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1
Heat oven to 350 degrees.
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2
Line mini muffin pans with mini muffin papers.
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3
For the brownie base: Combine the chocolates and butter in a medium saucepan.
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4
Stir often over low heat until mixture is melted and smooth.
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5
Remove saucepan from heat; cool slightly.
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6
In a large bowl with an electric mixer, beat eggs and sugar on medium-high speed until thick.
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7
On low speed, beat in vanilla and chocolate mixture until mixed.
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8
Stir in flour, baking powder, and salt.
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9
Spoon batter into muffn cups.
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10
Bake for 12 minutes or until the centers still look moist but spring back when lightly touched.
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11
Test with a tootpick; it should yield moist crumbs.
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12
Cool pan for 5 minutes, then remove brownies from pan and cool them completely on a wire rack.
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13
For the ganache: Place chocolate in small heatproof bowl and set aside.
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14
Heat cream, salt, and vanilla in a small saucepan over medium heat until mixture just begins to simmer.
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15
Pour over chocolate, letting mixture sit until chocolate is softened(about 5 minutes).
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16
Stir until chocolate is completely melted and smooth.
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17
Chill for 30 minutes.
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18
Spoon ganache atop brownie bites.
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19
Refrigerate to allow the ganache to set.
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20
When ready to enjoy, grate some semi sweet chocolate atop and serve.
