Brownie Truffles Recipes

3-INGREDIENT BROWNIE TRUFFLES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
• Press brownies evenly in bottom of pan. Bake 22 to 24 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
• Remove brownies from pan; remove foil. Crumble brownies into large bowl. Stir in chocolate syrup until brownies are moistened. Line rimmed pan with waxed paper. Shape brownie mixture into 24 (1 1/4-inch) balls; place in pan.
• In medium microwavable bowl, microwave white vanilla baking chips uncovered on High 45 seconds; stir. If needed, heat at additional 15-second intervals, stirring vigorously after each interval until melted.
• Using 2 forks, dip and roll each brownie ball in melted chips to cover brownie ball completely. Tap gently to remove excess; return to pan. Immediately top with sprinkles or sugars.
• Repeat for remaining melted chips and brownie balls. Allow to set at room temperature, about 20 minutes. Store in covered container in refrigerator.

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.

HOW TO MAKE BROWNIE TRUFFLES

Steps:

• Line a 9 x 13-inch pan with foil. Grease the foil. Preheat oven to 325ºF. In a medium saucepan, melt butter over medium-low heat. Once melted, stir in sugars. Stir and heat until sugar is hot, about 1-2 minutes more. Remove pan from the heat and whisk in cocoa powder, salt, and baking powder. Whisk in vanilla. Add eggs one at a time, whisking until incorporated. Stir in flour. Pour into the prepared pan and smooth the top. Bake for 26-30 minutes, or until done. Set on a wire rack to cool completely. Once cool, use the foil to lift the brownies out of the pan. Cut into 48 pieces. Discard the 4 corner pieces. Roll/press the remaining 44 pieces into balls. For dipped truffles, melt the chocolate wafers according to package directions. Use a fork to dip the brownie balls into the melted chocolate. Place on a waxed paper-lined cookie sheet to set up. For rolled truffles, pour cocoa powder and powdered sugar into separate pie plates. Roll the brownie balls into the coatings. Tap off excess, especially with the cocoa powder. Store in airtight containers at room temperature.

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.

HALLOWEEN BROWNIE TRUFFLES

Steps:

• Prepare and bake brownie mix according to package directions for 11x7-inch or 9x9-inch baking pan. Cool completely in pan.
• Use fork to break up brownies into crumbles. If needed, discard crusty edges. Line cookie sheet with parchment paper.
• Use tablespoon-size cookie scoop or hands to scoop and roll brownie crumbles into 1-inch balls. Transfer to lined cookie sheet. Freeze 30 minutes to harden.
• In medium microwave-safe bowl, microwave baking chocolate on High 30 seconds. Stir. Microwave on High another 30 seconds. Stir again. Microwave in 10 to 15-second intervals until chocolate is melted and smooth.
• Dip one truffle at a time into melted chocolate; transfer truffle between 2 forks to allow excess chocolate to drip. Transfer to cookie sheet. Sprinkle top with desired sprinkles. Repeat with remaining truffles.
• Store in airtight container, with parchment paper between layers, in refrigerator for up to 1 week.

CHOCOLATE BROWNIE TRIFLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
• Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
• Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

TRUFFLE BROWNIES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
• Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

BROWNIE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
• Bake and cool as directed.
• Cut brownies into 1-inch squares.
• Place half of the brownie squares in the bottom of a 3-quart glass bowl.
• Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
• Top with half each of the toffee bits and whipped cream.
• Repeat with remaining brownies, pudding, toffee bits and whipped cream.
• Sprinkle with reserved toffee bits.
• Cover and refrigerate at least 4 hours before serving.
• Cover and refrigerate any remaining trifle (if you have any left, doubtful).

BATTY BROWNIE TRUFFLES

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.

TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
• Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
• With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
• Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
• To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
• Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

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!

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.

TRUFFLE BROWNIES

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.