Salted Caramel Brownie Truffles Recipes
SALTED CARAMEL BROWNIE TRUFFLES
Salted Caramel Brownie Truffles are a simply delicious sweet treat! Brownies are mixed together with salted caramel sauce, rolled into balls, dunked in chocolate and then topped with additional caramel and flaky sea salt. These little truffles pack a punch of flavor!
Provided by KJ & Company - Kate Poskochil
Time 1h
Number Of Ingredients 4
Steps:
- In a medium bowl, crumble the brownies into pieces, discarding any edges or corners that may be harder/tougher than the other pieces. Add in 2 tablespoons of the salted caramel sauce and use a rubber spatula to stir together until smooth and combined.
- Use a medium-sized cookie scoop to scoop the truffles out, roll them quickly in between your hands to create a round ball and then set aside until all the brownie mixture has been used.
- Working with one truffle at a time, add them into the bowl of melted chocolate, use a spoon to cover them completely in melted chocolate, then use a fork to pick them up, allow them to drain off a bit and transfer to a baking sheet lined with parchment paper. Repeat this process until all the truffles are coated.
- Sprinkle the tops of each truffle with a little bit of flaky sea salt and then refrigerate for 30 minutes to allow to set. Enjoy!
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Time 1h
Yield 12 large brownies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
- Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
- In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
- Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
- Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine
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- Let’s start by making the ganache for the brownie truffles. Heat up ½ cup of double cream in a pan until it’s boiling hot. Then pour that over the chopped dark chocolate. Leave it for a few minutes, then mix together.
- Now onto the truffles. Mix together the brownie crumbs and the chocolate ganache until the crumbs are evenly mixed through. We want the mix to be very moist and fudge-like. Most importantly, it needs to be able to be shaped so that we can make balls out of it.
- For the caramel, melt the sugar in a saucepan over a medium-high heat. Stir continuously until the sugar turns a deep golden brown. Add the butter and stir well while it melts and is then properly combined with the caramel. Cook for a further couple of minutes.
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- Mix together the brownie crumbs and the chocolate ganache until everything is evenly distributed. The brownie mixture should be super moist and fudgy, and you should be able to form balls from it.
- In a pot, melt the caster sugar on medium-high heat while constantly stirring, until it is a deep golden brown.
- Take about 1/8 cup (1.2 oz, 34 g) of the brownie mixture and shape it into a ball, then flatten it into a circle.
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