Mrs Fields Brownie Nuggets

This Mrs Fields Brownie Nuggets recipe is topped with a delicious white chocolate ganache. The recipe calls for the nuggets to be cooked in mini-muffin cups.

Mrs Fields Brownie Nuggets Recipe

6 ounces semisweet chocolate chips (about 1 cup)
1 stick (1/2 cup) unsalted butter
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
3/4 cup (packed) light brown sugar
1 teaspoon vanilla extract

9 ounces white chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter

Preheat the oven to 350 degrees. Line 24 mini-muffin cups with paper liners.

In a double boiler melt the chocolate chips with the butter, stirring until smooth. Set aside to cool to room temperature.

In a small bowl whisk together the flour and salt.

In a medium bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla and the cooled chocolate mixture until well blended. Stir in the flour mixture until just combined. Dividing evenly, spoon the batter into the muffin cups.

Bake for 12 to 15 minutes, or until the edges are set but the centers are still moist and fudgy. Cool the brownies in the pan on a rack for 15 minutes. Remove from the pan to cool completely.

Place the white chocolate in a medium bowl.

In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.

Stir in the butter until incorporated and smooth. Refrigerate the ganache until it is thickened but still pourable.

Dip the tops of the brownies in the ganache. Refrigerate to set the ganache.

Dip the brownies in the ganache again for a second coat. Chill to set the ganache.

Makes 2 dozen Mrs Fields Brownie Nuggets.