Decadent Mocha Hazelnut Brownie Cups with Creamy Ganache

These decadent mocha hazelnut brownie cups are the perfect blend of rich chocolate and aromatic coffee, delivering a delightful bite-sized treat. The fudgy brownie base is enhanced with crunchy hazelnuts, creating a texture that’s both chewy and satisfying. Each cup is topped with a glossy chocolate ganache, adding a luxurious finish that makes these brownies irresistible.

Whether for a special occasion or a cozy dessert after dinner, these brownie cups are sure to impress. They are quick to make and can easily be adapted for different tastes, making them a versatile addition to your dessert repertoire.

Decadent Mocha Hazelnut Brownie Cups with Creamy Ganache

Serves: 12 Prep Time: 20 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 220 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup finely chopped hazelnuts
• 1/2 cup semi-sweet chocolate chips

FOR THE GANACHE

• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a saucepan, melt the butter over medium heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
3. In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder.
4. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Fold in the chopped hazelnuts and chocolate chips.
5. Spoon the brownie batter into the prepared muffin tin, filling each liner about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely.
7. For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour over the chopped chocolate and butter in a bowl and let sit for 2 minutes.
8. Stir the mixture until smooth and glossy. Let it cool slightly before pouring over the cooled brownie cups.
9. Allow the ganache to set before garnishing with additional crushed hazelnuts, if desired. Serve and enjoy!

Notes

Tip: For a mocha twist, add 1 tablespoon of coffee or espresso to the batter for an additional boost of flavor.

To achieve the best texture, be careful not to overbake the brownie cups; they should be soft in the center. You can substitute the hazelnuts with walnuts or almonds for a different flavor profile. For an extra kick, consider adding a teaspoon of espresso powder to the brownie batter.

These brownie cups can be stored in an airtight container at room temperature for up to three days, or refrigerated for up to a week. They also freeze well—simply thaw before serving and enjoy!