Chocolate Brownie Truffles Recipes

CHOCOLATE TRUFFLE BROWNIES

Steps:

• Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
• Place the butter in a medium saucepan, and melt over low heat. Remove from the heat, add the chocolate and stir constantly until melted. Set aside.
• In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted chocolate mixture, and mix until combined. Add the flour and salt, and mix just until combined. Fold in the nuts or chocolate chips if desired.
• Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired, dust the top with cocoa powder before cutting.

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.

CHOCOLATE STRAWBERRY TRUFFLE BROWNIES

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and eggs. Stir in chocolate mixture. Dissolve coffee in water; add to chocolate mixture. Combine flour and baking powder; gradually add to batter. , Spread evenly in a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , Meanwhile, for filling, melt chocolate chips and coffee granules; stir until smooth. Set aside. , In a small bowl, beat cream cheese until smooth. Add jam and confectioners' sugar; mix well. Beat in melted chocolate until well blended. Spread over brownies. , For glaze, in a microwave, melt chocolate and shortening; stir until smooth. Drizzle over filling. Chill at least 1 hour.

COOKIE DOUGH 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.
• On a small baking sheet, bake the flour at 350˚F (180˚C) for 5 minute to kill potential bacteria.
• In a large bowl, combine the flour, brown sugar, butter, milk, vanilla, salt, and chocolate chips. Mix well and freeze for 30 minutes to 1 hour.
• Form the cookie dough into 16 equal balls, about 1 teaspoon each.
• Wrap a brownie square around each ball of cookie dough.
• Dip the wrapped truffles in the melted chocolate, covering the entire ball. Chill for 30 minutes, or until ready to serve.
• Enjoy!

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.

CHOCOLATE TRUFFLE BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
• Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.

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!

CHOCOLATE TRUFFLE BROWNIE CUPS

Steps:

• Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
• Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
• Stir brownie mix, water, oil and eggs until well blended.
• Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
• Bake 20 to 22 minutes or until tooth pick comes out clean.
• Cool completely before glazing.
• Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
• Stir in chocolate until melted.
• Let stand about 15 minutes.
• Spoon mixture over brownie and add sprinkles.

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.

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!