Chocolate Brownie Cheese Ball Recipes

EASY BROWNIE BALLS RECIPE

Steps:

• Prepare brownies according to package directions or your favorite brownie recipe for an 8" x 8" pan and let cool completely. These can be cooked the day before.
• Break brownies up into large chunks and put in large bowl or stand mixer and mix until crumbled and all large pieces are gone.
• Add frosting to crumbled brownies and mix well.
• Line a large baking sheet with parchment or wax paper.
• Using a medium cookie scoop, portion out brownie mixture and roll into balls. Place balls on prepared baking sheet. (The mixture should be soft but not leave a sticky residue on your hands. If too sticky, refrigerate for 30 minutes before shaping.)
• Melt chocolate wafers in a wide mouth glass in the microwave at 30 second intervals, stirring between each interval, until melted.
• Drop balls into melted chocolate and use a spoon to coat fully. Use a fork to remove the ball from the chocolate and tap to remove any excess chocolate. Use a toothpick or fork to slide balls off fork and onto baking sheet.
• Before chocolate sets, sprinkle with sprinkles or allow the chocolate to set slightly the drizzle with additional chocolate.
• Let balls set fully at room temperature for 30 minutes before serving.

DESSERT CHEESE BALL

Steps:

• PREP: It's really important that the cream cheese and butter are at room temperature. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. Do not melt either for this recipe; soften in the microwave for 10-15 seconds if needed.
• BEAT: In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix (See Note 1). Mix until completely smooth.
• ADD INS: Stir in 1/2 cup miniature chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don't worry; it firms up a lot during the chilling process!
• CHILL: Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3-4 hours or until completely firm.
• COAT IN CHOCOLATE: Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.
• SERVE: Serve with "dippers" of your choice.

CHOCOLATE CHIP CHEESE BALL

Steps:

• In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
• Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
• Roll the cheese ball in finely chopped pecans before serving.

BROWNIE CHEESECAKE BALLS

Steps:

• Combine the crumbled brownies, cream cheese and confectioners' sugar in a large bowl. Beat with a mixer on low speed until smooth, about 3 minutes.
• Scoop the dough mixture into 24 balls (about 2 inches each). Roll the balls in blue and white sprinkles.

OREO COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.

BROWNIE CHEESECAKE BALL

Steps:

• Beat cream cheese, butter, sugar, vanilla and 1-1/2 cups crumbled brownies with mixer until blended.
• Refrigerate 45 min. or until firm.
• Combine nuts and remaining crumbled brownies in shallow dish.
• Shape cream cheese mixture into ball; roll in nut mixture until evenly coated.
• Refrigerate 2 hours.

CHOCOLATE CHIP CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a jelly roll pan with cooking spray or line with parchment paper.
• Mix cream cheese, sugar, and eggs in the bowl of a stand mixer fitted with a paddle until smooth; add vanilla extract and mix for 1 more minute.
• Slice 1 roll of cookie dough into thin rounds and arrange on the prepared jelly roll pan. Pour cream cheese mixture over cookie layer. Slice the second roll of cookie dough into rounds and arrange over cream cheese mixture layer.
• Bake in the preheated oven until cookies are golden brown, about 30 minutes. Cool completely before cutting and serving.