Lemon Brownie Cups

Yield: 80 Brownie Cups

The strong lemon curd flavor perfectly complements the chocolate of the brownie and ganache.


  • 4 boxes brownie mix, with ingredients to prepare according to package directions
  • 3 jars (10 oz. each) lemon curd
  • Ganache
    • 2 3/4 cups semi-sweet chocolate chips
    • 1/2 cup heavy whipping cream
    • 1 1/4 tsp gelatin
    • 1 tbsp dark rum
    • 1/2 cup warm water
  • Whipped cream (optional)


  1. Prepare the brownie mixes according to package directions.
  2. Grease mini-muffin trays.  Pour in the batter to 3/4 fill each cup.
  3. Bake for 12-20 minutes, until a toothpick comes out without crumbs.
  4. Cool on a wire rack.  Remove from the mini-muffin tray.
  5. Using a paring knife, cut out a hole from each brownie to form the cups.
    • I found it helpful to use my fingers to "smoosh" together the sides after hollowing out each brownie.  Experiment a little... you'll figure it out.
  6. Divide the lemon curd into each brownie cup, about 2/3 full.
  7. For the ganache, warm the cream until it just barely begins to simmer.
  8. Place the chocolate in a bowl and pour the hot cream over the chocolate.  Let sit for 45 seconds, and then begin mixing.  The cream will melt the chocolate, forming a thick liquid sauce.
  9. In a small bowl, place the gelatin, rum, and warm water.  Mix together until smooth.
  10. Add the gelatin mixture to the ganache and whisk together.
    • If necessary, you can keep the ganache warm over a double boiler of water.  This can also be helpful if you need to add heat to work out a couple lumps of unmelted chocolate.
  11. Pour the ganache over each of the brownie cups to cover the lemon curd.
  12. Let stand until the chocolate has fully set.
  13. If desired, top with whipped cream before serving.