
4 ounces semisweet or bittersweet chocolate, chopped
6 tablespoons cream
1 tablespoon unsalted butter

Heat oven to 350 degrees. Microwave chocolate and butter in a large microware safe bowl on HIGH for 2 minutes, or until butter is melted. Stir until chocolate is COMPLETELY melted.
Stir sugar and salt into chocolate until well blended. Add eggs one at a time, mixing well after each. Add vanilla. Stir in flour and nuts if desired. Spray 4 mini muffin pans with non-stick cooking spray (48 cups).
Bake for 14 to 16 minutes, or until a toothpick is BARELY clean.
Cool completely in pans, then CAREFULLY remove from pans. Place half of the brownie bites on a platter or plate right side up. Place the rest of the brownie bites on a wire rack upside down.

Make the Cream Cheese Frosting:
With an electric mixer, beat the cream cheese and butter until fluffy. Add enough confectioner's sugar to make the icing thick enough to either spread without running or to press through a cake decorator. Add vanilla and blend well. Ice the tops of the brownie bites using a small knife or spatula or a cake decorator with a decorative tip. Chill.

Make the Ganache:
Place the chocolate in a medium bowl. In a small saucepan, heat the cream and butter until the butter melts and the cream is bubbling. Pour over the chocolate and stir until the chocolate is fully melted. Carefully spoon the ganache over the brownie bites (don't worry about covering them perfectly). Put the bites into the fridge until the ganache is set. Transfer to the platter with the cream cheese iced bites. Keep chilled until ready to serve.

Makes 48 bites