Brownie Batter Truffles Recipes
TRUFFLE BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
- Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
- With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
- Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
- To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
- Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.
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- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt. Set aside (see Cook's Note).
- Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until melted and smooth, about 1 minute total.
- Add the granulated sugar, butter and vanilla to the melted chocolate, and beat with an electric mixer on medium-high speed until smooth. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
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- First, roughly chop the cookies and cream candy bars. The pieces don't need to be exactly uniform, but should be big enough that to add some texture to the truffles.
- In a medium bowl, add the candy bar chunks, brownie mix and flour. Give it a good stir so the ingredients are combined.
- Add the melted butter, vanilla and milk to the dry ingredients. Beat with a hand mixer (or stir by hand) until the mixture comes together into a thick dough.
- Use a spoon or cookie scoop to grab enough dough to create a 1-inch round truffle. Add the truffle ball to a cookie sheet lined with parchment paper. Repeat until all the dough is gone.
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- 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.
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