Brownie Recipe Adapted from Brown Eyed Baker
Makes: about 40 brownie bites
Prep Time: 1 hour
Bake Time: 10 minutes or until a toothpick comes out clean
1/3 cup Dutch-processed cocoa
1½ teaspoons instant coffee granules
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
1 package of peppermint hershey kisses, roughly chopped into 1/2 inch chunks
3 cups semisweet chocolate chips
1 1/2 cup heavy cream
3 teaspoons instant coffee granules
1/2 package of peppermint hershey kisses, very finely chopped for sprinkling
Combine your cocoa powder, instant coffee, and boiling water into a large mixing bowl and whisk until smooth. Immediately add the unsweetened chocolate and whisk until melted and incorporated into the mixture. Whisk in your melted butter and oil. Then add your eggs, yolks, and vanilla and continue to whisk until smooth and blended. Add your sugar and whisk until combined. Add the flour and salt and mix with a rubber spatula until smooth. Finish by adding your peppermint hershey kiss chunks to your batter and fold in with your spatula.
Preheat your oven to 350 degrees and very generously grease a mini muffin pan. Fill your mini muffin molds 3/4 full with batter, making sure to get a chunk of peppermint kiss in each scoop. Place your pan on the middle rack of your oven and bake for 10 minutes or until a toothpick inserted in the center comes out clean. Once cooked through, remove from the oven and allow them to cool for 5-10 minutes. Then remove from your pan and transfer to a cooling rack to cool completely.
Create a double boiler by filling a medium sized pot with about 2 inches of water. Bring your water to a simmer. Meanwhile, combine your chocolate chips, cream, and instant coffee in a large heat proof mixing bowl. Once your water has reached a simmer, place your mixing bowl over the top of your pot and whisk your ingredients continuously until the chocolate chips have melted. Remove your bowl from the heat and continue to whisk for 30 seconds to ensure a nice smooth and shiny consistency.
Once your brownies have cooled completely and your ganache has been prepared, dip your brownie bite into the sauce. Make sure to coat it completely, then let the excess drip off. Transfer to a cookie sheet lined with parchment or wax paper. Sprinkle the top with finely chopped peppermint hershey kisses. Repeat these steps with your remaining brownies until all have been completed. Transfer to the refrigerator to harden and serve when ready!