BATTY BROWNIE TRUFFLES
Treat your guests with these creative brownie truffles - a perfect Halloween dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownies as directed on box, using water, oil and egg. Cool completely in pan on cooling rack, about 1 hour.
- Freeze uncut brownies 30 minutes. Use foil to lift out of pan. Cut into 5 rows by 3 rows. Roll each brownie into a ball. Roll balls in chocolate sprinkles, pressing to adhere.
- In small microwavable bowl, microwave candy coating on Medium (50%) 30 seconds, then in 15-second increments until melted; stir until smooth. Dip tips of broken wafer cookies in melted candy; insert into truffles to look like wings. Use remaining melted candy to attach 2 chocolate candies to each truffle for eyes.
Nutrition Facts : Calories 351, Carbohydrate 48 g, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 158 mg
BUTTERFINGER BROWNIE TRUFFLES RECIPE BY TASTY
Here's what you need: brownie mix, creamy peanut butter, cream cheese, powdered sugar, Butterfinger Bits or crushed Butterfinger bars, semisweet chocolate chips, coconut oil
Provided by Butterfinger
Categories Desserts
Yield 20 truffles
Number Of Ingredients 7
Steps:
- Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
- In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
- Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
- In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
- Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
- Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
- Chill the truffles for 20 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 241 calories, Carbohydrate 34 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
PEANUT BUTTER STUFFED BROWNIE TRUFFLES RECIPE BY TASTY
Here's what you need: brownie mix, peanut butter, powdered sugar, vanilla, rice cereal, chocolate, creamy peanut butter
Provided by Pierce Abernathy
Categories Snacks
Yield 16 truffles
Number Of Ingredients 7
Steps:
- Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm thickness. Cut into 16 equal squares.
- In a large bowl, combine the peanut butter, powdered sugar, vanilla, and rice cereal. Mix well and freeze for 30 minutes to 1 hour.
- Form the peanut butter mixture into 16 equal balls, about 1 teaspoon each. (A melon baller works really well for this.) Wrap a brownie square around each peanut butter ball and roll around to seal.
- Dip the wrapped truffles in the melted chocolate, covering the entire ball.
- Using a spoon, drizzle warm peanut butter over the truffles and chill for 30 minutes, or until ready to serve.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 33 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, Sugar 21 grams
TRUFFLE BROWNIES
A layer of glossy ganache gives these brownies an air of sophistication (but kids will still clamor for a slice).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
- Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl; set aside.
- Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
- Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
- Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
BROWNIE BATTER WAFFLES
Blogger Angie McGowan of Eclectic Recipes shares a fun breakfast idea for brownie lovers.
Provided by Angie McGowan
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In large bowl, stir brownie mix, eggs and oil with whisk just until smooth.
- Pour slightly less than 3/4 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
- Serve waffles topped with whipped cream and strawberries.
Nutrition Facts : ServingSize 1 Serving
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