Brownietruffles Recipes

3 INGREDIENT BROWNIE TRUFFLES

Steps:

• Follow the directions on the boxed brownie mix and bake as instructed. Once the brownies are fully baked, allow them to cool completely. Note: We used Betty Crocker Fudge Brownies in family size.
• Take the brownies and cut all around the edges (removing any hard edges) and keeping only the soft brownies.
• Place the brownies into a food processor. Pulse to crumble the brownies.
• Add the cream cheese to the food processor and pulse until the brownies and cream cheese are fully incorporated.
• Using a tablespoon or a 1 inch cookie scoop, scoop the brownie mixture onto a cookie sheet that has been lined with parchment paper. Place into the freezer for about 20-30 minutes.
• Remove the cookie sheet and start rolling the brownie dough into 1 inch balls. (Doing this step without chilling the brownie mixture first won't be easy. Make sure to chill the dough!)
• Place the round brownie dough balls back into the freezer for another 10 minutes.
• Start melting the white chocolate wafers in a microwave safe bowl. I start with 30 seconds and stir. Then I do 15 second increments as needed until the chocolate is melted, stirring between each interval.
• Dip the brownie truffles into the white chocolate, tapping to let any excess drip off. Place back on the cookie sheet. If adding sprinkles, do so now before the chocolate hardens. Continue to dip and sprinkle until all of the truffles are complete.
• Store truffles in the freezer until they are ready to serve. Allow them to sit at room temperature for 5 minutes to soften 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.

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.