brownie batter truffles

Last week I had an intense craving for warm chocolate. Not drinkable hot chocolate, but chewy, gooey chocolate hot and fresh from the oven.

Sometimes I satisfy the craving for warm chocolate with buttery popcorn mixed with melty M&Ms. Those are good times.

But last week I decided on brownies. I wanted them thick and dense…stick-to-the-roof-of-your-mouth quality. Unfortunately, these puppies were only so-so. I only ate a few, and the rest of the pan sat on the counter for a couple days. UNTIL! I decided to try something new: hopefully cuter and tastier, too.

Enter, the brownie ball. That’s right, these brownie batter truffles are basically just a riff on the insanely popular cake pops that have been sweeping the Internet for a couple years.

The recipe is below… my only qualm about these baby balls was that I think I added a bit too much frosting.  My finished balls were unfortunately a little too smushy. Add about 3/4 of the frosting and test the “batter.” If it’s not pliable enough, add more. Also – freeze them before dipping in white chocolate or almond bark. They’re much easier to handle.

Added bonus of making these treats: getting to say to your boyfriend, “gotta go, I’m gonna go dip my balls.”

Recipe adapted slightly from The Kitchn

Brownie Ball mix

What you need
1 box brownie mix (and water, oil, eggs)
8 ounces cream cheese, softened
2 cups confectioner’s sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)

Bake the brownies and allow them to cool completely – preferably overnight. When completely cool, break the brownies into a large bowl. Crumble with fork or your fingers until in fine crumbs. (do it with your hands – it’s fun!)

In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour about 3/4 of the frosting into the brownie crumbs and knead and mix until fully incorporated. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle mixture. But if it needs a little extra moisture, add the rest of your frosting. If it still needs more moisture yet, add milk a tablespoonful at a time.

When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point.

making the Balls

After the mixture has hardened, roll into walnut-sized balls. Freeze the balls in an airtight container overnight.

When you’re ready to roll (and decorate!), remove your balls from the freezer. If you have lollipop sticks, those will work well. I used a toothpick/spoon combo and it worked alright.

Be sure you have some wax paper set aside and melt about 3-4 squares of almond bark in a bowl. [If you’d prefer to use white chocolate, see further instructions here.] You will need more than this, but I like to do the balls in batches, especially because you will need to keep re-microwaving the bark in order for it to stay melted.

Microwave in 1-minute intervals. Should be fully melted after about 2 or 3 minutes. Once the bark is melted, give it a good stir with a spoon and get to work! Dip your balls straight into the bark and tap off excess. Then, place on wax paper and sprinkle immediately. These dry extremely fast.

Once dried, you can store your almond bark coated balls in the fridge for up to a week, or your freezer for like…ever.

xxx

Ta da! Beautiful brownie batter truffles. These definitely stick to the roof of your mouth (in a rich, delightful way).

And isn’t it cute nestled among the Easter eggs?

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Comments
8 Responses to “brownie batter truffles”
  1. Those look really cool, great presentation. And I’m sure they taste divine too.

  2. Sarah says:

    Genius! Cake balls are redonkulously overpriced anyway.

  3. Talk about little bites of bliss. These rock! I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your brownie truffles up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-13.html

  4. Cherszy says:

    these look lovely! mouthwatering! :)

  5. rsmacaalay says:

    Looks so tempting and so delicious!

  6. Cherszy says:

    what a delight to the eyes!

  7. Dede says:

    I’ve been trying these and they keep expanding after I coat them and oozing out of the bark; any tips?

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