Brownie Truffles Brownie Pops Recipes

BROWNIE POPS THREE WAYS

Steps:

• Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
• Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
• Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
• Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
• Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
• Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
• Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.

BROWNIE TRUFFLES

Steps:

• Preheat oven to 350 degrees F. Grease well a 9×13'' inch pan.
• Chop the butter and the unsweetened baking chocolate into chunks and place together in a microwave safe bowl.
• Microwave in 30 second intervals, stirring in between, until melted. Set aside to cool, stirring occasionally.
• In a large bowl beat the eggs, sugar, and vanilla until light and fluffy. While mixing, slowly add the melted chocolate.
• In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined.
• Pour batter into greased pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.
• Remove from oven and allow to cool completely.
• Once brownies are cool I like to cut off and remove the very outer edge where a "crust" sometimes forms. Then use a fork to fluff the mixture into crumbs.
• Take a small cookie scoop (or just use your hands) to roll the brownie crumbs into 30-35 small balls.
• Place them on a large, parchment lined baking sheet. Place in the freezer for 20-30 minutes or until firm.
• Melt the chocolate chips and butter in a double boiler or in the microwave until smooth. Use a spoon to roll the brownie balls in the melted chocolate--I remove them with a fork to allow the excess chocolate to drip off.
• Place the truffles carefully on parchment paper. At this point you could add sprinkles, if desired.
• Refrigerate until set. These are best stored in the fridge. Remove 5 minutes before serving.

BROWNIE TRUFFLES

Steps:

• Bake brownies according to directions on package. Do NOT over bake. Allow to cool.
• Once cooled, scoop out brownies into a large bowl. If the edges are hard, leave those out. Add in cream cheese and stir until combined.
• Line parchment paper onto a cookie sheet. Then roll your brownie mixture into balls and place on the sheet. Place in freezer for about 30 minutes or until firm.
• Melt chocolate in medium-sized bowl in the microwave. Then place your truffle ball on a fork and dip into the chocolate. Spoon chocolate on top. Once the ball is covered, tap the fork on the edge of the bowl to remove excess chocolate. Place ball carefully on the parchment paper. You can leave as is or top with sprinkles or extra brownie crumbles.
• Place sheet in freezer until the chocolate hardens. These are best kept in the freezer. Remove about 5 minutes before serving.

SPOOKY MONSTER BROWNIE POPS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging on 2 opposite sides of pan. Spray foil with cooking spray. Bake and cool brownie mix as directed on box for 13x9-inch pan.
• Place brownies in freezer 30 minutes. Remove brownies from pan, using foil to lift; peel foil from sides of brownies. Cut into 24 rectangular bars, 6 rows lengthwise by 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert stick into end of each bar, foil from bars. Place on cookie sheet; freeze 30 minutes.
• In microwavable bowl, microwave candy coating uncovered on High about 1 minute or until smooth when stirred. Stir in food color. Spread on brownies. Insert 2 candies into sides of each brownie to look like ears. Place on waxed paper or foil to dry.
• To decorate, spoon frosting into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to pipe frosting on top of each brownie to look like hair. Draw eyebrows, eyes and zigzag mouth to look like Frankenstein face.

TRADITIONAL BROWNIE POPS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
• Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 square bars, 6 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

TRUFFLE STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

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.
• Wrap 1 brownie square around each truffle. Seal the truffle completely by rolling the ball around a few times.
• Dip the wrapped truffle in melted chocolate, covering the entire ball. Coat in cocoa powder and chill for at least 1 hour, or until ready to serve.
• Enjoy!

TRUFFLE POPS

Steps:

• For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.
• Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
• Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.
• Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.
• Store the pops, refrigerated, in an airtight container.
• Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

BROWNIE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
• Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
• Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
• Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
• Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

BROWNIE TRUFFLES

Steps:

• Preheat the oven to 350°F Butter an 8x16-inch pan.
• Make the coating by combining the 1 cup sugar, the powdered coffee, and the cocoa. Set aside.
• In a heavy saucepan, or the microwave, melt the chocolate and butter together. Beat the eggs until they are light and then gradually beat in the 2 cups sugar. Stir in the chocolate mixture. Gradually add the flour, salt, and vanilla. This mixture is not meant to be light and fluffy, just fully incorporated. Pour the mixture into the prepared pan and bake 25 minutes. The brownies will be slightly underdone and very moist. Allow to cool in the pan.
• When cool enough to handle, cut the brownies into 1x1-inch squares. Roll each square in the palms of your hands into balls about 1 inch in diameter. Roll the balls in the coating mixture. Pack in tins or plastic containers with wax paper between the layers and store in the refrigerator for up to a week. Or place them in a single layer on a cookie sheet in the freezer until frozen, pack in containers, and store in the freezer up to 4 months.

BUTTERFINGER BROWNIE TRUFFLES RECIPE BY TASTY

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!

CHOCOLATE-COVERED BROWNIE TRUFFLES

Steps:

• Preheat oven to 350°F.
• In a medium sized mixing bowl, combine brownie mix, oil, water and eggs. Mix well and pour into a greased 13 x 9 inch cake pan.
• Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely. Cooling overnight is best, but be sure to cover them securely.
• Once cool, cut brownies into 1-inch squares. Remove each brownie from the pan and roll in the palms of your hands until rounded. If desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares. Spear each brownie ball with a toothpick.
• On a large cookie sheet, lay a sheet of waxed paper.
• Place chocolate chips and shortening in a microwave-safe glass mixing bowl. Microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
• Carefully dip the bottom of each brownie ball into the chocolate. Hold sideways and spoon chocolate over the ball until completely covered. Allow excess chocolate to drip off into the bowl. Place each ball on the waxed paper 1 inch apart. If the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
• If desired, garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl, combine cocoa and powdered sugar. Sprinkle lightly over truffles. Refrigerate until chocolate hardens. Store at room temperature in a tightly covered container for up to one week.
• Pour a tall glass of ice-cold milk, sit back and enjoy!