Brownie Batter Truffles
These brownie batter truffles are rich, decadent and exactly what the name implies: a fabulous little chocolate truffle that tastes like a dollop of brownie batter.
Well, hi there. I hope you are ready for some awesome holiday goodie ideas because today in my world, Sugar Rush begins. If you’ve been around long enough, you might have seen Sugar Rush #1. Then there was Sugar Rush #2. I took a leave of absence from all things sugar last holiday season and instead of sweetsie treats, I focused on savory appetizers. It was refreshing.
But this year, I’m back to the holiday sweetness. In a big way.
Each week from now until Christmas, I’ll be peppering you with some decadent, wonderful holiday desserts. Creative cookies for neighbor gifts. Delightful desserts for entertaining.
Gorgeous goodies for making just because you have the hankering. And as a bonus, each week, I’ll also be offering you a collage of choice (think: candy collage, cookie collage, etc.) so that choosing what to make will be even easier (or maybe harder depending on how you look at it!).
Today’s winner is the almighty brownie batter truffle.
It is rich, decadent, absolutely dreamy and exactly what the name implies: a fabulous little chocolate-coated truffle that tastes enchantingly like a huge dollop of brownie batter. Basically, it’s awesome. And I dare you right now to eat just one.
One Year Ago: Spicy Chicken and Sweet Potato Soup
Two Years Ago: Country-Style Pork and White Beans {Slow Cooker}
Three Years Ago: White Bean Chicken (or Turkey) Chili
Brownie Batter Truffles
Ingredients
- ¾ cup (64 g) unsweetened cocoa powder, Dutch-process or regular
- 1 cup (212 g) granulated sugar
- ½ cup (106 g) packed light brown sugar
- pinch salt
- ¾ cup (107 g) all-purpose flour
- 2 teaspoon vanilla extract
- 1 ½ sticks (170 g) butter, melted
- 8-12 ounces (227 to 340 g) chocolate or chocolate bark, candy coating
- Sprinkles for garnish
Instructions
- In a large bowl, combine the cocoa powder, granulated sugar, brown sugar, salt and flour until it is well combined. Stir in the vanilla and melted butter until the mixture forms a thick batter.
- Line a large rimmed baking sheet with waxed or parchment paper. Roll the dough into about 3/4-inch size balls and place them on the wax paper. Refrigerate for about an hour until the brownie batter balls are firm.
- Prepare another large baking sheet lined with parchment or wax paper. Melt the chocolate or candy coating according to package directions (I usually melt either in a microwave-safe bowl at 1-minute increments at 50% power, stirring in between, until melted). Using two forks, plop a truffle into the melted chocolate, submerging it completely. Lift it out with one of the forks and tap the handle of the fork lightly on the edge of the bowl to let the excess chocolate fall through the tines of the fork. Gently lay the fork on the empty baking sheet lined with wax or parchment paper and use the second fork to carefully nudge the truffle off the other fork onto the paper. Repeat with the remaining truffles. Use sprinkles on top of the truffles before the chocolate sets. Refrigerate until ready to serve.
Notes
Recommended Products
Recipe Source: adapted from Confessions of a Cookbook Queen
70 Comments on “Brownie Batter Truffles”
My whole family loved the brownie batter truffles. I think I’d like a smoother consistency, but it was brownie batter, so it went with the theme. They are very good and everyone raved about them.
I have a question – is raw flour just normal flour?
Yes
Suggestion for those who are worried about the raw flour–spread the flour on a baking sheet and bake for 5 minutes at 375 degrees fahrenheit.
Suggestion for those who are worried about the raw flour–spread the flour on a baking sheet and bake for 5 minutes at 375 degrees fahrenheit.
They sound delicious, but isn’t it dangerous to eat raw flour?
That was going to be my question, too. In 2012 when the recipe was written, there had been no E. coli in flour. But now there is. I might sub almond flour in for the AP flour.
Very grainy and gritty. I didn’t even bother dipping them because I didn’t want to waste the good chocolate–just threw them all away. Disappointing!