Chocolate ganache-filled brownies from Cook's Country Magazine, Feb/Mar 2021 (page 22)

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Notes about this recipe

  • hbakke on August 20, 2021

    I didn't eat any of these, but everyone else loved them. I used the peanut butter filling option and that seemed to work well. I only had regular cocoa powder, but next time I would try it with the Dutch process cocoa powder. They do require the full cooling time to completely firm up.

  • Kinhawaii on February 20, 2021

    Rich brownie with thick crunchy top offset by the creamy richer ganache & moist bottom. Was going to make half with chocolate & other half with peanut butter filling but half of the chocolate ganache filled all 12 of my brownies. Brownie batter filled the cupcake liner but puffed upwards & didn’t overflow.

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