Truffle Stuffed Brownie Truffles Recipe By Tasty

PEANUT BUTTER 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.
• In a large bowl, combine the peanut butter, powdered sugar, vanilla, and rice cereal. Mix well and freeze for 30 minutes to 1 hour.
• Form the peanut butter mixture into 16 equal balls, about 1 teaspoon each. (A melon baller works really well for this.) Wrap a brownie square around each peanut butter ball and roll around to seal.
• Dip the wrapped truffles in the melted chocolate, covering the entire ball.
• Using a spoon, drizzle warm peanut butter over the truffles and chill for 30 minutes, or until ready to serve.
• Enjoy!

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!

TRUFFLE 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.
• Wrap 1 brownie square around each truffle. Seal the truffle completely by rolling the ball around a few times.
• Dip the wrapped truffle in melted chocolate, covering the entire ball. Coat in cocoa powder and chill for at least 1 hour, or until ready to serve.
• Enjoy!

BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY

Steps:

• Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
• While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
• In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
• Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
• Chill the strawberries in the refrigerator for 30 minutes.
• Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
• Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
• Let the chocolate set, about 5 minutes, then serve.
• Enjoy!

BROWNIE TRUFFLES (BROWNIE POPS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat an 11x15-inch baking pan with cooking spray.
• Empty brownie mix into a large bowl. Add vegetable oil, eggs, and water; stir with a wooden spoon until batter is well blended. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted 1 inch from the edge of the pan comes out clean, 35 to 40 minutes. Let cool completely, about 30 minutes.
• Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Cool, about 5 minutes.
• Break brownies into pieces and place in a large bowl. Pour ganache evenly over brownie pieces; mix thoroughly.
• Line a jelly roll pan with parchment paper. Press brownie mixture evenly into the pan. Freeze until firm, about 30 minutes.
• Pour confectioners' coating into a microwave-safe bowl. Microwave at 50 percent power for 1 minute; stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted, 1 to 2 minutes more.
• Roll brownie mixture into balls; insert a lollipop stick halfway into each. Dip balls one at a time into melted confectioners' coating to form a thin, even coating, letting the excess drip off. Stick into a styrofoam block; let stand until coating hardens, about 10 minutes.

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.