As much as I love making involved, multi-step desserts, sometimes I just need to bake something quick for the sake of instant gratification.  Also, sometimes you need a chocolate fix now.  These little cuties are perfect for such situations.  Even better, I usually have all the ingredients on hand to make them.  I also love that the batter is mixed up in one pan so you don’t have to dirty a lot of dishes.  Basically, these are great in many ways.  I think the only problem with them is that they will disappear before you know it!  

I found that mine required a few extra minutes in the oven, so watch them carefully to be sure they are fully baked.  Also, I did not get quite as many as the original recipe was said to yield.  That, combined with the fact that these are irresistible, ensures I will make a double batch every time from now on.  Enjoy!

Recipe Rewind: tried and true favorites I’ve made recently
The famous “Benchiladas” – they were always good, but making them with this salsa puts them over the top to WOW! 

Toffee-Topped Brownie Bites
For the brownies:
3 oz. unsweetened chocolate, chopped
5 1/3 tbsp. unsalted butter
1 cup granulated sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup all-purpose flour

For the ganache:
1/4 cup heavy whipping cream
1/2 cup bittersweet chocolate, finely chopped

For topping:
Toffee bits (or coarsely chopped Heath Bars)

Preheat the oven to 350 degrees F.  Grease a 24-cup mini muffin pan.  Set aside.

In a medium saucepan, combine the unsweetened chocolate and butter.  Cook and stir over medium-low heat just until melted and smooth.  Remove the pan from the heat.  Add the sugar, eggs, vanilla and salt, and whisk until combined.  Stir in the flour until just incorporated.  Spoon a heaping tablespoon of batter into each mini muffin cup.  

Bake for 12-15 minutes or until completely set.  Allow to cool in the pan for 10-15 minutes.  Remove brownies from the pan and transfer to a wire rack to cool completely.

To make the ganache, heat the whipping cream in a small saucepan over medium heat just until it simmers; remove from the heat.  Add the bittersweet chocolate to the heated cream, let stand for 30 seconds, then whisk until the chocolate is melted and the mixture is well blended.

Gently dip the top of each brownie in the ganache and then sprinkle with toffee bits.  Allow the glaze to set completely before serving. 

Source: adapted from Cast Sugar