What you need:
1 2/3 cups chocolate chips
What to do:
Preheat oven to 325.
Spray mini-muffin pan with non-stick spray.
Place 2/3 cup chocolate chips in microwave safe bowl with the butter. Microwave on high 40-60 seconds or until smooth, stirring after each 20 second interval.
Add sugar and egg, stir until smooth.
Add flour and stir until just incorporated. Using a small scoop divide batter evenly among wells. Flatten the top to make smooth surface with the Mini-Tart Shaper.
Bake 10-12 minutes or until edges are set (DO NOT overbake).
Meanwhile, pour cream into microwave safe bowl. Heat on HIGH for 1-2 minutes or until hot.
Add the rest of the chocolate chips and stir until smooth. Place bowl into freezer for 10-12 minutes or until mixture is cool and starting to thicken. This will be your chocolate ganache.
Once the ganache is thickened, scoop it out of the bowl into a zip-lock bag. I cut a hole in the corner of my baggie and added a star piping tip to give the ganache a little design.
Remove pan from oven; cool 2 minutes. Press tops of brownies with the Pampered Chef Mini- Tart Shaper to make a well. Cool in pan 3 minutes.
Once they are cooled, use your ziploc baggie full of your chocolate ganache and pipe the ganache into each brownie well.
I then pipped a star of homemade whipped cream on the top of each one.
Here are a few ways I Garnished mine:
Rock-Candy That I Crushed
Sweetheart Conversation Hearts