Brownie Batter Truffles

 

IMG_8882

 

 

With Valentines Day just around the corner, I think some sweet treats are in the agenda. I love making treats for Holidays, birthdays, or other special occasions. Maybe you can relate to this, when I make treats at home, and just keep them at home, I tend to eat far too many in a short period of time. What can I say. That is why I prefer to make treats when I know I can take them out of the house and share them, that way I can have a couple than politely guilt everyone else into eating them! Relatable right?!

 

I tend to gain some brownie points in the office when I leave treats in the kitchen, no pun intended. Having come from environments that completely revolved around food, it was weird for me to see people get so excited over snacks in the break room. But I suppose I should appreciate that easy gratification. I’ve always loved making truffles because you can get super creative in flavors and textures, but the actually execution itself can be very simple!

 

I think these can look a lot more fancy than they actually are, that just means more brownie points for us! In my head I want to believe the idea of these brownie truffles started when someone baked a tray of brownies, but forgot to grease their baking pan, therefore creating a less than desirable brownie. That may have happened to me once or twice, and as I sit looking at my pan of brownie crumbles and one sad brownie I tried to scrape out of the pan, thinking well why not crumble it all up. Than mix it with frosting, and make it into a “truffle”, and coat it in chocolate. No one even has to know that these were originally supposed to be traditional square brownies, everyone now thinks you went above and beyond. I’m sure that’s not how these became a thing but in my mind that’s how it went down.

 

IMG_8870

 

IMG_8862

 

My Favorite Brownie Recipe

 

Ultimate Fudge Brownies

 

This is one that I randomly picked up along the way in France, but to this day it is still my go to. With a recipe as traditional as brownies, the recipe search can be quite repetitive so it’s nice to have one you can go to every time. What I really love about this recipe is that is calls for melted butter not just softened butter which means you don’t really have to plan ahead and have butter sitting out at room temperature. I also love that it is only 7 common ingredients that you are sure to always have around.  If you’re looking for a good base for your brownie truffles, these Ultimate Fudge Brownies are a great start, but no one’s judging if you use a boxed mix either!

 

 

IMG_8873

 

 

My favorite Chocolate Frosting

 

Mini Triple Chocolate Cupcakes

 

These Mini Triple Chocolate Cupcakes were a huge hit, may have been because they were triple chocolate and well of course everyone loves that. Or because were mini and bite sized, or because the frosting was outrageously addicting! By far my favorite chocolate frosting recipe out there, which again looking for a basic base frosting recipe can get very repetitive. It’s also 6 very common kitchen ingredients, nothing you’d have to make a trip to the store for! If you’re in the market for a new, no-fail, base chocolate buttercream frosting, I highly recommend the one used in our Mini Triple Chocolate Cupcakes, I may be slightly bias. Again, no one is judging if you use store bought frosting either, these turn out amazing no matter what!

 

 

IMG_8876

 

 

Grease a 9″x 5″ baking pan, and set aside. Preheat your oven to 350 degrees F. In a large bowl combine the melted butter, sugar and vanilla, whisk until sugar is dissolved and everything is combined. Add in the eggs, one at a time. Sift the flour, cocoa, salt, and baking soda into the wet mix. Mix together until fully combined.

Pour the brownie batter into the greased baking pan and bake at 350, for 20-25 minutes or until a toothpick comes out clean. Allow to cool before crumbling, use a fork to crumble the brownies, put the crumbled brownie mixture into a large mixing bowl. Start by adding 8-10 oz of frosting, either store bought or homemade, recipe here Mini Triple Chocolate Cupcakes, mix until combined, add more frosting if your mixture is too dry. I prefer to start with less frosting and add more as needed.

Use a measuring spoon or greased cookie scoop to scoop out even size balls of the brownie mix. Roll them into balls and place on a sheet pan lined with parchment or wax paper. Chill for 15-30 minutes, this makes the coating process easier.

Melt the chocolate wafers according to package direction, using a fork, dip the brownie balls into the chocolate until completely coated. Place back on the lined sheet pan, if you chose to decorate with sprinkles make sure you do so before the chocolate hardens. I recommend doing a few truffles at a time so you have time to work with them before the chocolate hardens. Place in the refrigerator again for 10 minutes so the chocolate can cool, serve and enjoy!

 

 

IMG_8888

 

Brownie Batter Truffles

Prep Time15 mins
Cook Time40 mins
Cooling Time30 mins
Total Time1 hr 25 mins
Course: Dessert
Cost: $

Equipment

  • Sheet Pan
  • 9"x 5" Baking Pan
  • Mixing Bowls

Ingredients

  • 1/2 cup Butter, Melted
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 2 Eggs
  • 1/2 cup Flour. sifted
  • 1/2 cup Cocoa powder, sifted
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 16 oz, container of chocolate frosting, or substitute homemade
  • 1 10 oz, Bag dark chocolate melting wafers, could substitute white chocolate
  • Sprinkles, optional

Instructions

  • Grease a 9"x 5" baking pan, set aside. Preheat your oven to 350 degrees F.
  • In a large bowl combine the melted butter, sugar and vanilla, whisk until sugar is dissolved. Add in the eggs, on at a time. Sift the flour, cocoa, salt, and baking soda into the wet mix. Combine until fully mixed. Pour batter into the greased baking pan and bake at 350, for 20-25 minutes or until a toothpick comes out clean. Allow to cool before using.
  • Use a fork to crumble the brownies, put the crumbled brownie mixture into a large mixing bowl. Start by adding 8-10 oz of frosting, either store bought or homemade, mix until combined, add more frosting if your mixture is too dry. I prefer to start with less frosting and add more as needed.
  • Use a measuring spoon or greased cookie scoop to scoop out even size balls of the brownie mix. Roll them into balls and place on a sheet pan lined with parchment or wax paper. Chill for 15-30 minutes, this makes the coating process easier.
  • Melt the chocolate wafers according to package direction, using a fork, dip the brownie balls into the chocolate until completely coated. Place back on the lined sheet pan, if you chose to decorate with sprinkles make sure you do so before the chocolate hardens. I recommend doing a few truffles at a time so you have time to work with them before the chocolate hardens. Place in the refrigerator again for 10 minutes so the chocolate can cool, serve and enjoy!

 

Advertisements

Leave a Reply